Club Sandwich with Octopus and Potatoes
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat sandwich bread | 300g |
| Octopus | 1kg |
| Bay leaves | 2 |
| Extra virgin olive oil | q.b. (to taste) |
| Potatoes | 1kg |
| Extra virgin olive oil | 60g |
| Fine salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Fresh parsley | 1 bunch |
| Baby spinach leaves | 100g |
| Lemons | 1 |
Instructions:
1. Preparing the Octopus:
Start by preparing the octopus. Remove the beak from the head and carefully take out the eyes. Bring a pot of water to a boil, adding the bay leaves to infuse some flavor. Once the water is boiling, dip the octopus tentacles in and out of the water 3-4 times to ensure they are well-prepared for cooking. Let the octopus cook for approximately 40-50 minutes, depending on its size. Test the tenderness with a fork β if it easily pierces the flesh, the octopus is ready. Allow it to cool slightly before cutting it into bite-sized pieces, about 1.5 cm in size.
Drizzle with a little extra virgin olive oil, season with salt and pepper, and give it a good mix. Preheat a grill and cook the octopus pieces for a few minutes, turning them halfway through, until they develop a slightly crispy edge. Once grilled, set the octopus aside.
2. Making the Potato Puree:
While the octopus is cooking, move on to the potatoes. Peel and slice them thinly before placing them into a bowl. Add just enough water to cover them, then cover the bowl with plastic wrap. Cook in the microwave at 900W for about 8 minutes. Halfway through, carefully turn the potatoes to ensure even cooking (be cautious of the hot steam!). Once done, let the potatoes sit covered for a few more minutes to allow the steam to finish softening them into a creamy consistency.
If any water remains after cooking, donβt worry β it will help keep the puree creamy. Once soft, season with extra virgin olive oil, fine salt, black pepper, and freshly chopped parsley. Stir well to combine, and set the puree aside.
3. Preparing the Bread:
Next, prepare the bread for the sandwich. Slice the whole wheat bread into 12 slices, each weighing about 25 grams. Brush each slice lightly with olive oil. Toast the bread on a grill or in a pan, turning each slice so that both sides are golden brown and crispy. Set aside.
4. Preparing the Salad:
For the salad, wash and dry the baby spinach leaves. Take the lemon and use a vegetable peeler to remove the zest, being careful not to peel the bitter white pith underneath. Set the lemon zest aside. In a bowl, combine the spinach with the lemon zest, a drizzle of olive oil, and a pinch of salt. Toss gently to combine.
5. Assembling the Club Sandwich:
To assemble the club sandwich, start with three slices of toasted bread for each sandwich. Spread a layer of the creamy potato puree on two of the slices. On one of those slices, layer the grilled octopus pieces. Stack the second slice of bread with the potato spread on top of the first, and then add the third slice of bread, with the potato side facing down to complete the sandwich stack.
6. Serving:
Once the club sandwiches are assembled, cut each sandwich diagonally into halves. Serve immediately, and enjoy this unique and flavorful twist on the classic club sandwich, featuring tender octopus and creamy potato puree.
This dish brings together tender octopus, creamy mashed potatoes, and a refreshing lemon-infused spinach salad, all layered between crisp, toasted whole wheat bread. The perfect combination of textures and flavors will make this club sandwich a memorable meal.
