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Club Sandwich with Beaufort Cheese, Gravlax and Avocado


8 slices bacon
6 slices pain-de-mie or whole-grain bread
¼ cup/60 ml crème fraîche
1 cup/40 g watercress
4 oz/115 g Beaufort cheese, cut into ¼ in/ 6-mm slices
1 ripe avocado, pitted and peeled
4 oz/115 g gravlax or home cured salmon
Freshly squeezed lemon juice


Serves: 2


Preheat the oven to 400°F/200°C/gas 6. Lay the bacon on a baking sheet/tray and bake for 15 to 20 minutes or until crispy. Discard the fat and place the bacon on paper towels to absorb excess fat. Toast the slices of bread and then spread some of the crème fraîche on one side of each slice. Build the club sandwich starting with the watercress, cooked bacon and Beaufort, then another slice of toasted bread, spread with more crème fraîche on the top side, a few slices of avocado, and a slice of gravlax. Squeeze a bit of fresh lemon juice on the fish. Top with the last slice of bread. Skewer the sandwiches with toothpicks and cut into halves or quarters. Serve immediately.

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