The lunch sandwich doesn’t need to be just meat and American cheese; in fact, we hope it’s anything but that. The new-age sandwich is instead packed with fresh vegetables, herbs, and lean healthy protein. In this seasonal spring recipe, we’ve created a sandwich made with a shrimp and vegetable spread; think tuna salad sandwich, but way better.
To make this sandwich not only healthy but also sustainable, use US-caught wild shrimp, which look like tiny pink cocktail shrimp. These are a much more sustainable choice than imported shrimp, which are tangled up in terrible issues of habitat destruction and overfishing. Instead, US-caught tiny shrimp are sustainably-caught and well-managed. Plus, they’re sweeter and juicier than the imported stuff. Win, win.
Makes 4 sandwiches.
- 1 cup cooked wild US shrimp
- ½ cup plain yogurt
- 1 cup finely chopped mixed garden vegetables (try carrot, radish, and scallion)
- 2 tablespoons Dijon mustard
- Sea salt and black pepper, to taste
- 1 cup sprouts or microgreens
- 8 slices black or whole grain bread
- Combine shrimp, yogurt, vegetables, and mustard in a food processor; puree until smooth. Season to taste with salt and pepper.
- Spread mixture evenly onto 4 slices bread; top with sprouts and remaining slices bread. Cut in half on the diagonal and serve.