This sandwich is one of the many that can be created almost entirely from Costco. No, they don’t sponsor us.  We just like a lot of their foods (psst, Costco, if you read this, get in touch!!).   We particularly love it when they feature cheeses on the tasting floors. In fact, we get practically giddy like children in a candy store. This past weekend, we walked in and were greeted with the sign announcing “Cheese Tour”.   Now, this always puts us in a quandary as we struggle to justify the purchase of yet more cheese.  At any given time, our refrigerator is home to at least four different varieties of cheeses.  After this weekend’s purchase, we now have 7.  We are such cheese maniacs that we purchased Parmesan Reggiano even though we had a big block at home.  There is something just more intense about the flavors and textures of a freshly cut cheese.  The cheese guy was kind enough to yield to Wendie’s pleading that he cut her only the teeniest of pieces since this was to be eaten right away.  If you are familiar with the family (nay, restaurant) sized packages at Costco, you know how absolutely sweet it was of him to oblige her. 

So it was home to make the most elemental of sandwiches – potato rosemary bread with freshly cut Parmesan Regianno cheese. Yum. That was the appetizer which was quickly followed by another made with cilantro-lime shrimp, another Costco food that we have grown to love and find multiple applications for.

Large and succulent, they don’t need much else, so we try to limit the extras. On this particular sandwich, the most significant other ingredient is a small amount of mustard, so be very careful to measure that exactly, or it will completely overpower the taste of the shrimp.

Sandwich Recipe

• 1 slice of olive-rosemary bread
• 1/2 tsp of mustard
• 1/2 leaf of lettuce
• 6 lime shrimp
• 1/4 lemon
• 1 tsp gravlakssås (or alternatively, tartar sauce)
• 2 tbs freshly cut dill

Spread the mustard on the bread, and cover with the lettuce leaf. Spread out the shrimp (Pre-cooked shrimp, of course), and squeeze the juice from the lemon on top. Spread the gravlakssås on top, and cover with the cut dill.