The club sandwich is a classic of American cuisine dating back to the early 20th century. Traditionally, it includes turkey, bacon, lettuce, tomato, and mayonnaise, served in layers between toasted bread. This dish has been adapted in different Latin American countries, where it receives local names and variations depending on available ingredients and regional tastes. In some places, it is simply known as a "club sandwich," while in others, special elements are added that reflect the local culinary culture.
The salmon club sandwich with roasted shallot spread is a modern and refined variation that introduces sophisticated flavors, such as fresh salmon and roasted shallot spread, ingredients that enhance the traditional profile of this sandwich, adapting it for discerning palates and seafood lovers. This version maintains the layered structure and elegant presentation that characterizes the classic club, offering it for special occasions or as a gourmet option for lunch or dinner.
How to Prepare Salmon Club Sandwich with Roasted Shallot Spread
Heat 1 tablespoon of olive oil in a medium skillet over high heat and cook the bacon until crispy.
Season the salmon with pepper and salt.
Heat the remaining olive oil in a large skillet until smoking and sear the salmon, approximately 3 to 4 minutes per side depending on the thickness.
Toast or grill the bread.
Spread 6 slices with the roasted shallot mixture and top with salmon.
Place a slice of bread on top of the salmon and spread with the cheese and herb mixture, followed by the bacon and arugula, and cover with the remaining slice of bread.
Cut at an angle and serve.
To prepare the roasted shallot spread, drizzle 1/4 cup of olive oil over 10 whole shallots, peeled and cut in half, and 10 peeled garlic cloves and roast them in a preheated oven at 150°C (300°F) until tender.
While processing them in a food processor, add 1/4 cup of balsamic vinegar, 2 anchovies, 2 tablespoons of freshly chopped rosemary, and salt and pepper to taste.
For the cheese and herb mixture, combine in a processor 3 peeled garlic cloves, 1 tablespoon each of: freshly chopped rosemary, basil, and thyme, 1 cup of cream cheese, 1/2 cup of goat cheese, 1/2 cup of parmesan cheese, and salt and freshly ground black pepper to taste.
This recipe yields 6 servings and is perfect to enjoy on any special occasion or as a gourmet lunch.
