Scandinavian open-face bay shrimp sandwich

Yield: 1 servings

Measure Ingredient
½ cup Mayonnaise
½ cup Chopped fresh dill
4 teaspoons Dijon mustard
2 teaspoons Fresh lemon juice
4 Egg or pumpernickel bread slices; toasted
1 pounds Cooked bay shrimp; drained, patted dry
4 Butter lettuce leaves
½ English hothouse cucumber; thinly sliced
4 Tomato wedges
4 Thin lemon slices
4 Fresh dill sprigs

Combine first 4 ingredients in medium bowl. Season with salt and pepper.

Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere.

Arrange 6 cucumber slices atop lettuce on each slice.

Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

Serves 4.

Bon Appetit August 1993

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Converted by MM_Buster v2.0l.

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