Wr's Man Up Steak Sandwich Recipe

Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and lemon juice. Sprinkle the minced garlic over the fillets and rub gently so marinade adheres.

Let rest at room temperature for 10 minutes while you prepare the spice and other components.

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, cayenne, black pepper, salt, and dried thyme. Mix thoroughly.

Generously coat both sides of each salmon fillet with the blackening spice blend, pressing the spice into the fish so it forms a crust. Shake off any excess.

Preheat oven to 400°F (200°C) or prepare a skillet. Arrange bacon strips on a foil-lined baking sheet and bake for 12–16 minutes until crisp, or cook in a skillet over medium heat until crisp, turning as needed. Transfer bacon to a paper towel-lined plate to drain and roughly chop or leave whole per sandwich preference.

While bacon cooks, slice tomato and thinly slice red onion. Wash and dry lettuce leaves. Set cheddar slices aside.

Mix mayonnaise, Dijon mustard and hot sauce (if using) in a small bowl. Cut the ciabatta rolls in half and spread softened butter on the cut faces.

Toast buttered cut sides in a skillet over medium heat or under a broiler until golden, about 1–2 minutes. Remove and set aside.

Heat a heavy skillet (preferably cast-iron) over medium-high heat until very hot. Add 1 tsp oil to the pan and swirl to coat.

Place the seasoned salmon fillets in the skillet. Cook undisturbed for 3–4 minutes to form a dark crust. Carefully flip and cook the second side for 2–4 minutes depending on thickness (salmon should reach an internal temperature of 125–130°F / 52–54°C for medium-rare to medium). Total cook time about 6–8 minutes.

If using cheese, place cheddar slices on the fillets in the last 30–60 seconds and cover the pan briefly to melt.

Remove salmon to a plate and let rest 2 minutes. Squeeze a little lemon over each fillet and season with additional salt and pepper to taste.

Spread the prepared mayo-Dijon sauce on both toasted roll halves.

Layer lettuce on the bottom half, then a tomato slice and some red onion.

Place the blackened salmon fillet on top of the vegetables. Add three bacon strips (or desired amount) on the salmon. Sprinkle chopped parsley over the bacon if using.

Top with the roll lid, press gently, and cut in half if desired. Serve immediately with lemon wedges on the side.