It's made open-faced which simply means there is only once slice of bread at the bottom; perfect for use with a knife and fork. I coated the shrimp in a "buffalo" style sauce which is really just a mixture of 2 ingredients. I did so because I didn't want the shrimp to overpower the rest of the elements.
½ lb shrimp, peeled & deveined
1 half of your favorite, thick bread (I used Ciabatta)
4 slices green tomato
2 tbsp butter, melted
2 tbsp hot sauce
flour for dredging
½ cup breadcrumbs (I used crushed croutons)
½ cup arugula
½ cup watercress
For the dressing:
½ tsp parsley, chopped
1 ½ tbsp mayonnaise
1 ½ tbsp sour cream
1 tsp lemon juice to taste
2 tsp Parmesan cheese
½ tsp garlic, minced
1/8 tsp dried oregano
salt & pepper to taste
- Prepare dressing for greens by combining all dressing ingredients.
- Prepare both breading areas (one for shrimp, the other for tomatoes) with flour, breadcrumbs, and egg.
- Season both sides of tomato slices with salt and pepper. Coat both sides of the slices with flour first, egg second, and finally, breadcrumbs. Cook in a pan until browned on both sides.
- Coat shrimp in flour first, egg second, and then more flour. Cook in a pan until shrimp are golden brown on both sides.
- Mix melted butter with hot sauce until smooth. Pour this mixture over the cooked shrimp and toss together to combine.
- Trim greens if necessary, removing any large stems. Toss greens in dressing until fully coated.
- Assemble sandwich by placing greens on top of bread, then top with shrimp.
- Prep Time: 25 minutes
- Cook Time: 5 minutes