Summer Sandwiches

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