AllenOK
Executive Chef
I used to do a function up in Michigan once a year, where a bunch of the Ladies from the country club got together for some shin-dig. It was all Tea sandwiches, fruit, and cheese platters.
I did a shrimp salad sandwich. That was actually rather popular there, as I would get orders in every now and then for a shrimp salad plate with fruit. Just steam the shrimp, cool, chop, and mix with a little mayo, chopped onion, salt, pepper, and dill.
If you have a Foreman Grill or Panini machine, you could do Cuban Sandwiches, and just toothpick the thing every couple of inches, and cut in between the toothpicks. You can make that with sub rolls, or a baugette cut into small lenghts. If you have a BIG Foreman grill, definitely go with the baugette, and just prep like a third of the thing at a time.
I did a shrimp salad sandwich. That was actually rather popular there, as I would get orders in every now and then for a shrimp salad plate with fruit. Just steam the shrimp, cool, chop, and mix with a little mayo, chopped onion, salt, pepper, and dill.
If you have a Foreman Grill or Panini machine, you could do Cuban Sandwiches, and just toothpick the thing every couple of inches, and cut in between the toothpicks. You can make that with sub rolls, or a baugette cut into small lenghts. If you have a BIG Foreman grill, definitely go with the baugette, and just prep like a third of the thing at a time.