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Quick & Nutritious Breakfast | Avocado Shrimp Salad Sandwich
You might wonder why a sandwich is called “michi” – it actually has a little secret behind it! A single slice of bread is just a “michi,” adding ingredients like shrimp or avocado makes it a “ni-michi,” but only with Heinz mayonnaise does it truly become a proper sandwich. Today, I’m using this classic combination […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 1
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick & Nutritious Breakfast | Avocado Shrimp Salad Sandwich
| Ingredient | Amount |
|---|---|
| sourdough bread | 2 as needed |
| avocado | 1 as needed |
| fresh peeled shrimp | 100 as needed |
| Heinz mayonnaise | 20 as needed |
| butter | 10 as needed |
| black pepper | 2 as needed |
| salt | 2 as needed |
| lemon | 0.5 as needed |
- sourdough bread2 as needed
- avocado1 as needed
- fresh peeled shrimp100 as needed
- Heinz mayonnaise20 as needed
- butter10 as needed
- black pepper2 as needed
- salt2 as needed
- lemon0.5 as needed
Cooking StepsHow to cook Quick & Nutritious Breakfast | Avocado Shrimp Salad Sandwich step by step
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Step 1Prepare all ingredients as shown.
-
Step 2Melt the butter in a skillet.
-
Step 3Pat the shrimp dry and add to the pan over medium-low heat.
-
Step 4Flip halfway through and cook until both sides turn pink. Add half the black pepper (1 g) and salt (1 g). Toss to coat, then remove from heat and set aside.
-
Step 5Squeeze 5 g of mayonnaise onto one side of each slice of sourdough — just one side. Heinz mayonnaise has a higher egg yolk content, delivering a rich, creamy, and savory flavor that pairs perfectly with all kinds of ingredients.
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Step 6Spread the mayonnaise evenly. This step seasons the bread and creates a “waterproof layer” so that any toppings added later won’t make the bread soggy — a key step for a great sandwich!
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Step 7Place the bread mayonnaise-side up, and put the other side (no mayo) down into the same skillet used for the shrimp. Cook over low heat in the residual butter until lightly toasted and fragrant, then remove from heat.
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Step 8Cut the avocado in half, remove the pit, and scoop out the flesh.
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Step 9Add the remaining 1 g black pepper and 1 g salt, and squeeze juice from a quarter of the lemon over the avocado.
-
Step 10Mash the avocado flesh and mix the seasonings evenly.
-
Step 11With the mayonnaise side facing up, spread a generous layer of mashed avocado on each slice of bread. Heinz mayonnaise is rich in Omega-3 polyunsaturated fatty acids — paired with avocado, it’s an extra nutritional boost!
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Step 12Top with the cooked shrimp and a squeeze of lemon juice.
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Step 13For the final touch, drizzle the remaining 10 g of mayonnaise on top. The Heinz mayonnaise squeeze bag keeps it fresh, is easy to use and reseal, and the built-in piping tip creates a decorative star pattern — a secret weapon for beautiful plating!
Quick & Nutritious Breakfast | Avocado Shrimp Salad Sandwich
You might wonder why a sandwich is called “michi” – it actually has a little secret behind it! A single slice of bread is just a “michi,” adding ingredients like shrimp or avocado makes it a “ni-michi,” but only with Heinz mayonnaise does it truly become a proper sandwich. Today, I’m using this classic combination […]
Ingredients
- 2 as needed sourdough bread
- 1 as needed avocado
- 100 as needed fresh peeled shrimp
- 20 as needed Heinz mayonnaise
- 10 as needed butter
- 2 as needed black pepper
- 2 as needed salt
- 0.5 as needed lemon
Instructions
-
Prepare all ingredients as shown.
-
Melt the butter in a skillet.
-
Pat the shrimp dry and add to the pan over medium-low heat.
-
Flip halfway through and cook until both sides turn pink. Add half the black pepper (1 g) and salt (1 g). Toss to coat, then remove from heat and set aside.
-
Squeeze 5 g of mayonnaise onto one side of each slice of sourdough — just one side. Heinz mayonnaise has a higher egg yolk content, delivering a rich, creamy, and savory flavor that pairs perfectly with all kinds of ingredients.
-
Spread the mayonnaise evenly. This step seasons the bread and creates a “waterproof layer” so that any toppings added later won’t make the bread soggy — a key step for a great sandwich!
-
Place the bread mayonnaise-side up, and put the other side (no mayo) down into the same skillet used for the shrimp. Cook over low heat in the residual butter until lightly toasted and fragrant, then remove from heat.
-
Cut the avocado in half, remove the pit, and scoop out the flesh.
-
Add the remaining 1 g black pepper and 1 g salt, and squeeze juice from a quarter of the lemon over the avocado.
-
Mash the avocado flesh and mix the seasonings evenly.
-
With the mayonnaise side facing up, spread a generous layer of mashed avocado on each slice of bread. Heinz mayonnaise is rich in Omega-3 polyunsaturated fatty acids — paired with avocado, it’s an extra nutritional boost!
-
Top with the cooked shrimp and a squeeze of lemon juice.
-
For the final touch, drizzle the remaining 10 g of mayonnaise on top. The Heinz mayonnaise squeeze bag keeps it fresh, is easy to use and reseal, and the built-in piping tip creates a decorative star pattern — a secret weapon for beautiful plating!
