Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Smoked Salmon Club Sandwich

Scott Phillips

Servings: 4

Move over, turkey club—this triple-decker sandwich stars a fresh combination of salty smoked salmon, creamy avocado, and spicy mayo. Toasted white sandwich bread is traditional for club sandwiches, but feel free to substitute any thinly sliced sandwich bread.


  • 6 Tbs. mayonnaise
  • 1 canned chipotle chile en adobo, minced
  • 2 tsp. Worcestershire sauce
  • 12 slices thin-sliced white sandwich bread, toasted
  • 8 oz. thinly sliced cold-smoked salmon
  • 2 medium ripe avocados, halved, pitted, peeled, and thinly sliced
  • Kosher salt
  • 8 small lettuce leaves
  • 1 large ripe tomato, thinly sliced

Nutritional Information

  • Calories (kcal) : 580
  • Fat Calories (kcal): 330
  • Fat (g): 36
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 20
  • Sodium (mg): 2040
  • Carbohydrates (g): 48
  • Fiber (g): 9
  • Protein (g): 19


  • Mix the mayonnaise, chipotle, and Worcestershire sauce in a small bowl. Spread one side of each piece of toast with the chipotle mayonnaise.
  • Distribute 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 toast.
  • 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 toast. Cut each sandwich into halves or quarters and serve.


Rate or Review

Reviews (2 reviews)

  • FreddieFlea | 07/12/2015

    Very good. I made them open face. Good flavors and chipotle goes well with smoked salmon flavors.Easier than easy.

  • JeffAxelrod | 09/13/2012

    This recipe is so good that I've already made it twice! Easy enough for a weeknight dinner. The only change I'd suggest is possibly omitting the Worcestershire sauce; it somehow doesn't seem to meld that well and makes the mayo a weird brown--though I still kept it in the second time. It's very strange--you somehow get the feeling there's bacon in this recipe as you're eating it. If you like this recipe be sure to try Fine Cooking's Corn Pancakes with Smoked Salmon and Lemon-Chive Cream--also amazing.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial