Triple-Decker Seafood Clubhouse On Sourdough Bread
From Chef Dan’s days in San Francisco & Monterrey Bay
Ingredients
Three slices of sourdough bread (toasted)
Three slices of tomatoes
2 pieces of romaine lettuce or iceberg lettuce
1 cup cooked bay shrimp
½ avocado, sliced (optional)
a slice of cooked bacon (optional)
1 stalk of celery (diced)
1 teaspoon lemon juice
½ cup mayonnaise
Method
In a small mixing bowl, blend the cooked bay shrimp, diced celery, lemon juice, mayonnaise and salt & pepper.
Toast your sourdough bread slices and lightly spread mayonnaise on all three.
Place the lettuce and tomato slices on two of the bread slices.
Spread some of the seafood salad on the two slices of bread that have lettuce and tomato.
Optional: Put the avocado slices on top of the seafood salad.
Carefully put one covered piece on top of the other, and put the last slice on top to finish the sandwich. Place one toothpick in each corner and cut your sandwich into fours.
Optional: Make it an SBLT by using bacon on one piece of toast that has lettuce and tomato instead of the seafood salad.
Make sure you have a fork and plenty of napkins handy!
