Club sandwich with cheese and fish
2 servings
20 minutes
A club sandwich with cheese and fish is a gastronomic embodiment of refined taste and texture harmony. The classic club sandwich originated in America in the early 20th century as an exquisite yet simple snack option. In this version, the traditional recipe gets a marine twist with smoked trout and a tangy anchovy sauce. Crispy toasted bread frames a filling of fresh vegetables, creamy cheese, and aromatic salad, creating a rich spectrum of flavors from salty to refreshing. A yogurt sauce with garlic and chives adds special depth to the taste, tying all ingredients together. This sandwich is perfect for a quick yet sophisticated snack, whether it's lunch at the office or a cozy dinner at home.
1
Grill the bread on both sides.
- White bread: 4 pieces
2
Slice the tomato, cucumber, cheese, and trout into thin slices.
- Tomatoes: 10 g
- Cucumbers: 10 g
- Lambert cheese 50% fat: 50 g
- Smoked trout: 50 g
3
Mash the anchovies in a mortar with garlic, add yogurt, scallions, and mix.
- Anchovies: 10 g
- Garlic: 2 cloves
- Yoghurt: 50 g
- Chives: 5 g
4
Spread yogurt sauce on one side of the toast.
- Yoghurt: 50 g
5
For the first toast, place a lettuce leaf, tomato, cucumber, cheese, and fish.
- Green salad leaves: 50 g
- Tomatoes: 10 g
- Cucumbers: 10 g
- Lambert cheese 50% fat: 50 g
- Smoked trout: 50 g
6
Cover with a second slice of toasted bread, repeat the layers, and top with a third.
7
Cut off the skins and serve.
