Great sandwiches don't happen by accident: You've got to balance softness and crunch, weigh toppings and main components, choose bread that will make each element shine, and construct them so that every bite gives the ultimate satisfaction. Oracle Santa Clara’s Executive Chef, Ben Laughter, shares 2 of his favorite seasonal sandwiches.
Shrimp and Bacon Club
Makes 1 sandwich
Ingredients
1/2 lb. large shrimp, deveined with tails off
2 slices sourdough bread, buttered on one side
2 leaves of bibb or butter lettuce
4 heirloom tomato slices
4 slices bacon
brown sugar
3 garlic cloves, minced
½ cup mayonnaise
3 tablespoon ketchup
2 teaspoon dijon mustard
1 ½ tablespoon red wine vinegar
2 tablespoon capers
1 ½ teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoon butter + spread
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Instructions
- Preheat oven to 350° F.
- Coat bacon slices with brown sugar on one side and lay in a baking sheet tray.
- Bake in preheated oven for about 8 minutes. Rotate tray and bake for an additional 8 minutes.
- In a mixing bowl, combine mayonnaise, ketchup, mustard, vinegar, capers, paprika, and cayenne together. Season with salt and pepper as needed. Keep cool.
- Season heirloom tomatoes with salt and pepper.
- On the stove, in a large pan at medium heat, toast buttered bread for 2 minutes per side or until golden brown. Set aside.
- Using the same pan, add butter, oil, and heat until butter melts. Add garlic and toast for about 30 seconds, stirring so that it doesn’t burn.
- Add shrimp and cook for 1 ½ minutes per side until pink. Set aside.
- Build your sandwich by spreading sauce evenly. Add lettuce and tomatoes evenly. Add bacon slices and shrimp.
- Apply the top slice of bread and cut in half.
Chickpea Salad with Heirloom Tomatoes
Makes 1 sandwich
Ingredients
7 oz. Greek yogurt
1 tablespoon dijon mustard
1 teaspoon lemon juice
1/3 cup walnuts, chopped
1/3 cup dried cranberries
1/3 cup celery, chopped
1 tablespoon dill, chopped
1 15.5 oz. can garbanzo beans, drained and mashed with a fork
1 tablespoon extra-virgin olive oil
2 leaves of bibb or butter lettuce
4 slices of heirloom tomatoes
1/4 of a small red onion, thinly sliced
2 slices of sourdough bread
Salt and pepper to taste
Instructions:
- Mash garbanzo beans with a fork to desired consistency.
- In a mixing bowl, combine yogurt, mustard, lemon, walnuts, cranberries, celery, and dill. Stir in mashed garbanzo beans. Salt and pepper to taste. Set aside and keep cool.
- On medium heat, add oil to skillet. Add bread.
- Toast for 2 minutes per side. Remove from heat and add to plate.
- Build sandwiches by spreading 1/2 cup of chickpea salad to untoasted side of one piece of bread.
- Add lettuce, tomato, and red onion.
- Top with remaining toasted bread slice and cut in half.
CHEF TIPS
- For added protein on either sandwich, include sliced avocado.
- The extra chickpea salad can be sealed and refrigerated for up to 4 days.
- Skip the bread and roll-up in your favorite tortilla wrap.
To download these recipes: Summer Sandwich Recipes