Best Pesto Blts Recipes

SALMON BLT SANDWICH

Salmon BLT Sandwich image

This salmon BLT is a quick and dressed-up dinner that it just amazing.

Provided by Sorcha Morency

Categories Meat and Poultry Recipes Pork

Time 35m

Yield 2

Number Of Ingredients 12

Ingredients

4 slices bacon, or more to taste
4 slices sturdy white bread
6 tablespoons olive oil, divided
2 tablespoons salted butter
2 (6 ounce) salmon fillets
1 pinch salt to taste
1 pinch seasoned salt (such as Lawry's® Mediterranean Herb)
2 tablespoons mayonnaise, or to taste
2 tablespoons pesto
4 leaves Bibb lettuce
4 slices tomato
2 slices Havarti cheese

Steps:

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.

Nutrition Facts : Calories 1241.8 calories, Carbohydrate 29.6 g, Cholesterol 170.7 mg, Fat 100.4 g, Fiber 2.5 g, Protein 56.2 g, SaturatedFat 28.5 g, Sodium 1544.8 mg, Sugar 3.9 g

FRESH MOZZARELLA BLT WITH PESTO

Fresh Mozzarella BLT with Pesto image

Provided by Tyler Florence

Categories main-dish

Time 12m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 4-inch piece baguette
2 slices low-sodium applewood-smoked bacon
1 1/2 teaspoons store-bought pesto
1 1/2 teaspoons low-fat mayonnaise
1 spear romaine lettuce
2 thick slices heirloom tomato
1 thick slice fresh mozzarella
Kosher salt and freshly ground pepper

Steps:

Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.