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Baked Salmon Bacon Sandwiches

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1/2 cup mayonnaise
2 tablespoons honey mustard
3 (6 ounce) cooked salmon filets, flaked
6 slices bacon, crisply cooked and crumbled
1 cup shredded Havarti cheese
8 ciabatta rolls, sliced

Baked Salmon Bacon Sandwiches

Tender salmon and crisp salty bacon are spectacular together in this easy sandwich recipe.

  • Serves 4
  • Easy

About This Recipe

Baked sandwiches are one of the easiest and best recipes on the planet. Somehow, baking a sandwich turns it from a snack into a meal. The ingredients combine in a wonderful way, the flavors are enhanced, and the bread gets crisp. This recipe for Baked Salmon Bacon Sandwiches is just one example of this genre. You can also make this hot Chicken Bacon Sandwich.

This simple six ingredient recipe uses leftover baked or grilled salmon fillets, combined with crisply cooked bacon, honey mustard, mayonnaise, and shredded cheese. You can use one can of salmon that has been drained and flaked. Or use canned chicken. Or leftover cooked chicken. Or any leftover meat, fish, or poultry!

In fact, whenever I am roasting or grilling any cut of meat, I make sure that I have leftovers so I can make sandwiches just like this one. Just be sure to use the leftovers within four days for food safety reasons. And, of course, always refrigerate cooked meats promptly.

Serve these sandwiches with a nice crisp and cool green salad and some iced tea. Dinner is done!

Tips for the best Baked Salmon Bacon Sandwiches:

  • Flake the salmon into fairly large pieces. You want to be able to see the pieces in the sandwich, and you don’t want it to look like canned salmon if you are using fresh.
  • Blend the mixture gently but thoroughly into the mayonnaise mixture.
  • You can add any type of chopped fresh or cooked vegetable in this recipe. Some chopped bell peppers would be delicious, as would leftover chopped cooked broccoli or cauliflower.
  • Save the bits of bread you remove from the rolls to make bread crumbs. Freeze them for later use.
  • Serve the sandwiches as soon as they are made.

Why this recipe works:

  • The combination of smooth and mild salmon with crisp salty bacon and creamy mayonnaise is delicious. This recipe hits all the high notes of texture and flavor contrast.

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Preheat the oven to 375°F. In a medium bowl, combine the mayonnaise and honey mustard. Stir in the salmon, bacon, and cheese.


Slice the ciabatta rolls. Remove some of the bread from the inside of the rolls to make more room for the filling.


Spoon the filling into the hollowed out rolls. Wrap the sandwiches in foil.


Put the sandwiches on a baking sheet. Bake for 12 to 17 minutes or until the cheese is melted. Open up the foil for the last few minutes so the bread crisps. Serve immediately.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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