This ultimate club sandwich combines succulent lobster meat, pancetta, Havarti, and avocado with tomato, lettuce, avocado spread, and lemon mayonnaise to make a hearty meal.
Course
Main Course
Cuisine
American
Keyword
lobster
Servings1
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
Sandwich ingredients:
3slicesbread of choice
2 - 3ozcooked lobster,broken into bite-size pieces
1ozpancetta,fried and drained
1sliceHavarti
½small avocadosliced and sprinkled with lemon juice to prevent browning (save the other half for the avocado spread)
Lettuce of choice
Tomato
Salt and Pepperto taste
Avocado Spread(recipe follows)
Lemon Mayonnaise(recipe follows)
Butter
Avocado Spread:
½small avocado(save the other half for slicing for sandwich)
1– 1½ tsp lemon juice
1tspolive oil
1/8– ¼ tsp garlic salt
1small green onion,finely sliced or diced
Lemon Mayonnaise:
1tbspmayonnaise
1tsplemon juice
1small green onion,finely sliced or diced
Instructions
Avocado Spread: Chop ½ avocado into small bowl. Using a hand-held immersion blender, blend lemon juice, olive oil, garlic salt, and green onion with the avocado, just until mixed.
Lemon Mayonnaise: Mix mayonnaise, lemon juice, and green onion together well.
To Assemble Sandwich: Heat 1-2 tsp butter in small saucepan over medium heat. Reduce heat to medium-low, add the lobster and toss gently for 2-3 minutes, just long enough to warm the lobster. Toast and butter the three bread slices. Layer 1: Spread two pieces of bread with the avocado spread. Cover one slice of bread with lettuce and top with sliced tomato, pancetta, and Havarti slice. Top with the other slice of bread that is spread with avocado spread. Layer 2: Spread the top slice of bread with half the lemon mayonnaise. Lay the sliced avocado on top of the bread followed by a layer of lettuce. Top with the lobster. Spread the third slice of bread with the remaining lemon mayonnaise and place over the lobster. Secure sandwich with toothpicks and cut in half diagonally. Enjoy!