Club Sandwich with Grilled Wild Salmon and Vegetables

For the club sandwich with grilled wild salmon and vegetables, defrost the wild salmon fillets, cut in half lengthwise so that you get 2 thin slices each. Season wild salmon with salt and pepper and grill in a grill pan with a little oil.

Wash vegetables, cut into thin slices (about ½ cm) and grill well on both sides. Brown toast or sandwich slices on grill. Alternate topping: toast, lettuce, vegetables and salmon. Place again in this order and lastly a slice of toast.

Finish the club sandwich with grilled wild salmon and vegetables with mayonnaise, mustard or various barbecue sauces and garnish with grilled potatoes or potato chips.

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