September 25, 2008
One Great Improve This Sandwich: Prairie Moon's Blackened Salmon Club
Let's start with the bread. Marble rye is great for sandwiches, so there's no complaint on choice. What it could have used was some more toasting to not fall apart under the weight and combination of oil and dressing. The toppings could also use some work. The caramelized onions are a nice touch, but the spinach looked sautéd added extra weight and oil to the mix. Given the spice of the seasoning, we would loved to have seen some Swiss chard here, under the salmon.
On to the dressing. We liked the use of chives with blackened salmon, but this sandwich practically begged for an aioli packed with roasted garlic and chives. Finally, calling any sandwich a "club" indicates to us that there should be some bacon in the mix, served as a double decker, and held together with toothpicks. Take a look at that picture. Now imagine a blackened salmon club, cut into quarters surrounding the fresh fruit, with the garlic chive aioli in the middle of the plate. Looks like we'll be making it in this manner at home to see how it turns out. Stay tuned.
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I agree completely. This is a great-sounding sandwich, but the execution is messy and sub-par. It still tastes good, but could be done a lot better.
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Improve it by removing 1/2 the amount of that shit that's drowning the Salmon.
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At one point there was so much salmon and spinach on the plate I considered asking for some olives to make a nicoise.
BTW, this isn't to slag on Prairie Moon at all. I'm a huge fan of their "Painted Desert" soup made with roasted poblano and butternut squash. Their key lime chicken fajitas are also pretty good.
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yeah, you're right. Wrong bread. Too much wet stuff. Too much absorption. Some kind of hearth bread? A flat bread. That bread they use for panninis?
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I have, on many occasions, ordered a sandwich like this and I just end up cutting it up, tossing it and turning it into a salad.
It really annoys me to order a sandwich that you can't hold in your hands...you wonder if the people who create them try them out first, or maybe they just don't care?
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Stealth: Although pumpernickel is more porous and soft than standard rye, I'm not convinced that marble rye was the wrong choice. The sharp sweet taste of the grain makes for a good contrast in flavor from the salmon. I really think it should have been toasted more.
My concern with using a baguette or Italian panini loaf would be putting too much bread to the mix. Then you go from having a quasi-salad to a desert dry sub.
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Can have a club club sandwich?
Dawn is buying me amish cheese today- cheddar & bacon. She says..., "Eating this cheese is like combining the fun of a waterparkand the sexiness of Patrick Swayze and putting it inyour mouth.
In the words of Ice Cube, Today was a good day."
We will be indugling at calexico tonite.
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The painted desert soup is one of the best things I've ever had.