Salmon Club Sandwich with Roasted Shallot Smear

By Master Chef on May 18th, 2019 · In Accompaniments, Cheeses, Herbs and Spices, Honeys, Jams and Spreads, Luncheon, Meals, Regional and Ethnic, ROTD, Sandwiches, Seafood, Spices and Extracts, Techniques, Vegetables

The classic club is wonderfully adapted in the Salmon Club Sandwich with Roasted Shallot Smear. Complemented by a wonderful herbed cheese spread it makes a great luncheon. Serve with homemade potato chips or cottage fried potatoes.

Salmon Club Sandwich with Roasted Shallot Smear

A grand adaptation of the classic Club Sandwich, this salmon version is quite tasty.

Author: Adapted from Caprial Pence

Recipe type: Sandwich, Seafood

Serves: 6

Ingredients

2 Tablespoons olive oil
6 slices pancetta
6 salmon fillets, 4 ounces each
black pepper, freshly ground, as needed
Kosher salt, as needed
18 slices rye or French bread
1/3 Cup Roasted Shallot Smear (recipe follows)
1/3 Cup Herb Cheese Spread (recipe follows)
1/4 pound arugula

Roasted Shallot Smear

1/4 Cup olive oil
10 whole, peeled and halved shallots
10 peeled garlic cloves
1/4 Cup Balsamic vinegar
2 anchovies
2 Tablespoons chopped fresh rosemary
salt and pepper, to taste

Herb Cheese Spread

3 cloves peeled garlic
1 Tablespoon each of chopped fresh rosemary, basil and thyme
1 Cup cream cheese
1/2 Cup goat cheese
1/2 Cup Parmesan cheese
salt and freshly ground black pepper, to taste

Instructions

Heat 1 Tablespoon olive oil in medium sauté pan over high heat and cook pancetta until crispy.
Season salmon with pepper and salt. Heat remaining olive oil in large sauté pan until smoking hot and sear salmon, about 3 to 4 minutes per side depending on thickness.
Toast or grill bread. Spread 6 slices with roasted shallot smear and top with salmon. Place slice of bread over salmon and smear with herb-cheese spread followed by pancetta and arugula and top with remaining slice of bread.
Cut at an angle and serve.

Roasted Shallot Smear

Drizzle oil over shallots and garlic and roast in preheated 300 degree F oven until soft. While puréeing in food processor, add balsamic vinegar, anchovies, chopped herbs and salt and pepper.

Herb Cheese Spread