Sandwichs aux crevettes et cheddar fondu
avec rondelles de pommes de terre et mayo acidulé
Plongez dans le bonheur du fromage avec nos sandwichs fondants aux crevettes et au cheddar! Savourez les croustillants rondelles de pommes de terre rôties en accompagnement et la salade de chou marinée. Cette combinaison enjouée de saveurs et de textures ne manquera pas de faire danser vos papilles!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
2 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites)
2 pièce(s)
Pain à sandwich
(Contient Orge, Blé)
¼ tasse(s)
Cheddar, râpé
(Contient Lait)
90 ml
Cornichon à l'aneth, en tranches
1 pièce(s)
Tomate
350 g
Pomme de terre rouge
2 cs
Mayo épicée
(Contient Moutarde, Oeuf Peut contenir Sulfites, Blé, Crustacés, Poisson, Lait, Sésame, Soya)
170 g
Mélange pour salade de chou
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Zesty Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt, pepper and remaining Zesty Garlic Spice Blend.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
- Meanwhile, add pickle brine to a medium bowl. Finely chop pickles.
- Cut tomatoes into 1/4-inch slices.
- Add spicy mayo, pickles and coleslaw cabbage mix to the medium bowl with the pickle brine. Season with salt and pepper, then stir to combine.
- Halve sandwich buns. Add sandwich buns to an unlined baking sheet, cut-side up.
- Top bottom buns with shrimp, then sprinkle with cheese.
- Transfer melts to the top of the oven.
- Bake until cheese is golden-brown and melty, 3-4 min.
- Top shrimp with some slaw and tomato slices. Close with top bun.
- Divide shrimp melts and potato coins between plates. Serve remaining coleslaw on the side.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season the same way as the recipe instructs you to season the tilapia. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Continue with rest of recipe as written.