Egg Salad Club Sandwiches Or Shrimp Salad Club Food

DEVILED EGG SALAD CLUB SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
• Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
• Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
• Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.

SHRIMP EGG SALAD

Steps:

• In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

SHRIMP CLUB SALAD

Steps:

• Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes. Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve. On a rimmed baking sheet, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.
• Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.

CLUB SANDWICH SALAD

Steps:

• In a small bowl, combine mayonnaise, ketchup, onion, salt and pepper. Cover and refrigerate. , Just before serving, toss lettuce, tomatoes, eggs, bacon and turkey in a large bowl. Add croutons if desired. Serve with dressing.

SHRIMP EGG SALAD

Steps:

• Mix all ingredients.
• Can be used as a sandwich spread, or as a topping for crackers.

SHRIMP EGG SALAD

Steps:

• Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

EGG SALAD CLUB SANDWICHES (OR SHRIMP SALAD CLUB)

Steps:

• Stir together 1/3 cup mayonnaise and next 7 ingredients.
• Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
• Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
• Alternative Shrimp Salad:.
• Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

HAM AND EGG SALAD CLUB SANDWICH

Steps:

• In a large bowl, mix together first 11 ingredients. Add mayonnaise.
• For each sandwich, arrange 3 bread slices in a row. Spread remaining mayonnaise over one side of each bread slice. Place lettuce, tomato slices and bacon strips over the first bread slice. On second bread slice, spoon a layer of ham and egg salad. Top with lettuce and tomato slices. Cover with the third bread slice, mayonnaise side down. Repeat with remaining three sandwiches.
• Secure the layers with four sandwich picks in a diamond-shaped pattern, and gently cut each sandwich into fourths with a serrated knife.