Salmon club sandwich

Ingredients

• 6 slicessliced bread
• 200 gsmoked salmon
• 1avocado
• 130 gcherry tomatoes
• 2eggs
• 60 gmayonnaise
• 40 grocket
• 30 gbutter
• as neededlemon juice
• as neededfine salt
• as neededblack pepper

Instructions

1. 1

   Boil the eggs

   Put the eggs, still in their shells, in a saucepan and cover with water. Cook for 8 minutes from the point the water begins to boil. Meanwhile, halve the avocado, remove the stone, scoop out the flesh and cut it into slices that are not too thin.

2. 2

   Prepare the fillings

   Wash and slice the cherry tomatoes. Peel the eggs once they have cooled a little, then cut them into slices. Melt the butter in another saucepan and remove the crusts from the bread.

3. 3

   Toast the bread

   Brush the bread slices with melted butter and toast them briefly on both sides on a griddle. To start the first sandwich, spread mayonnaise over one slice.

4. 4

   Add the first layers

   Top the mayonnaise with some rocket leaves, the tomato slices and a pinch of salt. Add smoked salmon.

5. 5

   Season the salmon

   Add a few drops of lemon juice, then arrange the avocado slices on top and season with a pinch of black pepper.

6. 6

   Build the layers

   Finish the filling with slices of hard-boiled egg. Spread mayonnaise on another slice of bread and place it mayonnaise-side down over the eggs. Spread mayonnaise on the upper side of this slice, then repeat the same sequence of ingredients.

7. 7

   Repeat the filling

   Add rocket, tomatoes and salt, followed by smoked salmon and lemon juice.

8. 8

   Finish the filling

   Add avocado, black pepper and hard-boiled egg. Spread mayonnaise over another slice of bread.

9. 9

   Close and slice

   Cover the sandwich with the final slice, placing its mayonnaise-coated side down. Insert two cocktail sticks at opposite corners to hold the layers in place, then cut the club sandwich in half. Repeat the process to make the second sandwich.

What is a salmon club sandwich?

A club sandwich is a stacked sandwich, often built with several slices of bread and substantial layers of filling. This version brings together smoked salmon, avocado, tomato, rocket and hard-boiled egg.

The recipe does not specify a regional origin. Its success lies in alternating rich, creamy ingredients with fresh leaves, juicy tomatoes and a little lemon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 799 calories, 0g protein, 35g carbs, 55g fat.

The bread supplies most of the sandwich's carbohydrates, while butter, mayonnaise and avocado contribute much of its fat. Smoked salmon and eggs provide protein; serve it with extra salad or vegetables for a fresher, more balanced plate.

Choosing the ingredients

Bread: sliced bread gives the sandwich its neat, stackable layers. Removing the crusts and toasting the slices after brushing them with butter helps them hold their shape.

Salmon and avocado: smoked salmon brings savoury flavour, while avocado adds a soft, creamy layer. Slice the avocado evenly so it sits securely in the stack.

Getting the eggs right

Boiling: start timing the 8 minutes once the water comes to a boil, as directed in the method. The eggs are then peeled after cooling a little and sliced for layering.

Handling: let the eggs cool enough to peel comfortably, and use a steady hand when slicing so the rounds stay intact.

Toasting and stacking

Butter: brush the slices with melted butter before toasting them briefly on both sides. Keep an eye on the bread so it is toasted rather than overly dark.

Mayonnaise: spread it on the first slice, between the filling layers and on the final slice as directed. The mayonnaise-coated sides help the layers sit together.

Balancing the flavours

Lemon: a few drops over the smoked salmon add a bright note alongside the avocado and mayonnaise. Add it as the sandwich is assembled rather than soaking the bread.

Seasoning: use a pinch of salt with the tomatoes and black pepper with the avocado. Smoked salmon is already savoury, so season the other layers lightly.

Serving and keeping the layers neat

Cocktail sticks: secure the stack at two opposite corners before cutting it in half. This helps keep the tall layers from shifting as you slice.

On the plate: serve soon after assembly, while the toast still has some crispness. A simple salad or extra rocket makes a fresh accompaniment.

Recipe notes & tips

• Cut the avocado into even slices so it is easier to layer.
• Toast the butter-brushed bread briefly on both sides.
• Let the boiled eggs cool a little before peeling them.
• Add only a few drops of lemon juice to avoid wetting the bread.
• Use cocktail sticks at opposite corners before cutting the sandwich.

Variations

• More rocket: add extra leaves for a peppery, leafy layer.
• Extra lemon: add a little more juice over the salmon for a brighter flavour.
• Peppery finish: grind black pepper over the avocado just before closing the sandwich.
• Smaller stacks: use fewer layers for sandwiches that are easier to handle.
• Open-faced serving: leave off the final slice and serve the layered filling on toast.

Common mistakes to avoid

• Overcooking the eggs: start the 8-minute timing when the water boils.
• Soggy toast: add only a few drops of lemon juice and assemble shortly before serving.
• Uneven avocado: cut the slices to a similar thickness so they stack neatly.
• Loose layers: secure the sandwich with cocktail sticks before cutting.
• Too much salt: season the tomatoes lightly, bearing in mind the smoked salmon is savoury.

How to store

For the best texture, assemble and eat the sandwiches straight away. If needed, refrigerate leftovers in an airtight container and eat within 1 day; the bread will soften, and reheating is not recommended.

Frequently asked questions