Ingredients
- 4 slices of arnold 100% Whole Wheat bread, toasted
- 3 tbsp. plain nonfat Greek yogurt
- 1 tbsp. low-fat canola mayonnaise
- 1 tbsp. ketchup
- 1 tbsp. sweet pickle relish
- ¾ c. cooked peeled medium shrimp
- 3 tbsp. thinly sliced celery
- 1 cup arugula
- 1 large plum tomato, thinly sliced
- 6 thin slices avocado
- 1 hard cooked egg, peeled, thinly sliced
- 10 medium asparagus spears, cooked crisp-tender
Instructions
- For dressing, in a medium bowl, stir together yogurt, mayonnaise, ketchup, and pickle relish until blended. Reserve 2 tablespoons of mixture.
- Stir into remaining yogurt mixture the shrimp and celery until evenly coated.
- Layer over 2 slices of toast the arugula, tomatoes, avocado, shrimp, and egg.
- Trim off bottom of asparagus spears to fit length of bread; place over sandwiches.
- Spread reserved yogurt mixture over remaining 2 slices bread; place on sandwich yogurt side down.
- 4 slices of arnold 100% Whole Wheat bread, toasted 100% Whole Wheat
- 3 tbsp. plain nonfat Greek yogurt
- 1 tbsp. low-fat canola mayonnaise
- 1 tbsp. ketchup
- 1 tbsp. sweet pickle relish
- ¾ c. cooked peeled medium shrimp
- 3 tbsp. thinly sliced celery
- 1 cup arugula
- 1 large plum tomato, thinly sliced
- 6 thin slices avocado
- 1 hard cooked egg, peeled, thinly sliced
- 10 medium asparagus spears, cooked crisp-tender
- For dressing, in a medium bowl, stir together yogurt, mayonnaise, ketchup, and pickle relish until blended. Reserve 2 tablespoons of mixture.
- Stir into remaining yogurt mixture the shrimp and celery until evenly coated.
- Layer over 2 slices of toast the arugula, tomatoes, avocado, shrimp, and egg.
- Trim off bottom of asparagus spears to fit length of bread; place over sandwiches.
- Spread reserved yogurt mixture over remaining 2 slices bread; place on sandwich yogurt side down.
