Bbq Shrimp Blt Sandwich Food

SHRIMP BLT

Steps:

• Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
• Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
• Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.

SHRIMP SALAD BLTS WITH HOMEMADE TARRAGON MAYONNAISE

Steps:

• For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold.
• For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.)
• Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately.

SHRIMP BLT

Steps:

• 1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
• 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
• 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
• 4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
• Make Ahead The shrimp salad can be refrigerated for up to 2 days.

THE WORLD'S BEST B L T SANDWICH

Steps:

• First make the house dressing, by combining all ingredients in a blender except for the olive oil.
• With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
• Under a broiler or on a griddle, lightly toast the inside of the baguette.
• Combine the mayonnaise and pesto.
• Spread the pesto mayonnaise all over the inside of both halves of the baguette.
• Lay the bacon along the length of the bottom half of the bread.
• Lay the tomato slices on top of the bacon and drizzle with the house dressing.
• Fill the remaining cavity with the lettuce leaves.
• Close the sandwich tightly.
• Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
• You may need toothpicks to keep the sandwiches together.

HEALTHY AND TASTY BLT SANDWICH

Steps:

• While bacon is frying, toast bread and slice tomato.
• Spread mayo on bread, top with lettuce, tomato and bacon strips.
• Enjoy while it's still warm.

CLASSIC BLT SANDWICH

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!