shrimp sandwiches with guava butter.

ted's bakery on the north shore makes the yummiest shrimp sandwiches with guava butter dipping sauce. they aren't on the menu, likely because the orange grease that runs down your forearm when you pick one up marks them as a brazen health risk. greasy? maybe. delicious? definitely. this was mine (and chase's) attempt at recreating those sandwiches at home. six tablespoons of butter later, and i don't think we've even come close to what ted's must use. but these were yummmmmy. i just wish i knew how to make pumpkin haupia pie like ted's.

shrimp sandwiches with guava butter

(makes 2 sandwiches)

ingredients:

4 slices french bread or soft white bread

1 cup cooked shrimp, diced

6 tbs. butter (3 tbs. softened)

salt & pepper, to taste

3 tbs. guava jam

1 egg

1/4 cup milk

1. melt 2 tbs. butter in a small pan over medium-high heat. add the shrimp, salt, & pepper, and cook for minutes.

2. combine the 3 tbs. softened butter with guava jam and spread evenly (& generously) on 2 slices of bread. spoon the shrimp on top of the guava butter. don't put the other two slices of bread on top yet.

3. whisk the egg & milk together, and pour onto a plate. melt last tablespoon of butter on griddle over medium heat. dip the bottoms of the sandwich in the egg and throw them on the griddle. dip one side of the remaining 2 slices in the egg and place them on top of shrimp. cook both sides until browned, about 3 minutes.

brie & asparagus sandwiches.

a sandwich is only as good as its bread. and this homemade rosemary french bread was the perfect carrier for these simple fillings.

brie & asparagus sandwiches

(for 2)

ingredients:

4 stalks asparagus

2 tbs. olive oil

salt & pepper, to taste

4 slices french bread

1/4 cup brie

1. preheat the oven to 450 degrees. cut off the bottom of the asparagus stalks, place them on a baking sheet & drizzle with olive oil & salt & pepper. roast until tender, about 15 minutes (depending on the thickness of the stalks). cut the stalks in pieces to fit on your bread.

2. spread the brie evenly on two slices of bread and top with pieces of asparagus. throw on the griddle in a tbs. of olive oil over med-high, and cook until both sides are golden brown.