Shrimp Salad Sandwich

Name: Shrimp Salad Sandwich
Yield: 4 sandwiches
Cuisine: United States
Ingredients: Watercress and stuffed olives; Slices of hard-cooked egg; Watercress and stuffed olives; 8 large slices of white or dark bread; 8 large slices of white or dark bread; 1 teaspoon lemon juice; Tabasco; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 tablespoons mayonnaise; 2 cans(5 ounces each) water chestnuts, drained and chopped; 5 tablespoons Dijon or Düsseldorf mustard; 2 tablespoons chopped capers; ¼ cup chopped chives; 5 tablespoons Dijon or Düsseldorf mustard; 2 cups shelled and deveined cooked shrimp

Preparation info

4
sandwiches

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Some of the best sources for sandwich fillings are Italian grocery stores which offer such delicacies as thin-sliced prosciutto, hot pickled peppers, assorted salami, tuna fish in olive oil and a multitude of cheeses. These flavorful ingredients make superior hero sandwiches.

Ingredients

2 cups shelled and deveined cooked shrimp
¼ cup chopped chives
5

Americas
United States
Sandwich
Pescatarian
Spicy
New York

Method

Chop the shrimp coarsely and combine with the chives, mustard, capers, mayonnaise, water chestnuts, salt and pepper to taste and the lemon juice. Add more mayonnaise if necessary to make a spreadable mixture. Add Tabasco to taste and blend well.
Spread the filling over half of the bread slices and cover with remaining slices. Garnish the sandwiches wi