Open- faced Leftover Barbecue Shrimp Sandwich

After having more shrimp than I could eat last night, I came up with this dish for lunch.  It is every bit as tasty as the barbecued shrimp; maybe more so! This also would make a nice dinner appetizer.  I ate it with a knife and fork, but certainly you could just pick it up and put it in your mouth.  But make sure you've got a napkin handy! (The salad is optional, but makes for a more complete, healthy meal)

Ingredients
Leftover Easy Nola-style Barbecued Shrimp, peeled, with sauce
Semolina bread (or rustic wheat)--the important part is that it is an artisan loaf, with a nice crust.
Spinach or Mache, cleaned, and dressed lightly with olive oil, salt & pepper

Preparing the Sandwich
Preheat oven to 375.  Slice bread and put in a baking dish (with sides!).  Place shrimp flatly on top of the bread (I was able to do three shrimp per slice of bread).  Pour the remaining sauce over the shrimp and bread.  Bake until hot. 

Eating the Sandwich
Serve on a bed of lightly dressed spinach or mache.  Make sure to pour the oil left in the dish back onto the shrimp and toast. 

Pairing Suggestion:  Enjoy with the leftover wine (?!) that went with the barbecued shrimp...

The Best Tomato Sandwich

Admittedly I make my own bread for this scrumptious sandwich. But short of that a good, hearty artisanal bread (wheat or sourdough) will work. The key to this sandwhich is the simplicity and quality of the ingredients.

Ingredients

Two slices bread

One Heirloom local tomato--Brandywine and Black Krim are tasty options (those flown in from faraway places just won't cut it, sorry), thickly sliced.

Basil, torn

Sriracha mayonnaise (recipe follows)

Spinach

Optional: Fried oysters, bacon

Sriracha Never-Fail Mayonnaise

One egg yolk

One tablespoon of Dijon mustard (preferably Maille)

Pinch of salt

Olive oil (approximately one cup)
Sriracha Hot Sauce

Make sure all ingredients are at room temperature. Warm a bowl in hot water and dry. Place the bowl over warm water and add to it the egg yolk, mustard, and salt. Whisk to make sure that these items are at room temperature. Remove bowl from water and place on the counter. While continuously whisking slowly add olive oil. Make sure the oil is emulsifying with the yolk mixture. Continue to pour approximately 1 cup of oil. When finished mix in about a tablespoon of Sriracha--more if you can handle the kick.

Compose Your Sandwich

Spread a thick layer of mayo on your lightly toasted bread and assemble with the rest of the ingredients as you would a sandwich! It will drip a lot so watch out!

Enjoy!

Pairing Suggestions: This would be great with a light, fresh rose from southern France or with a light lager. Or a homemade glass of sparkling lemonade!