Salmon BLT with Chive Mayo

Mix ingredients for the chive mayo. Refrigerate until ready to use.

Heat a cast iron skillet to medium high. Brush oil on one side each of the slices of sourdough bread. Toast both sides of the bread slices until lightly toasted, about 4 minutes per side. Remove from heat and set aside to cool.

In the same skillet, fry slices of bacon until caramelized but still chewy. Remove from heat and set aside to cool.

Reduce flame to medium low and immediately place salmon in the skillet, seasoned on both side with salt and pepper. Cook until seared on both sides, about 2–3 minutes per side. Remove from heat and set aside to cool.

Place sourdough slices, olive oil-side up, on a cutting board. Spread a generous portion of chive mayo on both slices.

On one slice, add lettuce leaf, bacon, tomato slices, and finally, top with seared salmon. Top with the other slice, and cut sandwich down the middle.

Serve plain, with potato chips, French fries, or other side of choice.

Note: This recipe makes chive mayo for more than 1 sandwich.