Salmon Club Sandwich

I do not like lunchmeat. I will eat ham, if forced, but I don't enjoy it. Sliced turkey is just a no go. So a club sandwich has never been an attractive sandwich for me. But I adore salmon more than any other fish.  When I saw a recipe for avocado aioli in Food & Wine, I knew the perfect use would be on a salmon club sandwich, where the boring sliced turkey is swapped out for salmon sautéed in bacon grease.  Yum!  Miss F wasn't having any part of this sandwich, she enjoyed a plain bacon sandwich instead, which is what my grandma always served to me.  And equally as good as a salmon club sandwich.

Salmon Club Sandwiches

8 slices bacon
½ pound salmon filets
6 slices sandwich bread
½ avocado
1 tablespoon sour cream
1 garlic clove, minced
1 teaspoon lemon juice
1 roma tomato, sliced
½ cup baby spinach

In a medium skillet, cook the bacon over medium heat until cooked through. Remove to a paper towel and drain all but two teaspoons of the bacon grease. Season the salmon with salt and pepper. Add the salmon and sauté for 3 to 5 minutes per side, until cooked through. Remove any skin from the salmon and flake into large chunks.

Toast the sandwich bread.

In a small bowl, mash the avocado with the sour cream, garlic and lemon juice. Salt and pepper to taste.

Spoon ¼ of the avocado mixture over one slice of toast. Layer ¼ of the flaked salmon over top, then two slices of bacon, then add a couple tomato slices and a layer of spinach leaves. Top with a second slice of toast, spoon ¼ of the avocado mixture, then salmon, bacon, tomato and spinach. Top with a third slice of toast. Secure with two toothpicks and slice in half. Repeat for the second sandwich.

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