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Simply lovely sandwich

The Baltimore Sun

If you can find a brioche loaf for this simple sandwich, all the better, but it's dreamy on plain white toast, too. And it's so fast, it will make you feel spoiled.

In fact, it's the kind of white-toast sandwich that ladies-who-lunch might order at the lunch counter at an upscale department store if ladies-who-lunch still ate white-toast sandwiches at upscale department store lunch counters in the year 2008. Maybe they do. If so, here's to the ladies-who-lunch.

shrimp sandwiches with chile mayonnaise

(makes 4 sandwiches)

1 cup mayonnaise

2 tablespoons minced red onion

1 tablespoon lemon or lime juice

2 teaspoons bottled red chile sauce (such as sriracha) or to taste

8 slices white bread or brioche, toasted

1 pound large cooked, cleaned shrimp, sliced lengthwise

1 small bunch arugula

1 large ripe avocado, sliced

Whisk together the mayonnaise, red onion, lemon juice and chile sauce in a small bowl.

Spread half of the toast slices with 1 tablespoon chile mayonnaise each, or to taste; layer with shrimp, arugula leaves, then avocado. (There will be mayonnaise left over for another use.) Top with remaining slices of toast; press lightly with palm of hand. Slice on diagonal.

Per serving: : 414 calories, 21 grams fat, 3 grams saturated fat, 173 milligrams cholesterol, 32 grams carbohydrate, 24 grams protein, 628 milligrams sodium, 6 grams fiber

Analysis provided by the Chicago Tribune.

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