Salmon and Avocado Club Sandwich with Cheese and Pistachio Biscuit
Persons
5
Preparation time
Difficulty
Cost
Recipe created by :
Stephan Ihrman, Baker Expert Netherlands
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 15 slices of bread
- 500 g smoked salmon
- 2 avocados
- 1 red onion
- 2 handfuls of Romaine lettuce
- 100 g dried tomatoes
- 100 g Apple-Lemon Dip
- 100 g Emmental
- 50 pistachios
- 50 g butter
Preparation steps
- Defrost the bread and cut into 0.5 cm-thick slices.
- Put two slices of bread in an 8 cm-diameter circle to give them a curved shape, then cook the bottom slice on a flat surface. Bake at 200°C for 4 minutes.
- Prepare the cheese-pistachio biscuit by arranging 1 mm-thick slices of cheese on a baking tray lined with baking paper. Coarsely chop the pistachios into pieces and gently push them into the cheese. Bake at 150°C for 10 minutes until the biscuit is crunchy.
- Make the apple-lemon dip by boiling peeled green apples until soft, then leave to cool. Mix the apple purée with mascarpone, lemon zest and black pepper to taste.
- Spread butter on the toasted bread, then assemble the first layer: lettuce, apple-lemon dip, avocado, salmon, onion, tomatoes.
- Repeat for the second layer with dip, avocado, salmon, onion and tomatoes.
- Add the final layer with dip, salmon and the crunchy cheese-pistachio biscuit.
- Serve immediately!