Tender sweet shrimp, crunchy cool cucumber, and garden fresh dill give this sandwich the flavor of summer. This delicious roll is easy to make in just a few minutes. Offer this at your next backyard party or game day gathering for something completely different, your guests will love it.

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Shrimp Salad Roll

Tender sweet shrimp, crunchy cool cucumber, and garden fresh dill give this sandwich the flavor of summer.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 1 pound salad shrimp rinsed and dried
• 1 cucumber peeled, seeded, and diced
• 3 scallions finely sliced
• 3 tablespoons red pepper finely diced
• 3 tablespoons dill chopped
• 2 tablespoons mayonnaise
• salt and pepper to taste
• 1 baguette or french loaf
• iceberg lettuce finely shredded
• 1 tablespoon green goddess dressing

Instructions

• Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl.
• Add cucumber, onion, red pepper and dill. Toss to mix.
• Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like).
• Thinly slice or shred the lettuce and toss with the green goddess dressing.
• Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll).
• Place some of the lettuce in the roll followed by the shrimp salad and serve.

Notes

Makes 4 - 6″ sandwiches

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor. This twist on the classic grilled cheese is sure to please the veggie lover in your home.

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Grilled Beet and Goat Cheese Sandwich

Mild goat cheese melts together perfectly with the tender sweet flavor of roasted beets, while arugula offers a hint of tang, making this sandwich come alive with flavor.

Course Main Course

Cuisine American, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• 2-3 medium-sized beets
• goat cheese
• arugula
• Texas toast Or bread of your choice
• butter

Instructions

• Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
• Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
• Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
• Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

Notes

Canned beets could certainly be used if fresh ones are not available, however I would sauté them lightly before adding to the sandwich.

The other night I was in the mood for something a bit different for dinner. How about a burger? Now for many of you the sound of a burger probably sounds fairly routine, but at our house we don’t have them very often, so it is a treat when we do. As I was contemplating the evening meal, I started wondering what I could do to make tonight’s dinner even more delicious.

The first thing that came to mind was to shape the patties differently. How about a square burger? I could not recall ever personally making one before, then me being me, I started wondering if they would taste different being a different shape. Like how better a peanut butter and jelly sandwich tastes better when you fold it instead of cut it. I had the beginnings of my plan. But placing a square burger on a round bun, didn’t seem right. Then it hit me. Texas toast, when was the last time I had used that? The plan was coming together nicely. A quick search in the fridge yielded me some Queso Fresco cheese, perfect. Glancing at the large wooden bowl of onions on the counter I saw red, red onions that is. Now I had my plan.

But how was I going to make this square burger patty? As I started trying to free form the shape, I was not pleased with my results. Then I remembered a shallow square storage container that I had in the drawer. I slipped the container into a lightweight plastic bread bag, and used it as a form (great trick, the bag keeps the hamburger from sticking to the container. The patty falls right out when you flip it over). I had my patties. I seasoned them by brushing a little Worcestershire sauce on both sides followed by my house grilling salt (equal parts of salt, pepper, garlic powder, and onion powder). With the burger situation under control it was smooth sailing from here.

I thinly sliced a large red onion, and discovered that I had a half a white one in the fridge as well, so I slice it and added it to the pile. Onion medley. I sautéed the onions is a little bit of olive oil and added a few dried herbs, some rosemary, tarragon, and basil. Wonderful aromas began to emerge, this was going to be good.

Time to grill. I cooked my burgers to a medium rare turning only once (I have witnessed lots of people flip burgers many times back and forth and smashing them against the grill with the spatula. The Horror!). I grilled my Texas toast as the burgers were cooking (better use of time than squeezing all of the flavor out of the meat). As the burgers were just finishing, I cut the heat to the grill, topped them with the cheese, and closed the lid for about 2 minutes (the residual heat from the grill will sufficiently melt the cheese without making it “run away”). Time to assemble.

I put down the first slice of Texas toast and smeared it with some mayonnaise, followed by a hand full of baby arugula. Then came my square burger with the melted (but still present) Queso Fresco, topped with a generous portion of the sautéed herbed onions, and capped off with the another slice of toast dressed with barbecue sauce. What an amazing  explosion of complementary flavors. This one will definitely be repeated.

August is National Sandwich month. What a great food group, and easy to take with you where ever you go. I will be honoring our portable friend this month, by trying to find some new and different ones to share. If you have a favorite please let me know, I can use some fresh new ideas. But in the meantime……..Subs up!