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      RECIPE TITLE "Grilled Salmon Sandwiches"
    recipe by Tim Love, courtesy of HSN

    yields Serving Size: 4 time Total: 30 mindifficulty easy


    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


    # 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.

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