I am going to let you in on a little secret… I love sandwiches. I do, I love them. If I didn’t have friends and never went out or had any kind of social life, I would happily live on them for the rest of my life. Sandwiches and NCIS. Although what I am going to do without Tony DiNozzo is yet to be seen!
The wonderful thing about the great sandwich is its many different and exciting guises. I find it so odd when a person can randomly throw out “I don’t like sandwiches!” How can they know? Have they tried every sandwich in the world? Or is it just the idea of a filling between two slices of bread?
When I was young I loved butter and banana sandwiches on white bread. Very simply two slices of preferably Warburton’s thick white, slathered with butter and covered in sliced bananas and then cut into quarters. They just tasted better that way I thought.
My brother liked his butter and sugar sandwiches. Pretty much the same except where there should be banana there is now sugar. Not my personal cup of tea but he liked them.
These days I like the more normal everyday sandwiches like egg salad, cheese and ham or tuna salad and almost always on whole wheat bread and never with butter. I dropped the English thing of always putting butter on bread for sandwich making many years ago. Now I just use mayonnaise – I honestly don’t know what is worse.
Every now and again I will find a sandwich that is worthy of an evening meal and one that I am not embarrassed to share as a Blog article. This particular sandwich is so fabulously tasty and full of interesting flavors of cilantro, lime and avocado, and textures of red onion and shrimp, it makes it very hard to resist.
- ½ cup finely chopped red onion
- 1 ½ cups tomatoes, chopped – I used cherry tomatoes
- 1 ripe avocado, pleased and diced small
- 1tablespoon of fresh lime juice
- 2 tablespoons of seafood cocktail sauce
- ½ cup cilantro – finely chopped
- Whole Wheat Bread
- I adapted the ingredient amount to much lower for one very large sandwich.
- In a mixing bowl combine shrimp, onions, tomatoes, avocado, lime juice, cocktail sauce and cilantro and mix thoroughly. Cover and refrigerate for up to 2-3 hours.
- Lightly season with salt and load onto bread. Garnish with cilantro and serve with wine. This was my evening meal after all!