Ingredients
Check off ingredients as you go
- Makes 22 club sandwiches
- 33 slices sandwich bread (2 loaves)
- 4 Tbsp mayonnaise
- 2 Tbsp fromage blanc (or plain Greek yogurt)
- 1 Tbsp mustard
- a few sprigs fresh dill
- 1 head lettuce
- 5-6 tomatoes
- 1 cucumber, thinly sliced
- 500 g (1.1 lb) smoked salmon
These club sandwiches are excellent and ideal for appetizers, a picnic, a buffet dinner or any good excuse to serve a complete cold meal.
Preparing the filling
Start by cutting the tomatoes and cucumber into thin slices and the lettuce into strips. Place the ingredients in three separate containers.
In a bowl, mix the fromage blanc, dill and mustard.
Assembling the sandwiches
Lay three slices of sandwich bread in front of you and spread a thin layer of the fromage blanc sauce on each slice. Top the first slice with salmon, then tomato and lettuce. Close with the second slice, fromage blanc side facing the salad. Repeat with another layer of salmon, tomato and lettuce. Close with the third slice, mayonnaise side against the filling.
Hold the bread firmly and cut in half diagonally with a knife. Secure with a toothpick and arrange on a serving platter.
Tips and variations
You can swap the salmon for canned tuna in water, make a slightly different version with mayonnaise like this chicken club sandwich, or use surimi (imitation crab) or sliced hard-boiled eggs.