ARCTIC SHRIMP AND CUCUMBER SANDWICH

Once in a while my childhood friends and I would ride our bikes into the center of town to go shopping. After shopping we would stop for a midday snack at a store restaurant that served exquisite shrimp sandwiches. We would choose from rows of small sandwiches displayed behind a little glass window, lifting the window to make our selection and put it on our tray. Served on fine china, the sandwich was cut into bite-size pieces with a knife and fork.

Here, the classic sandwich is spiced up using the adobo sauce from canned chipotle peppers. To make the original sandwich, replace the adobo sauce with 1 tablespoon lemon juice.

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ARCTIC SHRIMP AND CUCUMBER SANDWICH

Prep Time20 mins

Cook Time10 mins

Servings: 4 people

Ingredients

• 8 tablespoons mayonnaise
• 1 tablespoon adobo sauce from canned chipotle peppers
• 4 slices white bread
• 4 leaves butter lettuce
• 4 hardboiled eggs, sliced thin
• 1 pound cooked arctic shrimp (2 cups)
• 1/2 cucumber, sliced thin preferably European seedless
• 1 whole lemon with peel, sliced thin
• Dill sprigs for garnish 

Instructions

• In a small bowl, combine mayonnaise and adobo sauce.
• Spread half the mayonnaise on bread slices and top with lettuce and hard-boiled eggs.
• Spoon remaining mayonnaise over eggs and evenly divide the shrimp.
• Garnish with cucumber, lemon and dill.
• To serve as a sandwich, serve one open-faced sandwich per person. To serve as an appetizer, remove the crust and cut each slice of bread twice diagonally to create four triangles per slice of bread. 

From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.