| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Snacks, Sandwiches |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Cooked tiny shrimp |
| 2 |
|
Red onions — coarsely |
|
|
Chopped |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Minced fresh oregano |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
| 6 |
|
Day-old French rolls |
|
|
(6-inch) |
| 3 |
|
Ripe tomatoes — thinly |
|
|
Sliced |
INSTRUCTIONS
1. In a small bowl combine shrimp, onions, 2 tablespoons of the olive oil,
lemon juice, oregano, and salt and pepper.
2. Slice rolls in half lengthwise. Moisten each half with a little of the
remaining olive oil. Arrange tomato slices on the bottom half. Spread
shrimp mixture over tomato slices and add top half of roll. Wrap each
sandwich tightly in foil. At serving time, slice each sandwich in half or
thirds.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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