Ingredients for Lobster Mango Sandwiches
- 4 slices pancetta (or 4 slices bacon)
- 1 teaspoon honey (optional, for pancetta only)
- Vegetable Oil
- Cooked Lobster Meat
- 1/2 cup diced mango
- Cucumber
- Mayonnaise
- Iceberg Lettuce
- Sun Dried Tomato Packed In Oil
- Fresh Basil Leaves
- Whole Wheat Bread
- Salt
- Pepper
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How to Make Lobster Mango Sandwiches
- Preheat a skillet over medium-high heat. Add a teaspoon of olive oil.
- Cook 4 slices of pancetta (or bacon) for 1-2 minutes per side, until crispy. If using bacon, omit the honey. If using pancetta, brush lightly with honey before cooking. Remove from skillet and drain on paper towels. Drizzle cooked pancetta with 1 teaspoon of honey if desired.
- In a medium bowl, gently combine 1 cup cooked lobster meat, 1/2 cup diced mango, 1/4 cup diced cucumber, 2 tablespoons mayonnaise, salt, and pepper to taste.
- In a separate bowl, combine 2 cups shredded lettuce, 1/4 cup oil-packed sun-dried tomatoes (drained), and 1/4 cup chopped fresh basil.
- Lightly toast 8 slices of crusty bread (about 1/4 inch thick).
- Spread a thin layer of mayonnaise on 4 slices of toast.
- Layer the lobster mixture evenly onto the mayonnaise-spread toast.
- Top each with another slice of toast.
- Spread the lettuce mixture on top of the second toast slice.
- Add 1-2 slices of cooked pancetta (or bacon) to each sandwich.
- Top with the remaining slices of toast.
- Secure each sandwich with 2 long toothpicks.
- Using a serrated knife, cut each sandwich in half.
- Remove toothpicks before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
84g
Fat
9g
Carbs
21g
