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These open-face sandwiches are a nod to Danish smorrebrod. Look for fresh baby shrimp at the fish counter.

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  • 2 slices Dempster’s® 100% Whole Grain Multigrain Bread, toasted
  • 2 tbsp (30 mL) mayonnaise
  • 1/2 ripe avocado, pitted and thinly sliced
  • 1/2 cup (125 mL) baby shrimp
  • 2 tbsp (30 mL) corn kernels, thawed
  • 2 tsp (10 mL) chopped fresh chives
  • 1 tsp (5 mL) lemon juice
  • 1/4 tsp (1 mL) each salt and pepper
  • Fresh cilantro leaves
  • 1 thin lemon slice, halved


Spread mayonnaise over each slice of bread. Evenly layer avocado slices over top.

Toss together shrimp, corn, chives, lemon juice, salt and pepper; divide mixture evenly over avocado. Top each sandwich with cilantro and half of a lemon slice.

Tip: Add Bibb lettuce leaves if desired.
Tip: Replace cilantro with fresh dill if desired.
Tip: Add a sliced hard-boiled egg to the sandwich if desired.

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