Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

Campbell's Shrimp Salad Sandwiches with Avocado, Bacon & Watercress Recipe

These exquisite, company ready sandwiches take a bit more work than a PB & J, but one bite will prove that they're worth the extra effort.  Fresh flavors from chipotle pepper purée, lime and cilantro make them irresistible!

At a glance

Prep

25 min.

Total

1 hr. 5 min.

Serves

4

Cook: 10 min.

Chill: 30 min.

Made With

  • Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

    Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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What You'll Need

4 cups cold water
1 lemon, cut into quarters
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
1/2 pound fresh small shrimp, peeled and deveined
1 cup mayonnaise
1/2 ounce chipotle pepper puree (about 1 tablespoon)
1 tablespoon lime juice
1 stalk celery, finely chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup chopped cilantro
8 slices bacon, cooked
7 ounces sliced avocados (about 1 cup)
1 bunch watercress
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

How to Make It

  • 1

    Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer.  Add the shrimp and cook for 2 minutes or until the shrimp are cooked through.  Rinse the shrimp mixture with cold water and drain well in a colander.  Discard the lemon, peppercorns and coriander seeds.

  • 2

    Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl.  Add the shrimp and cilantro and stir to coat.  Cover and refrigerate for 30 minutes.

  • 3

    Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.

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  • Easy Substitution: Substitute low fat or canola mayonnaise for the mayonnaise.
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RID#26328