It’s glamorous, and delicious; Grilled Shrimp Salad Sandwiches with Fontina and Watercress is nutritious. Grilled shrimp makes a glorious sandwich for lunch or dinner. Just a grand meal.
Grilled Shrimp Salad Sandwiches with Fontina and Watercress

Grilled Shrimp Salad Sandwiches with Fontina and Watercress
Recipe type: Sandwiches, Luncheon
Serves: 4
  • 2 quarts water
  • 1 box (approximately 5 ounces) shrimp boil
  • 1 pound white shrimp
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon mixed minced fresh herbs, such as tarragon, basil, chervil, sage or thyme
  • lemon juice to taste
  • salt to taste
  • cayenne pepper to taste
  • 1 loaf country bread
  • olive oil as needed
  • 1/2 pound Fontina cheese, sliced thinly
  • 1 tomato, sliced thinly
  • 1 bunch watercress, washed, picked
  1. Bring water to a simmer; add shrimp boil then shrimp; cook until just done. Plunge into ice bath. Peel, vein, and chop shrimp. Transfer to mixing bowl.
  2. Add mayonnaise, mustard, herbs and lemon juice; mix well. Adjust seasoning with salt and cayenne pepper.
  3. Slice bread into 8 (1/4-inch) slices. Brush one side with olive oil; season lightly with salt. Place slices, olive oil-side down, on sheet tray. Top each with a slice of cheese. Add a sliced tomato to four. On the other four, portion out salad.
  4. Season watercress with olive oil and lemon juice; set aside.
  5. Grill bread, oil side down, over a medium flame until cheese melts (alternatively, toast in a convection oven). Place watercress on shrimp, then cover with remaining tomato and cheese.


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