- 1 tbsp. olive oil
- Freshly ground black pepper, to taste
- 1 4 oz. salmon fillet, bone and skin removed
- 2-1/2 tablespoons butter, divided
- 1/2 tbsp. lemon juice
- 2 slices bacon
- 2 slices whole wheat bread
- 2 ounces Great Midwest® Garlic & Dill Cheddar cheese, sliced
In a skillet, heat olive oil over medium heat. Sprinkle pepper over salmon fillet and add to preheated skillet; cook thoroughly, flipping as needed. Reduce heat to medium-low and add 1/2 tablespoon butter and lemon juice. When the butter is melted, shake skillet to coat salmon fillet well. Remove salmon and set aside.
In the same skillet, cook bacon until crisp. Drain on paper towel.
Butter one side of each bread slice. Heat sauté pan or skillet over medium heat. Place 1 bread slice butter-side down. Layer with sliced cheese, bacon (cut into half if necessary) and salmon (slice into half if necessary). Top sandwich with the remaining slice of bread, butter-side up. Cook for 2 to 3 minutes or until lightly brown. Flip sandwich and cook the other side until brown and the cheese melts.