Prep: 5 minutes; Cook: 10 minutes
Fresh salmon and a tangy dill spread dress up the conventional BLT. You'll need a knife and fork to handle this hearty sandwich. To save time, toast the bread slices while the fish cooks.
Oxmoor House MARCH 2010
1. Preheat broiler.
2. Microwave bacon slices according to package directions; set aside.
3. While bacon cooks, sprinkle fish with 1/8 teaspoon pepper. Place fish, skin sides down, on a broiler pan coated with cooking spray. Broil 10 to 13 minutes or until fish flakes easily when tested with a fork. Remove skin from fish, and cut fish into chunks.
4. While fish cooks, combine mayonnaise, lemon juice, dill, and remaining 1/8 teaspoon pepper. Spread 1 tablespoon dill mayonnaise on each French bread slice; top with 1 lettuce leaf, 2 tomato halves, 2 slices bacon, and one-fourth of salmon chunks. Drizzle remaining dill mayonnaise evenly over each sandwich.
Serve with: Tomato and Cucumber Salad
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