Club Sandwiches

By Birgitta

Smoked-Salmon Club
Chicken Provençal Club
Double Pork Club

Each recipe makes four sandwiches. For snacks, cut the sandwiches into triangles or smaller pieces and run each section through with a toothpick.

Ingredients

• Smoked-Salmon Club:
• 8 slices white bread
• 4 slices pumpernickel bread
• 3 hard-boiled eggs
• Zest and juice of 1 lemon
• 1/3 cup mayonnaise
• 1/2 bunch chives, diced
• 2 ripe avocados
• 1 lb. sliced smoked salmon
• 1 head Bibb lettuce, washed
• Salt and pepper to taste
• Chicken Provençal Club:
• 12 slices white bread
• 2 large green zucchini, rinsed
• 1/2 cup olive oil
• 5 cloves garlic, chopped
• Zest and juice of 1 lemon
• 1 T salt
• 2 tsp. freshly ground white pepper
• 2 chicken breasts, trimmed
• 1 large eggplant, rinsed
• Vegetable oil, as needed
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/3 cup black-olive tapenade, drained
• 1 T harissa
• 1 8-oz. jar sun-dried tomatoes packed in olive oil, drained
• 1 cup fresh arugula, washed
• Double Pork Club:
• 12 slices wheat or sourdough bread
• 11/2 cups julienned or shredded green cabbage
• 1/4 cup grated carrot
• 1 tsp. poppy seeds
• 1 tsp. white-wine vinegar
• 1/2 cup mayonnaise
• 2 T Dijon mustard
• 1/2 lb. double-smoked bacon or Canadian bacon
• 1/2 lb. thinly sliced ham
• 1 cup watercress leaves, washed
• Salt and pepper to taste

Details

Servings 4
Adapted from pointclickhome.com

Preparation

Step 1

Smoked-Salmon Club:
Lightly toast the white bread. Thinly slice the eggs with an egg slicer or a sharp knife. Combine 2 teaspoons of lemon zest with the mayonnaise and chopped chives; season to taste. Cut the avocados in half with a paring knife by slicing in from the stem to touch the pit, then tracing the pit in a circular motion back up to the stem without removing the knife. Separate the avocado halves, remove the pit, scoop out the flesh with a large spoon, and slice thinly lengthwise. Sprinkle with a bit of lemon juice.

Assemble the four sandwiches by layering in this order: toast, lemon-chive mayonnaise, smoked salmon, sliced eggs with a light sprinkle of salt and pepper, slice of pumpernickel bread, lemon-chive mayonnaise, smoked salmon, lettuce, sliced avocado sprinkled with salt and pepper, toast.


Chicken Provençal Club:
Cut the zucchini into ¼-inch-thick slices lengthwise. Make a marinade by combining the olive oil with the garlic, lemon zest and juice, salt, and pepper. Place the chicken breasts and zucchini into separate ziplock bags and pour equal amounts of the marinade into both, reserving 3 tablespoons for later use. Seal the bags and marinate overnight in the refrigerator. The next day, cut the eggplant lengthwise into ¼-inch-thick slices and brush with the remaining 3 tablespoons of marinade; let rest for 20 minutes. Set grill to medium heat and brush with vegetable oil as needed. Dry the eggplant and zucchini with a paper towel, sprinkle with salt and pepper, and grill for approximately 2 minutes on each side. Transfer to a plate and sprinkle with Parmigiano-Reggiano cheese while still hot, to melt. Pat dry the chicken and grill it for approximately 4–5 minutes on each side or until cooked through; remove from the grill and sprinkle with the grated cheese. Once cool, cut the chicken into ¼-inch slices. Combine the tapenade with the harissa. Lightly toast the bread.

Assemble four sandwiches by layering in this order: toast, tapenade, sliced chicken, sun-dried tomato, toast, tapenade, grilled zucchini, grilled eggplant, arugula, toast.


Double Pork Club:
Make coleslaw by combining in a large bowl the cabbage, carrot, poppy seeds, white-wine vinegar, ¼ cup of the mayonnaise, and 1 tablespoon of the mustard. Mix well and season to taste with salt and pepper; refrigerate for one hour; adjust seasoning again if necessary. Combine the remaining mayonnaise and mustard to make a dijonnaise. In a skillet, fry the bacon until crispy. Lightly toast the bread.

Assemble the four sandwiches by layering them in this order: toast, dijonnaise, ham, coleslaw, toast, dijonnaise, bacon, coleslaw, watercress, toast.