I find it easier to deal with the real thing, then those replacement-wanna-be sweeteners. And you are spot on about the alcohol sugars, lol.
One of my favorites at the sandwich shop by the office is shrimp and avocado on light rye. it has a touch of butter, mayo, cocktail sauce, alfalfa, lettuce, s&p, 1/2 avocado, shrimp on an untoasted light rye bread.
Unfortunately with the new work from home approach I rarely go into the office anymore. I can count all the times on one hand since covid started. To be honest I am not even sure it is still around. A lot of the mom and pop lunch places closed down during covid.
I thought about the logistics and even with same day courier it would be risky shipping a sandwich with shrimp and mayo in the summer. It would need to be packed with ice packs and that would still be risky. All of the ingredients are readily available in a supermarket. Just get the larger size cooked shrimp in the deli, (by larger size I mean about 2 inches as opposed to the smaller finger 1 inch size ones). If you want to get fancy you can cook some nicer fresh shrimp yourself. Use 1/2 a ripe avocado and spread some butter and cocktail sauce on the bread to taste. Mix a spoon full of mayo with the shrimp, and s&p, and spread on bread. Pack the rest with alfalfa and lettuce.... After talking about this I think I will go shopping after work today too.
A triple-decker BLT on toasted sourdough. Preferably home-grown leaf lettuce, and vine ripened tomatoes, and some damn good Bacon.
