Club Sandwich with Chinese cabbage and smoked eel

Serve 4

  • 6 slices of toast
  • Cow or eel butter to spread
  • 1 small cucumber, thinly sliced
  • 4 leaves Chinese cabbage
  • 1 large ripe tomato, sliced into rings
  • 150g smoked eel

Preparation - 30 minutes

Butter the slices of toast. Place a cabbage leaf, a tomato ring and few pieces of eel on each slice.

Season with salt and pepper. Cover with a second slice of toast, place s slice of cucumber, a slice of tomato and few pieces of eel on top.

Cover with the third slice of toast, with the buttered side down.

Cut the sandwich diagonally, insert a toothpick into each triangle and serve.