Seafood Club Sandwich
Elevate your sandwich game with this indulgent Seafood Club Sandwich, a luxurious twist on a classic favorite. Layered with tender shrimp, succulent crab meat, creamy avocado, crisp romaine lettuce, and juicy tomato slices, this triple-decker delight is a seafood lover’s dream. A tangy dressing made with mayonnaise, Dijon mustard, and fresh lemon juice perfectly complements the rich flavors, while crispy bacon (optional) adds a smoky crunch. Toasted and buttered bread serves as the perfect foundation for this towering creation. Ready in just 20 minutes, this sandwich is ideal for a quick yet gourmet lunch or dinner. Serve with chips, fries, or a fresh side salad for a restaurant-quality meal at home. Perfect for those searching for a "seafood sandwich recipe" or "easy seafood lunch ideas."
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Recipe Information
Ingredients
- 200 grams Cooked shrimp
- 200 grams Cooked crab meat
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Sliced bread (white, whole wheat, or sourdough)
- 2 tablespoons Butter
- 3 leaves Romaine lettuce leaves
- 1 large Tomato
- 1 medium Avocado
- 4 slices Crisp-cooked bacon (optional)
Instructions
In a mixing bowl, combine cooked shrimp, crab meat, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well to create a seafood salad.
Toast the slices of bread until golden brown. Lightly butter one side of each slice while still warm.
Slice the tomato into thin rounds and set aside. Scoop out and slice the avocado into even slices.
Lay a slice of toasted bread on a clean working surface, buttered side facing up.
Place a couple of romaine lettuce leaves on top of the bread, followed by an even layer of the seafood salad.
Add a few tomato slices and avocado slices evenly on top. Optionally layer 2 slices of crisp-cooked bacon for added texture and flavor.
Top with the second slice of bread, buttered side up, and repeat the layers: lettuce, seafood salad, tomato slices, and avocado slices.
Finish with the third slice of bread, buttered side down, to complete the sandwich stack.
Use a sharp knife to cut the sandwich into halves or quarters. Secure each section with a toothpick for stability if needed.
Serve immediately with your choice of chips, fries, or a side salad.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 6998 mg | 304% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.5 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 654 mg | 50% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2237 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
