Club sandwich with octopus and potatoes

Name: Club sandwich with octopus and potatoes
Prep time: 50 min
Cook time: 65 min
Total time: 115 min
Yield: 4
Ingredients: Whole grain bread loaf 0.7 lb; Octopus 2.2 lbs; Bay leaves 2 leaves; Extra virgin olive oil to taste; Potatoes 2.2 lbs; Extra virgin olive oil 4 ½ tbsp; Fine salt to taste; Black pepper to taste; Parsley 1 tuft; Spinach 3 ½ cups; Extra virgin olive oil to taste; Fine salt to taste; Lemons 1

it br de es fr

701

Calories per serving

Lactose Free

Energy Kcal 701
Carbohydrates g 82.6
of which sugars g 7.2
Protein g 35
Fats g 25.6
of which saturated fat g 4.53
Fiber g 9.6
Cholesterol mg 162
Sodium mg 1562

Difficulty: Average
Prep time: 50 min
Cook time: 1 h 5 min
Makes: 4 pieces
Cost: High

PRESENTATION

You know, a seafood club sandwich isn’t exactly something you see every day. But this one? Totally flips the classic. Instead of the usual meats, it’s got grilled octopus and potato puree. Really, the grilled octopus brings a fantastic, slightly smoky taste and a tender bite. So different. Way, way different from your standard turkey or ham. And the potato puree? It's a bit sweet and super creamy, adding rich comfort that balances the boldness of the octopus. Love it.

But here’s the thing—it’s not just about those fillings. A bright salad with lemon zest on the side adds a fresh pop. So zesty, it wakes up your taste buds every bite. And listen, this isn’t your average club; it’s a gourmet sandwich recipe that really, really stands out. Every layer? Gives you something unique to enjoy. Plus, even folks who think they aren’t into seafood find themselves surprised. Super surprised by how these textures and flavors just work together in this octopus sandwich—it’s the kind of dish that makes you rethink what a sandwich can be.

While some might say this octopus and potato recipe draws from appetizers, it takes those flavors and really runs with them in a whole new way. The grilled octopus is moist, almost crispy on the edges from the heat, while the potato keeps things mellow and smooth inside the sandwich. These big flavor contrasts make it a standout among seafood sandwich ideas. And the lemon-zest salad is a game-changer—seriously brightens up the plate and cuts through the richness just enough.

Thing is, people love how you can serve this as a fun lunch, a cool picnic idea, or even as a late-night bite when you want something a bit out of the ordinary. For anyone collecting unique seafood sandwiches or trying to impress friends with something unexpected, this octopus club sandwich is an easy win. It’s all about stepping up your sandwich game, mixing some tangy freshness with golden, tender seafood, and making something that feels kind of special but totally doable at home.

INGREDIENTS

701

Calories per serving

Ingredients for 4 sandwiches: Whole grain bread loaf 0.7 lb (300 g); Octopus 2.2 lbs (1 kg); Bay leaves 2 leaves; Extra virgin olive oil to taste

for the potato puree: Potatoes 2.2 lbs (1 kg); Extra virgin olive oil 4 ½ tbsp (60 g); Fine salt to taste; Black pepper to taste; Parsley 1 tuft

for the spinach salad: Spinach 3 ½ cups (100 g); Extra virgin olive oil to taste; Fine salt to taste; Lemons 1

Preparation

How to prepare Club sandwich with octopus and potatoes

To prepare the club sandwich with octopus and potatoes, start by How to Clean and Cook Octopus. After removing the part underneath where the beak is 1, remove the eyes 2 and rinse the mollusk well.

Then, in a pot with boiling water scented with bay leaves, dip the tentacles 3-4 times 4 before completely submerging them and covering with a lid 5. Remember that 1 kg (2.2 lbs) of octopus cooks in about 40-50 minutes: use the fork test to check if it's cooked. At the end of cooking, let it cool slightly before cutting it into pieces of about 1.5 cm (5/8 inch) 6.

Finally, season with a drizzle of oil 7, adjust the salt, and mix well 8. Then heat up a grill and cook the octopus pieces for a few minutes 9

turning halfway through 10. Once grilled, set the octopus aside 11. Meanwhile, prepare the potato puree. After peeling them 12

and slicing them thinly 13, place them in a bowl and pour enough water to just cover them 14. Cover with plastic wrap 15

and cook in the microwave at 900w for 8 minutes: turn the potatoes halfway through, being careful not to burn yourself with the steam 16. When they are ready, let them settle for a few more minutes still covered 17, then pass them through a potato masher 18

to obtain a soft puree 19. Don't worry if you see some water coming out; it will keep the mixture creamier. Then season with oil, salt, pepper, and chopped parsley 20, mix, and set aside 21.

Prepare the bread: slice it to obtain slices weighing about 25 grams (0.9 oz) each, in total you should get 12 22. Brush with a little oil 23 and grill these too on a hot grill 24.

After a few moments, turn the slices over and let the other side brown 25. Finally, prepare the salad: wash and dry a lemon, then peel with a peeler, being careful not to take the white part 26, and cut into very thin strips 27.

Pour the spinach leaves into a bowl and garnish with oil, salt, and the thin lemon zest 28. Squeeze the juice from one half and mix 29. Finally, you can move on to the assembly. The club sandwich is made up of 3 slices and 2 layers. So, spread the potato cream on 3 slices of bread 30,

on 2, add the octopus pieces 31 and the salad 32. Then place the first slice on the second 33

and the last, with the cream facing the filling, will act as a cap for the others 34. Here is the first club sandwich with octopus and potato salad ready 35; continue like this with all the others and remember to cut them diagonally before serving them 36!

Storage

Any form of storage is not recommended once the club sandwich with octopus and potato salad is assembled.
You can prepare the octopus up to a day in advance by storing it in the refrigerator. However, it is better to prepare the potato puree and the spinach salad at the moment.

Tip

Instead of spinach, use Romaine lettuce or iceberg to enrich your club sandwich with octopus and potato salad. If you want to give the recipe a special touch, use a few drops of aioli. Finally, if you don't have a microwave, you can also boil the potatoes without the skin to save time.

For the translation of some texts, artificial intelligence tools may have been used.