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


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.