Planning a memorable Easter brunch? This smoked salmon club sandwich is a crowd-pleaser, featuring crisp grilled white bread, tangy raspberry vinegar-pickled red onions, and creamy homemade avocado spread.
As a seasoned recipe developer with years of experience crafting fresh, flavorful dishes, I've perfected this layered delight that balances smoky salmon with vibrant accents for an unforgettable bite.
Ingredients
Preparation
Thinly slice the red onion and marinate it in raspberry vinegar for about 15 minutes.
Scoop out the avocado pulp and mash it with the olio di oliva peperoncino and lime juice. Season with salt and pepper to taste. Thinly slice the cucumber and hard-boiled egg. Heat a grill pan and toast each bread slice in 1 tbsp of Baking & Frying Olive Oil. Let cool slightly before assembling.
Layer lamb's lettuce on the first bread slice, followed by cucumber slices. Spread 1 tbsp club sandwich sauce, add egg slices, then another tbsp of sauce. Top with the second bread slice and spread with avocado mash. Add more lamb's lettuce, smoked salmon, and pickled red onion. Finish with 1 tbsp club sandwich sauce, salt, and pepper. Crown with the third bread slice. Cut in half and secure with toothpicks.
Enjoy your meal!
Recipe and image: Oil & Vinegar
Fun Fact: The Origins of the Club Sandwich
The club sandwich emerged in the U.S. during the 1800s, possibly at New York's Union Club or a Saratoga Springs gambling club. By the late 19th century, it graced menus nationwide. True clubs feature 3-4 slices of toasted bread (casino, toast, or cornbread) with layered proteins (meat, fish, or veggies), lettuce, and fresh spreads. Always cut diagonally into triangles, skewered, and paired with fries.
