Complete Archive >


California Panini
This sandwich would also taste good with lump crabmeat or, for a vegetarian version, thinly sliced baked tofu.

Total time: 15 minutes
Hands-on time: 10 minutes

Average User Rating:
Based on (0) reviews
Ingredients:
2 slices whole-grain sandwich bread
2 teaspoons Dijon mustard
2 teaspoons mayonnaise
4 medium cooked, shelled shrimp, halved horizontally
1/4 Hass avocado, thinly sliced
Pinch of salt
Grind of pepper
Lime wedge
1 slice beefsteak tomato
1. Preheat a sandwich press or grill.
2. Spread one side of each slice of bread with 1 teaspoon mustard and 1 teaspoon mayonnaise.
3. Place 1 slice of bread mustard-side down on a work surface. Top with the shrimp and then the avocado slices. Sprinkle with the salt and pepper and a generous squeeze of lime juice. Top with the tomato slice.
4. Top the sandwich with the second slice of bread, mustard-side up, and press-grill until the bread is browned and the sandwich is hot, 1 to 2 minutes.

Makes 1 sandwich
Each sandwich has: 371 calories, 18 g fat (2.6 g saturated), 14 g protein, 42 g carbohydrates (9.4 g fiber), 40 mg cholesterol, 818 mg sodium. Good source of: thiamin, riboflavin, niacin, vitamin B6, folate, selenium.
You need to sign in to your account or sign up before you can rate the recipe and add a comment.


Drag your mouse over the number of stars you want to select.


Comments:Feel free to share a photo or a favorite website by including a link with your comments.


Photos:
* All images uploaded must be in .gif, .jpg, or .png format, and not larger then 2MB. Images should be family-friendly, non-commercial, and non-copyrighted.
 
DIY
If it Ain't Broke...
Hear what it sounds like to use these tools. >