Successful Lundi Gras.

Club Sandwich.

B42RN8 turkey and bacon club sandwich

. 12 slices white bread
. 3/4 cup mayonnaise
. 8 romaine lettuce leaves
. 16 slices vine-ripened tomatoes
. salt and freshly ground black pepper
. 16 slices crispy cooked bacon
. 450 gr. sliced roasted turkey

. Toast the bread in a toaster, or under a broiler on both sides.
. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
. On a clean work surface, arrange 3 bread slices in a row.
. Spread 1 tablespoon mayonnaise over 1 side of each bread slice.
. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices.
. Season with salt and pepper, to taste.
. Place 2 slices bacon over the tomatoes and top with 1/8 of the turkey.
. Repeat with the second bread slice.
. Place the second layered bread slice on top of the first layered bread, turkey side-up.
. Cover with the third bread slice, mayonnaise side-down.

Smoked Salmon Sandwich.


. 230 gr skinless salmon fillet
. 190 gr smoked salmon, chopped
. 1/3 cup mayonnaise
. 1/3 cup chopped celery
. 1 tablespoon chopped chives
. 1 teaspoon grated lemon zest
. black pepper
. lettuce leaves
. 8 slices pumpernickel bread

. Heat oven to 450° F and roast the salmon fillet on a rimmed baking for 6 to 8 mins. Let cool.
. Combine the salmon, mayo, celery, chives, lemon zest, flaked salmon, and ¼ teaspoon pepper.
. Divide the salmon salad and lettuce leaves among the bread.

Ham & Cheese Deluxe Sandwich.


. 1/3 cup finely chopped cornichons
. 4 tablespoons unsalted butter
. 1/4 cup Dijon mustard
. 2 tablespoons chopped tarragon
. black pepper
.  230 gr sliced deli ham
. 115 gr Comté or Gruyère
. 1 large baguette, split

. Combine the cornichons, butter, mustard, tarragon, and ¼ teaspoon pepper in a small bowl.
. Spread the pickle mixture on the baguette. Top with the ham and cheese.


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