8 slices thick-cut pepper bacon
1/2 teaspoon sugar
4 salmon filets (6 ounces each), rinsed, patted dry
Salt and freshly ground black pepper to taste
1 lemon, cut into 4 wedges
8 curly endive lettuce leaves
8 slices multigrain bread with seeds, toasted
2/3 cup Mayonnaise with Fresh Herbs (see cook’s note)
24 cherry or grape tomatoes, halved
1 cup chopped broccoli florets or alfalfa sprouts, divided
In a 10-inch skillet over medium heat, fry the bacon about 2 minutes, sprinkle it with sugar, then continue cooking 6 to 8 minutes, turning once, until the bacon is browned and crispy. Remove the bacon and drain it on paper towels.
Season each side of the salmon lightly with salt and pepper. Place the filets in the same skillet and cook them over medium-high heat, about 3 minutes per side, or until the salmon is cooked to medium and the outside of the fish flakes easily with a fork. Squeeze a lemon wedge over each filet.
Spread the bread slices with the mayonnaise. On four of the bread slices, arrange 2 lettuce leaves, 2 strips of bacon, 1 salmon filet, 12 tomato halves and 1/4 cup of the broccoli. Top with remaining bread and press gently. Slice the sandwiches in half on the diagonal. Serve immediately.
COOK’S NOTE: To prepare Mayonnaise with Fresh Herbs, in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon Dijon mustard, 1/3 cup assorted chopped herbs (parsley, basil, tarragon, rosemary and thyme), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, salt and freshly ground black pepper to taste. Makes 1 cup.
Makes 4 sandwiches.