Cilantro lime shrimp sandwich with avocado, cucumber and bell pepper

Know your limits… and defy them

Sometimes enough is plenty.. and then there are those days when even plenty is not quite enough. Anders has a tendency towards sandwich superfluity and I often have to protest when I see the layers that one small slice of bread is expected to support. I mean, even after visiting sandwich shops in Denmark and witnessing the architectural marvel that is the smorrebrod, I still think there is a limit. I almost want to offer defense for the poor bread. This was one of those days when I let him win and… we were both happier for it.

Cucumber and avocado toasted cilantro lemon shrimp sandwich

Sandwich Recipe

1 slice of rustic multi-grain bread
4-5 slices of hothouse cucumber
1/2 of one small Haas avocado
1 tbs of mayonnaise
8 cilantro lime shrimp
1 slice of red bell pepper
1 green onion

Toast the slice of bread lightly. Slice the cucumber and the avocado as shown on the pictures. Cut the green onion into small pieces.

Add the cucumber slices on the toast, then the avocado on top. Spread the mayonnaise on top of the avocado. This will make it easier to make the shrimp adhere to the sandwich. Add the shrimp, and top it with the slice of bell pepper. Inside the pepper, fill it with the cut green onion.

As the photos will suggest, do not attempt to eat this sandwich without a knife and fork!