Rating: 5 stars
2 Ratings
  • 5 star values: 2
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These open-faced sandwiches are topped with tons of tasty ingredients: shrimp, avocado, bacon, and mayonnaise. For a sturdy sandwich base, use a thicker cut of bread.

Pam Lolley
Recipe by Southern Living August 2015

Gallery

Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a medium skillet over medium heat 12 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Cut bacon into 1-inch pieces.

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  • Cook shrimp and 1/2 tsp. salt in hot drippings over medium-high heat 2 minutes on each side or until bright pink. Remove from heat, and stir in pepper and 2 Tbsp. lemon juice.

  • Toss together arugula, tomatoes, corn kernels, onion slices, olive oil, bacon, and remaining lemon juice.

  • Rub 1 side of each bread slice lightly with garlic. Spread about 1/2 Tbsp. mayonnaise on each bread slice; top with avocado slices and shrimp mixture. Sprinkle with chopped dill, and serve with arugula mixture.

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