Vegetable sandwich with cheese, salmon and sauce gribiche

Ingredients for 4 people:

• 1 avocado
• ½ red pepper
• 4 green asparagus
• 8 slices white bread
• 100 g sliced cheddar cheese
• 80 g smoked salmon

Ingredients for the sauce:

• 1 hard-boiled egg yolk
• 20 g capers
• 2 pickles
• Chopped chervil, parsley and tarragon
• Julienne-cut hard-boiled egg white
• 150 g mayonnaise

Preparation of the sauce:

1. Mix all the ingredients together.

Sandwich preparation:

1. Cut the avocados in half lengthwise. Remove the pit and use a soup spoon to remove the meat. Cut into slices and grill for 2 minutes on the No Fat Grill.
2. Slice the peppers. Grill them for 4 minutes on the No Fat Grill
3. Remove the bottom part of the asparagus and cook the tips for 4 minutes on the No Fat Grill.
4. Start making the sandwich with a slice of bread. Add a slice of cheddar cheese and then the avocado, bell pepper and asparagus.
5. Add a few slices of salmon and spoon a little sauce on top. Finish with another slice of cheddar cheese and a slice of bread.
6. Lightly grill the sandwich on the No Fat Grill before serving.