Tim Love's Recipes | HSN Cookbook | Print Friendly Version

8 slices ciabatta or peasant bread
3 tablespoons extra-virgin olive oil
12 slices of bacon (about ¾ pound)
½ cup mayonnaise
1 ¼ 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

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.
   
   
2. Meanwhile, in a large skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain on paper towels.
   
   
3. Spread the mayonnaise on the toast. Divide the salmon between 4 slices of toast and top with the bacon.
   
   
4. 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.
   
   
5. Close the sandwiches, cut in half and serve.