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Open-faced shrimp salad sandwich

Joy McCabe shares one of her favorite recipes.

KNOXVILLE, Tennessee — Open-faced Shrimp Salad Sandwich
Prepared by Joy McCabe


1 lb. cooked shrimp, shells and tails removed and roughly chopped
1 cup celery, chopped
1/3 cup sweet onion, finely chopped
1/2 cup mayonnaise
1 tsp. Cavender's All-Purpose Greek Seasoning
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
1/4 lb. Gruyere Cheese, sliced
4-6 slices of Italian bread, sliced about 1 inch thick


Combine shrimp, celery, onion, mayonnaise, Greek seasoning, lemon juice, and salt and pepper if needed in a bowl. Spoon shrimp salad on bread slices and top with slices of Gruyere cheese. Place sandwiches on a baking sheet. Cook in a preheated 350-degree oven for about 20 minutes or until the cheese has melted and the bread is slightly toasted around the edges. Serve while warm. This recipe makes 4-6 sandwiches.

Joy writes:

This is a favorite sandwich, for sure. The inspiration came from similar sandwiches I enjoyed in two different restaurants. I remember making it for the first time and serving it while sitting outside on a beautiful spring evening. I always associate this sandwich with dining alfresco, but of course, you can enJOY this delicious sandwich anytime of year inside or out.

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