Smoked Salmon Club Sandwich |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Found this on - it looks interesting and tasy. The recipe is courtesy of Marcus Samuelsson. Appealing! I wouldn't use the jalapeno peppers because of personal preference. Ingredients:
16 slices grain bread |
16 slices bacon, halved crosswise (turkey bacon is fine) |
2 red onions, cut into small dice |
2 medium tomatoes, cut into 1/4 dice |
6 sprigs cilantro, roughly chopped |
2 garlic cloves, minced |
16 mint leaves |
2 jalapeno peppers, cut into small dice or |
1/2 green bell pepper, cut into small dice |
4 avocados, cut into 1/2-inch cubes |
4 limes, juice of, preferably limes not lemons |
8 slices smoked salmon (thin slices) |
2 slices smoked salmon (cut into 16 strips crosswise and rolled into rosettes, garnish) |
salt, to taste |
freshly ground coarse black pepper, to taste |
Directions:
1. Preheat oven to 250°F.
2. Toast the bread slices and let cool.
3. Roast the bacon in oven until crisp.
4. Chop red onion, tomato, cilantro, garlic, mint leaves and jalapeno peppers (if using)or green bell peppers - finely chopped.
5. Put it all into a bowl.
6. Add the avocado and pour in lime juice.
7. Toss the avocado mixture and season well with salt and pepper.
8. Place 1 Tablespoon avocado mixture on each slice of smoked salmon.
9. Fold the smoked salmon into a square, so that the avocado is wrapped in the center.
10. Place the smoked salmon and bacon between two slices of bread.
11. Cut the sandwich diagonally.
12. Place a rosette on top of each half and place 2 pieces of bacon on top of the rosette.
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