Summer Sandwiches
Shrimp Finger Roll Sandwiches
Prep Time: 30 Min | Cook Time: 0 Min | Servings: 2
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Prep Time
30 Min
Cook Time
0 Min
Servings
2
Cooked shrimp, mayo, corn, diced green chilies, roasted red pepper and seasoning are spread onto soft slider buns with lettuce and Sargento Pepper Jack Cheese Slices.
Ingredients
- 1/2 cup Mayonnaise
- 1 tbsp Lemon juice
- 1/2 tsp Ground cumin
- 1/2 tsp Kosher salt
- 1/4 tsp Cayenne pepper, if desired
- 1/2 cup Fire-roasted corn, thawed
- 1/4 cup Diced green chilies
- 1/4 cup Roasted red pepper, chopped
- 1/4 cup Green onion, chopped
- 1 lb Small cooked shrimp – 51/60 - thawed
- 2 cups Butter lettuce, washed
- 8 slices Sargento® Sliced Pepper jack Cheese, cut in half
- 8 Slider buns, sliced
Directions
- In a medium bowl mix mayonnaise, lemon juice, cumin, salt and cayenne pepper (if desired). Add shrimp, corn, green chilies, roasted red pepper and green onion and mix to combine thoroughly. Cover and chill for one hour to allow flavors to marry.
- To assemble sandwiches, lay buns out and place a layer of lettuce on the bottom bun. Top with two half slices of Sargento® Pepper Jack Cheese, then spoon approximately 3 tablespoons of shrimp mixture on top. Add two slices of cheese on top of shrimp mixture. Place top bun on sandwich and serve.
