Salmon BLT Sandwich

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned and extra crispy 10 to 12 minutes. Drain bacon slices on paper towels.

While the bacon is cooking place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.

Toast bread without turning under the preheated broiler until crispy (like a crouton) about 4 minutes watching carefully as it toasts. Remove from the oven and set aside.

Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through about 6 minutes. Flip and cook until top side of fish is just browned 2 to 3 minutes more. Remove from the pan discard skins and sprinkle with seasoned salt.

Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet 1 tablespoon pesto 2 lettuce leaves 2 tomato slices 2 slices bacon 1 slice Havarti cheese and a slice of bread toasted-side out. Repeat to assemble remaining sandwich.