Had a craving for a big sandwich for lunch, decided on this salmon & bacon behemoth! Real simple because I had lots of vegetables and toppings to choose from…I love summer time! First off, I start making the fries by parboiling the cut sweet potatoes for 5 minutes, then pan fry in vegetable oil.
Every club sandwich requires bacon, I cooked the meat candy on the grill until the edges looked crispy over direct heat.
Next, I lightly seasoned the wild Alaskan salmon with some Penzey’s rub and cooked until the fish starts to flake.
Once those are all done, I started piling on the toppings:
- 3 pieces of toasted wheat bread
- Bread & butter pickles
- Roasted yellow pepper
- Apricot/mayo sauce
- White onion
- Smoked Gouda cheese
Assemble all of the above and serve with the sweet potato fries.
This monster club gets a monster bite, followed by a monster mess.
No doubt, this is one of the best sandwiches I ever made.