Do you like super-stuffed and delicious sandwiches? If the answer is yes, then you will adore the salmon and peach club sandwich! This super sandwich is perfect for hot summer days, a great idea for lunches or dinners even outdoors or for quick meals. It doesn’t have mayonnaise, but it has a tasty Greek yogurt sauce. You can also use the salmon and peach club sandwich for tasty appetizers; just cut it into small portions and serve it perhaps together with peaches in wine! And now, if I’ve piqued your interest, hurry to try the recipe because life should be taken a bite at a time, and if your bite is the salmon and peach club sandwich, it’s much better!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for the Salmon and Peach Club Sandwich
- 3 slices American bread for club sandwich (similar to sandwich bread but with wide slices)
- 1 tomato (well ripe red)
- 1 nectarine (yellow)
- 3.5 oz smoked salmon (in slices)
- 5.25 oz Greek yogurt 0% fat
- 4 leaves basil (fresh)
- 3 tsps extra virgin olive oil
- 1 pinch salt
- to taste mixed peppercorns (to be freshly ground)
Useful Tools
- Griddle
Preparation of the Salmon and Peach Club Sandwich
Start by heating the cast iron griddle well, and when it’s very hot, grill the American bread for 2 minutes on each side for each slice until you obtain 3 well-toasted slices. Set aside and prepare the filling.
Take the Greek yogurt, add the oil, a pinch of salt, and freshly ground pepper (in the amount you prefer!), mix well until you get a creamy and well-blended sauce.
Take back the grilled bread, put 2 generous teaspoons of sauce on the surface, add the smoked salmon, then add the thinly sliced tomato, a pinch of salt, and some torn basil leaves on top.
Take a second slice of bread, spread it on both sides with yogurt sauce, and place it on top of the salmon and tomato layer. Add more smoked salmon on top, thinly sliced peach, another pinch of salt, and torn basil. Close the club sandwich with the last slice of bread spread with sauce on one side.
Place a cocktail toothpick in two opposite corners, then cut diagonally (into a triangle) to get two salmon and peach club sandwiches, serve and enjoy, bon appétit!
SALMON AND PEACH CLUB SANDWICH
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Tips
The salmon and peach club sandwich is best prepared and enjoyed immediately; if prepared earlier, it might become too soft.
If you want to get ahead, though, you can prepare the individual components first. You can slice the peach and tomato and keep them in an airtight container in the fridge, prepare the sauce and store it in the fridge, and finally toast the bread in advance. Then, you just need to assemble everything when it’s time to eat!
