Main Course · Serves 2
These seaside-inspired sandos start with sizzled Old Bay-seasoned shrimp. You’ll build the sandwiches by spreading zesty pickle Dijonnaise over toasted baguettes and piling in shrimp, tomato, and zippy lemony-dressed arugula. Serve alongside tortilla chips, pickles, and more refreshing arugula salad for a delicious meal that comes together in a speedy 20 minutes.
Wash and dry produce.
Quarter lemon. Halve and thinly slice tomato into half-moons. Mince dill fronds. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4).
Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning.
Add a large drizzle of oil to a hot large pan. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
In a small bowl, mix mayo, sour cream, mustard, minced pickle, 1⁄2 tsp sugar, a squeeze of lemon (1 tsp sugar and a large squeeze for 4), and as much dill as you like.
In a medium bowl, toss arugula, a squeeze of lemon (large squeeze for 4), and a drizzle of olive oil. Taste and season with salt and pepper.
Halve and toast baguettes until golden; spread cut sides with Dijonnaise. Fill bottoms of baguettes with shrimp; top with tomato and as much dressed arugula as you like.
Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
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