Shrimp Banh Mi-Style Sandwiches

2 large carrots, peeled and shredded

2 T. vinegar

2 t. sugar

1 t. salt

1-1/2 lb. extra-large frozen peeled cooked shrimp, thawed, tails removed (26-30 count per lb.)

1/3 c. sriracha mayonnaise*

4 Vietnamese baguette-style rolls or hoagie buns, lightly toasted and split

1 c. cilantro 

In a screw-top jar, combine carrots, vinegar, sugar, and salt. Shake to dissolve sugar and salt. Set aside, continuing to shake occasionally.

In a medium bowl combine shrimp and mayonnaise. Divide mixture between rolls. Drain carrots. Top sandwiches with carrots. Add more mayonnaise if desired. Sprinkle with cilantro.

*To make sriracha mayonnaise, in a small bowl whisk together 1/3 c. mayonnaise, 2 T. sriracha sauce, 1 t. lime juice or rice vinegar, and 1 t. honey.

Makes 4 sandwiches. 

Adapted from Better Homes & Gardens magazine, April 2024, p. 36.

Lemon Chicken with a Greek Accent

1 lemon
1/3 c. pitted Kalamata olives
3 boneless, skinless chicken breasts
1/2 c. garlic cloves
5-6 sprigs fresh thyme
1/2 c. extra-virgin olive oil
1/2 t. Greek seasoning
Aluminum foil

If making sandwiches:
4 sandwich buns (optional)
8 oz. hummus
1/4 c. feta cheese crumbles

Preheat oven to 375 degrees. Cut lemon into very thin slices. Slice olives.

Place chicken in a 2-qt. baking dish; add garlic cloves and thyme sprigs around chicken. Pour oil over chicken. Sprinkle with Greek seasoning. Arrange lemon slices on top of chicken and cover with foil. Bake 30-40 minutes. Let stand 5 minutes before slicing.

To make sandwiches: Split buns and spread hummus on bottom halves. Slice chicken and arrange over hummus. Place olives and roasted garlic cloves on top of chicken. Top with feta crumbles.

Note: Cooked lemon slices will be very tender. They can be served with the chicken or on the sandwiches.

Serves 4.

Adapted from Publix "Aprons" recipe.

Tuna Supreme

1 sourdough sandwich roll
Tuna in water
Chopped green onions
Lettuce
Thinly sliced cucumber
Black olives, sliced or in paste
Lemon Herb dressing or other Greek dressing

Split roll. Drain tuna well and chunk up on roll. Sprinkle with green onions. Top with lettuce, cucumber, olives, and dressing.

Serves 1.

My own creation.