Grilled Salmon Sandwiches

By BobD

Ingredients

• 8 slices ciabatta or peasant bread
• 3 tablespoons extra-virgin olive oil
• 12 slices of bacon (about 3/4 pound)
• 1/2 cup mayonnaise
• 1 1/4 pounds leftover salmon (about 3 cups)
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1 bunch of watercress (6 ounces), thick stems discarded

Preparation

Step 1

Light a grill. Brush the bread on both sides with 2 tablespoons of the olive oil and grill over high heat until toasted on both sides, about 2 minutes.

Meanwhile, in a large skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain on paper towels.

Spread the mayonnaise on the toast. Divide the salmon between 4 slices of toast and top with the bacon. In a medium bowl, mix the lemon juice with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Add the watercress and toss. Mound the watercress on the bacon. Close the sandwiches, cut in half and serve.