Ingredients
- • 16 Shrimp cooked, deveined & peeled
- • 2 c Extra-sharp or Vermont white cheese grated
- • 1 ts Tabasco Sauce
- • 1 tb Ranch Dressing
- • 2 tb Bacon crumbled into bits
- • Mayonnaise to taste
- • 1 tb French's yellow mustard
- • 6 Pumpernickel bread slices
- • 4 Tomato slices
- • Salt & pepper to taste
Instructions
- Mix Tabasco sauce & Ranch Dressing into mayonnaise.
- Spread on each piece of bread. Spread on both sides on 1 piece as this will be your middle layer.
- Chop shrimp into 1/4" pieces. Mix this & the bacon with the cheddar cheese.
- Spread this mixture on 1 piece of bread. Cover with the middle layer of bread, then place the tomato slices on the middle layer, sprinkle with salt & pepper as desired.
- Grill in a toaster oven until bread is toasted & serve.
- Makes 2 sandwiches
- ORIGIN: Dr. Donald Houston, Tampa-FL-USA, circa 1992
