We often imagine the club sandwich as something quickly wolfed down on the go. But with duck magret and a real avocado cream, it’s the perfect weekend sandwich: one you build calmly, taking care of the crunch, the softness, and the neat layers.
Ingredients :
- Duck magret — It provides the chew and main flavor of the sandwich, so choose it thinly sliced, tender, not dry on the edges. If you prefer a milder version, replace it with grilled chicken breast or smoked turkey.
- Ripe avocado — It replaces the classic fatty sauce and provides the creamy binder between layers. Choose an avocado that yields slightly to the touch, without being blackened inside, otherwise the cream will have a flat taste and dull color.
- Thick sandwich bread — It structures the club sandwich and must remain firm enough to hold the cream and magret. Choose thick slices, ideally whole grain or very lightly brioche, and toast them until dry and golden on the surface.
- Lemon — It wakes up the avocado, prevents the cream from browning too quickly, and cuts through the fat of the magret. Add it gradually, as too much lemon can overwhelm the mild flavor of the avocado.
