for the love of mayonnaise a blog about sandwiches.

As promised, here is the the open face shrimp salad melt. It was a pretty easy promise to keep. I jumped out of bed like a kid on christmas and made what is pictured above at 6:30 am. True story. So much for fitting in my bridesmaid dress.

Remember this?

You made it yesterday and ate it with lettuce. It was delicious. But you have leftovers. And bigger plans for your future.

Now typically I would make a melt with a slice of tomato and probably some onions. But I wanted to get as close to the sandwich I ate at my favorite diner in college night after night and they don’t use either. I’m not going to talk about it anymore. Just make it and eat it.

Seriously if there was one sandwich on this site that I would have to insist you make it would be this one. There is absolutely no reason not to. Unless you’re allergic. But everyone else, I don’t care if you don’t like shrimp salad, you have to try it.

Shrimp Salad Melt
Ingredients:
Shrimp Salad
English Muffin
Cheese, two slices (I used colby jack here but you can use whateva you like. The diner I spoke of used provolone or american.)

Directions:
Preheat broiler.

Place the english muffin open face on a pan and place in the oven. Broil until the top starts to get golden brown.

Remove from oven and scoop shrimp salad on top of each half of the muffin. Place a slice of cheese on each scoop of shrimp salad.

Put back in oven and continue to heat until the cheese gets nice and bubbly.

Eat it with a fork or just shove it in your mouth with your hands.

Either way it is heaven.

I plan on eating it everyday until I go up three more dress sizes. I don’t ever wear dresses anyway.

Except at weddings. But luckily they sell my dress in sizes much larger than the one I currently own. Good eating.