Most people think that a sandwich is something they should only eat on-the-run. However, since entertaining has become more casual, the sandwich is an easy, fun, and enticing meal for your next party or get-together. It’s not just for picnics and sack lunches anymore. Nancy Soriano, editor of “Country Living” magazine, has a recipe to create the perfect lobster BLT. Check it out below.
LOBSTER SALAD BLT Nancy Soriano
Makes 4 sandwiches
Prepare the lobster salad: In a medium bowl, combine lobster, mayonnaise, lemon juice, and salt. Cover and keep chilled. Cook the bacon: In a heavy skillet over high heat, cook bacon until crisp and brown 4 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain.
Assemble the sandwiches: Slice the rolls in half horizontally and spread 2 teaspoons of Rosetta Sauce on each half. Place 3/4 cup of lobster salad on the bottom halves of the rolls, top each with 2 slices of bacon, 1 slice tomato, and a lettuce leaf. Cover each sandwich with the top of roll. Serve immediately.
Nutritional information per sandwich
protein: 32.4 g; fat: 47 g; carbohydrate: 21.6 g; fiber: 2.29 g; sodium: 1,667 mg; cholesterol: 176 mg; calories: 632.
Make the sauce: In a small bowl, use a wooden spoon to combine all ingredients until well blended. Store refrigerated up to 4 days in an airtight container.
Nutrition information per 2 tablespoons protein: 2.1 g; fat: 23.4 g; carbohydrate: 3.3 g; fiber: 1.1 g; sodium: 288 mg; cholesterol: 69.3 mg; calories: 227.
9123695607672693560499lobster1pound1 pound fresh, cooked lobster meat, coarsely choppedmayonnaise0.25cup1/4 cup mayonnaiselemon juice2teaspoon2 teaspoons lemon juicesalt0.5teaspoon1/2 teaspoon saltbacon0.5pound8 slices bacon (about 1/2 pound)rosetta sauce0.5cup1/2 cup Rosetta Saucepotato rolls4 potato-bread rollstomatoes2 medium tomatoes, slicedlettuce4 lettuce leavesmayonnaise0.5cup1/2 cup mayonnaiseegg1 hard boiled egg, gratedtomato paste1tablespoon1 tablespoon tomato pastesweet relish1tablespoon1 tablespoon sweet relishlemon or lime juice1tablespoon1 tablespoon lemon or lime juicecapers2teaspoon2 teaspoons chopped capers, drainedtabasco sauce0.5teaspoon1/2 teaspoon Tabasco saucecayenne pepper0.125teaspoon1/8 teaspoon cayenne pepper
For more sandwich recipes, check out the April 2001 issue of Country Living magazine.