Ah, irony: the perfect companion to a well-cooked meal. My skiving boyfriend loved this special sumpin', and so will you. It's my response to Tamh's last cooking hotness challenge! Here's what you'll need for two sandwiches:
Homemade salsa verde, tossed around a bit
1 ripe vine tomato
1/2 a cucumber
12-14 small, cooked cocktail shrimp (not frozen!)
4oz softened (or spreadable) goat cheese
4 slices delicious artisan-style bread
And let's get right down to it, shall we? Your first step is to pre-heat your oven's broiler (or, if you want to get really fancy, use your grill). While that's warming up, follow Tamh's recipe for salsa verde with a twist with the following changes:
Substitute crushed macadamia nuts for hazelnuts: Filberts are out of season in Ohio.
Substitute 1 tbsp sherry vinegar for 3 tbsp red wine vinegar: sherry vinegar is more pungent than red wine vinegar, so you can use less of it to the same flavour effect. Also, less fluid means your bread is less soggy.
Ditch the capers: I was too cheap to buy any. You can substitute a couple diced up cocktail olives, pits/pimentos removed, for a meatier flavour if you like. I didn't.
Seed and dice your tomatoes and mix with the salsa until evenly distributed. Dice your cucumber in 1/2" cubes or wedges and set aside.
Arrange your pre-cooked shrimp in one layer on a baking sheet. You'll be toasting your po' boys soon, so cover the baking sheet in some tin foil to save mess. When your broiler is hot, pop them in the oven for about a minute. When they start to sizzle and juice, pull them out and set aside.
Next, arrange four slices of bread in one layer on your baking sheet, coating two of them with a generous helping of goat cheese. With your broiler still hot, stick 'em in the oven on the top rack for thirty seconds; rotate the sheet 180º and toast another 30 seconds.
Remove your toasted slices from the oven: they should be crisp on top, but not brown. Flip your two un-cheesed slices over and spoon on salsa to cover at about a quarter inch thickness and generously sprinkle with cucumber bits. Lay six or seven of your shrimp on top and press with gentle firmness to make sure they stay put.
Finish off with your goat cheesed slices and pop the baking sheet back in the oven for another 60 seconds or until the top slice is nicely browned. Finally, remove the 'wiches from the oven and slice 'em in half. Be careful not to squirt or spill the toppings, though: these are sloppy 'pos! Garnish with some parsley and serve warm.
That's it! I guess the ball's in my court, Tracie. Try this recipe out and let me know what you think, but be sure to keep napkins on hand. I think was pmmfffhfmmfy gmfhhhdfhh, mshhhfhffh! Er, I mean, pretty good, myself. Sorry, eating. You know how it is.