The Nippon Club.

Lately, there have been many discussions in the Baker household of traveling to warmer climates. (It’s been a fairly long winter, after all.)

These conversations got me thinking about our honeymoon.

The glorious honeymoon.

I was beyond stoked to try the cuisine of the French Polynesian islands.

That brings me to the following—when traveling, I tend to carry a journal to take note of any foods that strike a particular chord, and hope to recreate in the comfort of my own kitchen.

(Sometimes this “journal” translates to the handy iPhone, which His Lordship detests as it creates a distraction at the dinner table.)

For our first luncheon in Moorea, I ordered what was dubbed a “Nippon Club,” featuring smoked salmon, cucumber, tomato, avocado, and a wasabi mayonnaise.

No, not traditional.

But it got the job done.

nippon_club

JESUS H. CHRIST, TAKE ME BACK.

 

Nippon Club Sandwiches
Serves 2

Wasabi Mayonnaise:
½ cup mayonnaise
1.5 tsps. wasabi paste
1 tsp. low-sodium soy sauce

Mix all ingredients in small bowl; reserve.

Assembly:
4 slices whole wheat bread, toasted
1 small seedless cucumber, cut into ½-” slices
6 oz. smoked salmon, thinly-sliced
6 slices avocado
4 1-” slices vine-ripened tomato
4 slices applewood-smoked bacon, cooked

Spread ⅛ cup reserved wasabi mayonnaise on two slices of bread; layer 4-5 slices cucumber, smoked salmon, 3 slices avocado, bacon and tomato; close with second slice; repeat for second sandwich; serve immediately.

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One response to “The Nippon Club.

  1. Pingback: Smoked Salmon Crêpe Cake. | The Lewis Report·

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