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Smoked Salmon Club Sandwich

Serves 2


3 tbs. mayonnaise
1 canned chipotle chile en adobo, minced
1 tsp. Worcestershire sauce
6 slices thin-sliced white sandwich bread (toasted optional)
4 oz. thinly sliced cold-smoked salmon
1 medium ripe avocado, pitted and thinly sliced
4 small lettuce leaves
1 large ripe tomato, thinly sliced chipotle mayonnaise.


Place half of the salmon and half of the avocado slices among four pieces of toast. Sprinkle the avocado lightly with salt and then top with the lettuce and 4 more pieces of bread. Distribute the remaining salmon and avocado among the four sandwiches. Sprinkle the avocado with salt, top with the tomato, and sprinkle the tomato lightly with salt. Top with the remaining bread. Cut each sandwich into halves or quarters and serve.

Smoked Salmon Club Sandwich

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