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Catalina Combo Sandwich Yield: 24 servings (1 sandwich)
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Peeled, hard-cooked eggs, chopped | 5 lb. 4 oz.* | 48 Large | ||||
| Cooked salad shrimp | 2 lb. 8 oz. | - | ||||
| Celery, finely chopped | 1 lb. | 4 cups | ||||
| Chopped pimento or roasted red peppers | 6 oz. | 3/4 cup | ||||
| Reduced-fat mayonnaise | 1 lb. 8 oz. | 3 cups | ||||
| Plain nonfat yogurt | 1 lb. | 2 cups | ||||
| Lemon juice | - | 2 Tbsp. | ||||
| Chopped fresh cilantro or dill weed | - | 2/3 cup | ||||
| Capers | - | 1/2 cup | ||||
| Salt | - | 2 tsp. | ||||
| White pepper | - | 1 tsp. | ||||
| Focaccia or flat bread | 3- to 4-oz. each | 24 | ||||
| Alfalfa sprouts | 12 oz. | - | ||||
| Avocado wedges | - | As needed |
- DIRECTIONS
- » In large bowl, combine eggs, shrimp, celery, and pimento.
- » In separate bowl, blend mayonnaise, yogurt, lemon juice, cilantro, capers, salt, and pepper. Stir into egg mixture. Cover and refrigerate salad until serving.
- » To serve, portion 1/2 oz. of alfalfa sprouts and 1 cup egg salad atop each bread portion. Garnish with avocado, if desired.
*If using peeled, hard-cooked egg product.