|
|
|
Catalina Combo Sandwich
Yield: 24 servings (1 sandwich)
|
| 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.
|
|
