Sandwich Night!!! Chipotle Salmon Club Sandwiches

Once a week we have sandwich night, which is either a traditional sandwich, a burger, a hot dog, a wrap, a taco, or a quesadilla. I made up this particular sandwich recipe after making a salmon club sandwich with lemon and herb mayonnaise (I followed a recipe for that one). We loved it so much that I came up with another version, this time making it spicy with chipotle flavors. This is basically the traditional elements of a turkey club sandwich, but it replaces the turkey with a salmon fillet. The sandwich might sound a little weird, but it’s soooo good! Messy, but good! Recipe as written will make 2 sandwiches.

4 slices of sourdough bread
2 salmon fillets, skin off
4 slices of center cut bacon
Brown sugar
Chipotle chile powder
2 heaping tbs mayonnaise
3 chipotle peppers in adobo (the canned kind), finely chopped, divided
2 tbs honey
1 garlic clove, minced
1 tsp ground cumin
Fresh cracked black pepper
Kosher salt
Olive oil or cooking spray
1 roma tomato, sliced
Romaine heart lettuce leaves

Preheat your oven to 425 F. Take a baking sheet and line it with foil. Place a wire rimmed cooling rack on top. Place the bacon slices on the cooling rack. Sprinkle with brown sugar and chipotle chile powder on top side only. The amount of chile powder you use is up to you, just remember that chipotle can be pretty hot. Pat it down a little bit, but don’t be too fussy about it. Bake in the oven for about 15 to 20 minutes, depending on how crunchy you like your bacon.
In a small bowl, mix together the mayonnaise and 1 1/2 chipotle chile peppers, plus a little of the adobo it comes packaged in. Set aside in the fridge.
In another small bowl, make the glaze for the salmon. Combine the honey, garlic, 1 1/2 chipotle chile peppers plus a little adobo liquid, the cumin, and a few grinds of black pepper. Stir and set aside until needed.
Preheat a grill or indoor grill pan to medium-high. Season both sides of the salmon fillets with salt. Drizzle grill with oil or spray with cooking spray to prevent sticking. Place the salmon on the grill flesh side down. The side that used to have skin is facing up at this point. Cook for two minutes. Flip the salmon and brush with the glaze. Cover your grill, if using, and let the glaze become laquered. Remove the salmon after it has cooked a total of 8 minutes for medium-rare. Adjust cooking times appropriately if you want it more well-done. Toast the bread slices if desired (I definitely recommend doing this).
Assemble the sandwich: Place half the mayonnaise on the bottom slice of bread. Top with tomato slices, lettuce, then 2 bacon slices. Place a salmon fillet on top, then top with the other piece of bread. Enjoy!!

About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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