Open Faced Shrimp Salad Sandwich

The inspiration for this sandwich came from a similar sandwich I had in two different restaurants. The first time I made it at home I remember we had dinner outside on a beautiful spring evening, and everyone loved it. I always associate this sandwich with dining alfresco. Of course you can enjoy this recipe inside too any time of year.

  • 1 lb. cooked shrimp, shelled and roughly chopped
  • 1 cup celery, chopped
  • 1/3 cup sweet onion, finely chopped
  • ½ cup mayonnaise
  • 1 tsp. Cavender’s All-Purpose Greek Seasoning
  • 1/8 tsp. salt
  • ½ tsp. pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 tsp. lemon zest
  • ½ lb. Gruyere Cheese, sliced
  • 4-6 slices of bread, each slice about ¾” thick (sourdough is a good bread choice for this sandwich)

Combine shrimp, celery, onion, mayonnaise, Greek seasoning, salt, pepper, lemon juice, and lemon zest in a bowl. Spoon shrimp salad on bread slices and top with slices of Gruyere cheese. Place sandwiches on a baking sheet. Cook in a preheated 350 degree oven for about 20 minutes or until the cheese is melted and bread is toasted. Serve while warm. This recipe makes 4-6 sandwiches.