Shrimp and Bacon Club
Makes 1 sandwich
Ingredients
1/2 lb. large shrimp, deveined with tails off
2 slices sourdough bread, buttered on one side
2 leaves of bibb or butter lettuce
4 heirloom tomato slices
4 slices bacon
brown sugar
3 garlic cloves, minced
½ cup mayonnaise
3 tablespoon ketchup
2 teaspoon dijon mustard
1 ½ tablespoon red wine vinegar
2 tablespoon capers
1 ½ teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoon butter + spread
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Instructions
- Preheat oven to 350° F.
- Coat bacon slices with brown sugar on one side and lay in a baking sheet tray.
- Bake in preheated oven for about 8 minutes. Rotate tray and bake for an additional 8 minutes.
- In a mixing bowl, combine mayonnaise, ketchup, mustard, vinegar, capers, paprika, and cayenne together. Season with salt and pepper as needed. Keep cool.
- Season heirloom tomatoes with salt and pepper.
- On the stove, in a large pan at medium heat, toast buttered bread for 2 minutes per side or until golden brown. Set aside.
- Using the same pan, add butter, oil, and heat until butter melts. Add garlic and toast for about 30 seconds, stirring so that it doesn’t burn.
- Add shrimp and cook for 1 ½ minutes per side until pink. Set aside.
- Build your sandwich by spreading sauce evenly. Add lettuce and tomatoes evenly. Add bacon slices and shrimp.
- Apply the top slice of bread and cut in half.
Chickpea Salad with Heirloom Tomatoes
Makes 1 sandwich
Ingredients
7 oz. Greek yogurt
1 tablespoon dijon mustard
1 teaspoon lemon juice
1/3 cup walnuts, chopped
1/3 cup dried cranberries
1/3 cup celery, chopped
1 tablespoon dill, chopped
1 15.5 oz. can garbanzo beans, drained and mashed with a fork
1 tablespoon extra-virgin olive oil
2 leaves of bibb or butter lettuce
4 slices of heirloom tomatoes
1/4 of a small red onion, thinly sliced
2 slices of sourdough bread
Salt and pepper to taste
Instructions:
- Mash garbanzo beans with a fork to desired consistency.
- In a mixing bowl, combine yogurt, mustard, lemon, walnuts, cranberries, celery, and dill. Stir in mashed garbanzo beans. Salt and pepper to taste. Set aside and keep cool.
- On medium heat, add oil to skillet. Add bread.
- Toast for 2 minutes per side. Remove from heat and add to plate.
- Build sandwiches by spreading 1/2 cup of chickpea salad to untoasted side of one piece of bread.
- Add lettuce, tomato, and red onion.
- Top with remaining toasted bread slice and cut in half.
CHEF TIPS
- For added protein on either sandwich, include sliced avocado.
- The extra chickpea salad can be sealed and refrigerated for up to 4 days.
- Skip the bread and roll-up in your favorite tortilla wrap.
To download these recipes: Summer Sandwich Recipes