Salmon and Dill Club Sandwich

For quick lunch eaten with green salad or served as small bites-size treats for an appetizer, these salmon and dill sandwiches are a delight. Adapt with French baguette.

Grilled salmon, cream cheese, dill club sandwich

Are you a sandwich lover ? Do you prefer the French-style baguette sandwiches or is club sandwich your go-to? I admit that, like many French, when I’m out or at work and that I don’t have much time for lunch, I generally go to the bakery and indulge myself with a fresh baguette sandwich. Any filling is fine as long as the bread is good : crisp crust and aerated inside.

However at home, a very generously garnished club sandwich served with a green salad is something I love. And this recipe with pre-cooked salmon combined with fresh herbs and cream cheese is a delight. My suggestion of side here is to gine an exotic twist: add mango cubes to lettuce, toss with vinaigrette French dressing.

Make this recipe your own: adapt by changing the fresh herb to one you like better or could find for example chives. Season with spicres or pickles. Add avocado slices or fresh vegetables such as lettuce, tomato. Cooking is fun. There is so much to invent from a simple recipe. You may even add a frw strips of smoked salmon for a contrast in flavours.

Club sandwich au saumon et à l’anethClub sandwich au saumon et à l’aneth

Grilled salmon, cream cheese, dill club sandwich

Salmon and Dill Club Sandwich

For a quick lunch with a salad, in small bites as an appetizer. Very quick and easy, and tasty with fresh products salmon and fresh herbs.To be adapted with different breads or even a French baguette.
Course: Appetizer, Starter
Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling down: 20 minutes
Portions: 6 sandwiches
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Ingredients

  • 12 slices sandwich bread
  • 3 salmon fillets skinless about 400 gr
  • 100 gr cream cheese
  • 1 lemon
  • 1 bunch dill
  • olive oil
  • salt and freshly ground pepper

Instructions

Start by cooking fish.

  • Heat a pan, drizzle olive oil. Gently grill salmon for 1 minutes on each side then lower the heat and continue frying for 3 to 5 minutes on each side depending on the thickness and strongness of the heat.

Meanwhile, prepare the sauce

  • Pour cream cheese in a bowl. Then add dill and lemon as follows: Rince, remove stern and chop dill. Using a very fine grater (such as a microplane grater), zest the lemon and then squeeze to get its juice. Combine cream cheese with the chopped dill and lemon (juice and zest).

Finish and dress

  • Once salmon is cooked, crumble it. Season with salt and pepper and add a drizzle of olive oil and let it cool down.
  • Grill the slices of sandwich bread in the toaster or in the oven until golden. Garnish one side with the salmon-cream cheese mixture. Finally top with a second slice of bread.

Notes

You can cut each sandwich in half in the shape of a triangle, (not like me!) It really looks like a club sandwich this way.
If needed, refer to the Conversion and Measures article here
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Bon appétit !

Club sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’anethClub sandwich au saumon et à l’aneth

Salmon, dill and cream cheese clun sandwich with a French twist

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