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Author Notes: This is a sandwich that was offered at a sandwich shop called The Sentinel, in San Francisco. The pepperoncini gives it a tang and lightens the mayo flavor. The dill is not overpowering and the celery adds a nice crunch and supporting flavor. Comes together in a snap. Serve as is or in a sandwich. Croissant, Dutch crunch, or any sturdy bread will work for the sandwich. —HalfPint
- 1 pound cooked shelled shrimp, like small salad shrimp
- 2/3 cup coarse chopped celery
- 1/2 cup chopped pepperoncini
- 1/4 cup finely chopped fresh dill
- 1/4 cup mayonnaise
- salt, pepper
- Mix all ingredients together. Add 1/4 tsp black pepper. Taste and add more salt, and/or black pepper, if need. Chill at least 1 hour
- Serve as a salad or in a sturdy roll.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Fresh Herbs
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.