Still have leftover Easter ham?

Do you still have some leftover Easter ham hanging around the house? If so, you should try it on a sandwich with Beano's Pineapple Honey Mustard! It was seriously made for eating with Easter ham. 

What you'll need per sandwich: 

2-4 pieces of Easter ham, or just thick cut ham
2 slices of Swiss Cheese
2-4 slices of fresh cucumber
Bread or bun of your choice (after gorging myself on Easter, I went for the wheat bun)
Beano's Pineapple Honey Mustard (you can get it here: http://conroyfoods.com/shop.php)

Cut the bun open and put the cucumber on the bun first, followed by the ham, cheese, and put as much Pineapple Honey Mustard on it as you want! Yum! 

Shrimp Po Boy

The shrimp po' boy sandwich can be done more ways than you can think of! You can fry your shrimp, grill it, saute it, boil it... not to mention the lengthy list of possible toppings! 

This sandwich got its name in New Orleans. The story says that a couple of sandwich shop owners (who used to be streetcar conductors) helped out some of their former colleagues during a strike against the streetcar company. They would give the "poor boys" free sandwiches, which was eventually shortened to po' boy.

The po' boy name isn't limited to just shrimp sandwiches, they can also be made with roast beef. Since we're still in our seafood series, we'll stick with the shrimp.

What you'll need:

1/4lb small to medium shrimp per sandwich (preferably de-veined, peeled, and pre-cooked)
2T Butter
1t Chili Powder
Garlic Salt to taste
Paprika to taste
Other spices to taste
Lettuce
Tomato
Poppy seed bun
Beano's Cocktail Sauce (available here: http://www.conroyfoods.com/shop.php)

I decided to saute my shrimp in some of my favorite spices and some butter.

If you bought shrimp that needs to be peeled and de-veined, do that first. Once the shrimp has been prepared, put it aside and cut your tomato, bun, and lettuce and put it aside. When the shrimp is cooking, you want to make sure you can keep an eye on it. 

Melt 2T of butter in the microwave and put in a bowl big enough to fit the shrimp. Add your spices and mix well. Toss the shrimp in the bowl and coat it thoroughly.

Once the shrimp is coated in the butter and spices, pour the mixture into a pan at medium heat and saute until the chili powder starts to caramelize.

Pull your shrimp from the stove and assemble your sandwich: lettuce on the bottom, then tomatoes, shrimp, then the Beano's Cocktail sauce!

Stay tuned... Next week we'll be making a sandwich with that leftover Easter ham!

Lobster Roll

For this sandwich, we kept it pretty simple. You can go as over the top and add as many things to it as you want! 

This is a great recipe to keep on file for lunch during lent for super busy Fridays. It's so quick and simple!

What you'll need (per sandwich):

1 cup lobster meat or imitation lobster meat

1 split top bun (or regular bun if your local bakery doesn't have any split top buns)

1/4 cup of Beano's Lemon Butter Dill sauce

Pepper, sprinkle to taste

All you have to do is put the lobster meat (or imitation lobster meat) and Beano's Lemon Butter Dill sauce in a bowl and mix it together. For me, this sauce has enough flavor on its own and doesn't need any add ins, but if you would like to add your own signature to this sandwich, this is where to do it.

Split your bun and stuff your lobster mixture into the bun and top with a little bit of black pepper!

Simple as that! You can purchase the Lemon Butter Dill sauce straight from the Beano's website: http://www.conroyfoods.com/shop.php