Chef Gutierrez has simplified a classic tartine into an easy-to-handle open-face sandwich. Golden beets, peppers and slender green beans supply a good portion of vegetables for lunch; mayonnaise blended with edamame creates a unique spread. The combination of higher-end ingredients is an opportunity to upcharge for this lunch item.
12 raw shrimp, peeled and deveined
1 small garlic clove, minced
2 tbsp. olive oil
1/2 cup mayonnaise
1/4 cup cooked soybeans (edamame)
1 tsp. red wine vinegar
1/2 cup golden beets, cooked and cubed
1/4 cup red bell peppers, julienned
4 peppadew peppers, quartered
12 haricots verts (slender green beans), cooked
1 baguette (10-in. long), sliced horizontally in half, toasted
3/4 cup shaved manchego cheese
2 tbsp. vinaigrette dressing
1 bunch micro-greens
- In small bowl, combine shrimp, garlic and olive oil; toss to coat. Cover and marinate in refrigerator for 30 min.
- In food processor, combine mayonnaise, soybeans, vinegar and salt; blend until smooth. Chill in refrigerator.
- Heat sauté pan over med. heat. Add marinated shrimp; sauté until just pink.
- In bowl, combine beets, bell peppers, peppadew peppers and haricots verts; set aside.
- To serve, spread 1/4 cup edamame mayonnaise on each half of toasted bread; sprinkle with manchego cheese. Top each bread half with 6 shrimp; evenly divide vegetable mixture over each. Arrange micro-greens on top and drizzle with vinaigrette.