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by Josée Fiset

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club sandwich brochette

Why hasn’t anyone thought of combining these two favourites before? Making a brochette out of a club sandwich may be simple but it’s an elegant side for soup… and way more original than a sandwich wrap!

Preparation : 20 minutes

Baking : 5 minutes

Efficiency : 1 sandwich brochette



1. In a small dish, combine the avocado with the lemon juice and a sprinkle of fleur de sel. Mash with a fork and set aside.

2. In a small frying pan over low heat, melt the butter until frothy. Add the egg to the pan and cook until egg white is almost done. Season with salt and pepper. Using a fork, puncture the yolk and spread it over the egg white. Turn egg over, cook for a few seconds and transfer to a plate. Egg yolk will still be a little runny. Cut egg into 3 or 4 pieces.

3. Spread mayonnaise on a square of toasted bread. Top with a piece of egg, then add a tomato slice and sprinkle with chives. Top with some prosciutto and add a dollop of mayonnaise. Repeat with two other squares of bread and the remaining egg, tomato, chives and prosciutto.

4. Spread a square of toasted bread with the mashed avocado. Top with a cucumber slice and season with salt. Add some parsley and basil. Repeat with two other squares of bread and the remaining avocado, cucumber and herbs. Finally, spread mayonnaise on a square of toasted bread.

5. To assemble the brochette, place the six squares of toasted bread with their toppings on a long wooden skewer, alternating the two flavours, and finishing with the seventh square, mayo-side down against the sixth square.


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