How to Make Heavenly Cheesy Baked Shrimp Sandwiches! Tweet 19th March 201919/03/19 Amy's Blog Amy Hanten 0 Comments Sometimes there’s nothing like a big, messy, hot sandwich for dinner. If it’s got cheese and shrimp in it, even better! Bring it on! Sandwiches are super trendy right now. Some of the top restaurant chefs in the country are opening gourmet sandwich shops. So what’s the key to a really good sandwich? It’s pretty simple. Good bread, a great filling, and a delicious spread. I think sometimes toasting a sandwich can take it to a whole other level! Especially if it’s cold out! I’m not a big fan of a cold sandwich in the winter. My Cheesy Baked Shrimp Sandwiches are heavenly! They have it all! They make a delicious dinner. They are perfect for Lent when a lot of us don’t eat meat on Fridays. They are also perfect served for brunch or lunch. You can even slice them up into smaller pieces and serve them as killer appetizers at your next party! Trust me. They will be a hit no matter how you serve them. They are super easy, and the filling can even be made 2 days ahead. Love that! I’m all about make-aheads! My secret ingredient is Tony Chachere’s Original Creole Seasoning. It’s full of flavor, but don’t worry because it’s not spicy! I’m teaming up with Tony Chachere’s to help get the word out about how this Creole seasoning needs to be a pantry staple in your kitchen. It’s my go-to when I need to kick up the flavor in a lot of my recipes. It’s great on just about everything! I love it on shrimp and seafood! It really makes these shrimp sandwiches extra special! Throw on your apron and let’s get cookin’! Here’s how to make these yummy sandwiches. By the way, you can click Cheesy Baked Shrimp Sandwiches for my complete and printable recipe. First, preheat your even to 350 degrees. Slice a loaf of crusty French bread in half. I love going to a bread bakery or picking up a loaf of artisan bread from the grocery store. Ciabatta or a loaf of unsliced sourdough bread works too. Remember, good bread is one of the keys to a killer sandwich. If the bread is a bit thick in the center, after you slice it in half, use your fingers to pull some of the inside of it out. You can use that to make fresh breadcrumbs for your casseroles. The inner bread is perfect to use in a meatloaf too. Now that your bread is ready, it’s time to melt the butter in a large skillet. Add the celery and green onions. Sauté them for about 2 minutes over medium heat. Next, add the garlic and cook for 30 seconds stirring constantly so the garlic doesn’t burn. Okay, it’s shrimp time. Medium-sized uncooked shrimp works best for this recipe. If your shrimp is a bit on the larger side, just cut it in half or chop it up a bit. Make sure your shrimp is peeled and deveined. You can buy it that way. I always pat it dry really well before cooking it. Cook shrimp in the butter until it just turns pink. Don’t overcook it. Now, stir in 1 tablespoon of Tony Chachere’s Original Creole Seasoning. Then, remove the skillet from the heat and squeeze juice from half a lemon over that shrimp. Let the mixture cool down. In a big bowl, gently toss the shrimp together with mayonnaise and shredded cheddar cheese. I like to foil line my sheet pan to save on cleanup. Pile that shrimp mixture on top of your bread. Now, it’s time to bake these babies for 20 to 25 minutes. Check on them at 15 minutes. They should be warm and bubbly and the bread should be well toasted. You can aways turn the broiler on for a minute or two if you need to brown the tops a bit. Pull them out of the oven. Sprinkle a few tablespoons of fresh chopped green onions over the top. Slice the loaf into whatever size sandwich you like. Like I mentioned, you can slice them into thin strips or smaller pieces if you are serving this as an appetizer. They are a great way to get any party started! For dinner, brunch or lunch, I serve this with a nice salad and lots of napkins. Warning! These can get a bit messy. You can use a knife and fork to eat them but that’s not nearly as fun! LOL! Dive in! I think you’ll agree these are seriously killer sandwiches! Super easy too! If you want to make these ahead, you can make the filling 2 days ahead. Cover and refrigerate it. Then fill your bread and bake it when you are ready. Remember that Tony Chachere’s Original Creole Seasoning is a quick way to add that special snap to lots of recipes! Click Cheesy Baked Shrimp Sandwiches for my complete and printable recipe. Enjoy! Prep Time: 20 minutesCook Time: 20-25 minutesServings: 6 to 8 Share Your Secrets[contact-form-7 404 "Not Found"] ×Cooking Community - Share Your Recipe Recipe Title Ingredient List Directions Other Notes (optional) Recipe Category (choose 1 or 2) Breakfast & Brunch Sandwiches Appetizers Soups Salads Sides Casseroles Slow Cooker Dinner Desserts Drinks Please attach a photo of your recipe. (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.) [honeypot email-976] [dynamichidden* dynamichidden-username "CF7_get_current_user"] [dynamichidden* dynamichidden-email "CF7_get_current_user key='user_email'"] ×Cooking Community - Share Your Java Blog Blog Title Content Please attach a photo of your recipe. (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.) 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