Ingredients
Scale
For the shrimp & smoked salmon salad:
- 2 – 3 Tablespoons finely chopped red onion
- 1 large stalk of celery, chopped into small pieces
- 15 – 20 medium pre-cooked shrimp, chopped
- 6 oz. smoked salmon
- 2 oz. Greek cream cheese (or Neufchatel)
- About 1 Tablespoon sun dried tomato pesto (recipe here – or use store bought)
- About 1/4 cup bacon ranch dressing (recipe here – or use store bought)
- 1 small stalk of tarragon leaves, chopped
- 1/2 cup chopped toasted pecans
For the sandwiches:
- Thinly sliced French bread
- Sliced white cheddar cheese
- Slices of fresh garden tomato
- Fresh basil leaves
Instructions
- In a medium mixing bowl, stir together the ingredients for the shrimp & smoked salmon salad until well mixed. Add more bacon ranch or pesto until you are pleased with the taste and texture of the salad.
- Toast the French bread slices, then spread each one with a generous amount of the shrimp & smoked salmon salad. Top with slices of cheese and bake in a toaster oven (or oven) at 425 for 5 – 10 minutes or until the cheese is nicely melted. Top with sliced tomato and fresh basil and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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