A Woodland Thanksgiving – Smoked Trout Club Sandwich from the “Celebrate the Holidays with Better Homes and Gardens” Ipad Application

A Woodland Thanksgiving – Smoked Trout Club Sandwich From the “Celebrate the Holidays with Better Homes and Gardens” iPad application

From-scratch mayonnaise and hot mustard elevate basic sandwich fixings.

Prep: 20 min.

Chill: up to 8 hr.

12 slices firm-texture white bread (Pain de Mie), toasted

1 cup Scallion Mayonnaise

A Woodland Thanksgiving – Smoked Trout Club Sandwich From the “Celebrate the Holidays with Better Homes and Gardens” iPad application

1 lb. smoked trout or smoked whitefish, boned and broken into chunks

8 slices bacon, crisp-cooked, drained, and halved crosswise

1 to 1-1/2 cups arugula leaves

1/2 cup Pecan Sweet-Hot Mustard Sauce or honey mustard

1. Spread four slices of bread with 1/2 cup of Scallion Mayonnaise. Top with half of trout. Add half of the bacon and half of arugula.

2. Spread both sides of four more bread slices with Pecan Sweet-Hot Mustard Sauce. Place on top of arugula. Layer remaining trout, bacon pieces, and arugula.

3. Spread one side of remaining 4 bread slices with remaining Scallion Mayonnaise. Place, mayonnaise side down, on arugula. Wrap; chill up to 8 hours. Halve sandwiches. Makes 4 servings (4 sandwiches).

Scallion Mayonnaise: In small saucepan cook 3/4 cup chopped green onions in 1 teaspoon hot oil for 1 to 2 minutes or until bright green. Remove from heat; cool. In blender or food processor combine cooked green onions, 3/4 cup chopped raw green onions, 1 cup mayonnaise, 1-1/2 teaspoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon cracked black pepper. Cover; blend or process until smooth. Cover; store in refrigerator up to 1 week. Makes 1-1/2 cups.

Pecan Sweet-Hot Mustard Sauce: In medium bowl stir together 1/2 cup Dijon-style mustard, 1/2 cup stone-ground mustard, 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 2 tablespoons cider vinegar, and 1/2 teaspoon bottled hot pepper sauce until well combined. Cover and store in the refrigerator up to 1 week. Makes 1-1/2 cups.

Each serving: 419 cal, 26 g fat, 77 mg chol, 788 mg sodium, 33 g carbo, 1 g fiber, 15 g pro.