Elegant Lemon Shrimp Open-Faced Sandwich on Rye

Ingredients

- 4 slices of rye bread
- 8 ounces shrimp, peeled and deveined
- 1 lemon, juiced
- 1/2 cup mayonnaise
- Salt, to taste
- Pepper, to taste
- 1 English cucumber, thinly sliced
- 2 hard boiled eggs, sliced
- Fresh dill, for garnish

Instructions

1. Prepare the Shrimp:
In a large skillet over medium heat, add the shrimp and freshly squeezed lemon juice. Cook for about 4 minutes, or until the shrimp are pink and opaque. Season with salt and pepper to your liking. Remove from heat and allow to cool.

2. Toast the Bread:
While the shrimp are cooling, toast the rye bread slices in a toaster or preheated skillet until they are golden brown and crisp — approximately 3 minutes.

3. Prepare the Toppings:
In a small bowl, mix the mayonnaise with a pinch of salt and pepper. Set aside. Thinly slice the cucumber and hard-boiled eggs.

4. Assemble the Sandwiches:
Spread a generous layer of the seasoned mayonnaise over each toasted slice of rye bread. Arrange cucumber slices evenly over the mayonnaise.

5. Add the Shrimp:
Place an equal portion of cooled lemon shrimp on top of the cucumber slices on each slice of bread.

6. Top with Eggs:
Add the sliced hard boiled eggs over the shrimp.

7. Garnish:
Finish each sandwich with a sprinkle of fresh dill for added flavor and visual appeal.

8. Serve:
Serve immediately as an open-faced sandwich, perfect for a light yet satisfying lunch.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT10M
10 minutes

- Total Time: PT25M
25 minutes

Type of Dish

Lunch

Keywords

shrimp sandwich, rye bread, cucumber sandwich, lemon shrimp, egg and shrimp sandwich, open-faced sandwich, dill garnish, seafood lunch, quick lunch, stove-top shrimp

Recipe Yield

Feeds 4 adults

Calories

Total: 960 calories

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