Sandwiches with Ham, Shrimp and Vegetables
Ingredients
- Ingredients
- 250 grams Pumpkin (such as Muscat, Hokkaido)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tomatoes
- ½ Lettuce
- 4 Radish
- 120 grams Mayonnaise
- 2 Tbsps Lime juice
- 1 Tbsp freshly chopped Dill
- 1 Tbsp Worcestershire sauce
- 1 handful Sprout (to taste)
- 8 sm slices Multigrain bread
- 150 grams Camembert
- 4 slices Toast
- 4 slices Smoked salmon
- 16 Cocktail shrimp
- 1 organic Lime (zested)
- 4 Wheat buns
- 8 slices Serrano ham
Preparation steps
Cut pumpkin into narrow slices. Arrange on a lined with parchment paper baking sheet and season with salt and pepper. Drizzle with oil and roast in preheated oven at 180°C (approximately 350°F) for about 30 minutes, turning occasionally.
Rinse and dry tomatoes, cut out stalks and cut into slices. Rinse and spin dry lettuce, tear into smaller pieces. Rinse and dry radishes, slice. Whisk mayonnaise with half of lime juice and dill and season with salt and pepper. Whisk remaining mayonnaise with Worcestershire sauce, season with pepper. Rinse sprouts and drain well.
Place multigrain bread slices briefly on a hot grill, remove and cool slightly. Drizzle with a little olive oil. Layer half of slices with pumpkin slices, sliced Camembert, tomato, lettuce and sprouts and top with remaining bread slices.
Cut slices of toast diagonally and spread with lime mayonnaise. Layer half of slices with smoked salmon, prawns and some salad. Garnish with lime zest and top with remaining toast slices.
Cut bread rolls horizontally and spread with Worcestershire mayonnaise. Layer ham and radishes, replace top halves of rolls.
If desired, stack pumpkin sandwich with shrimp sandwich and ham sandwich and serve.
