• Fast

Ingredients

1. 8 slices ciabatta or peasant bread
2. 3 tablespoons extra-virgin olive oil
3. 12 slices of bacon (about 3/4 pound)
4. 1/2 cup mayonnaise
5. 1 1/4 pounds leftover salmon (about 3 cups)
6. 1 tablespoon fresh lemon juice
7. Salt and freshly ground pepper
8. 1 bunch of watercress (6 ounces), thick stems discarded

Directions

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. 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.