Category Archives: Sandwiches

Let’s have a B.L.A.S.T.! That is, a Bacon, Lettuce, Avocado, Shrimp and Tomato sandwich.


Now, I absolutely would’ve loved to say that I made up this clever name for this sandwich all on my own, but I was about to name it the BLATS until my husband suggested, “Why don’t you name it the BLAST instead? As in, we’re having a B.L.A.S.T.!” 

Anagrams are not my forte. 

Plus, eating something named BLATS doesn’t sound very appealing. 

It also wasn’t my plan to make a clever name. The ingredients just came together that way: a classic BLT with avocado and shrimp. BLTAS. Switch the letters around and we’ve just started a fantastic trend. Come on, let’s have a BLAST! 

I’m done now. 

But I would like to add that this sandwich is extraordinarily delicious. Made with a delightful combination of juicy lime chipotle marinated shrimp, crispy bacon, fresh lettuce, ripe tomatoes, creamy avocado, and lime infused mayo slathered on a toasted, chewy ciabatta roll. That’s quite a tasty mouthful! 

And very easy to make. 


BLAST (Bacon, lettuce, avocado, shrimp and tomato sandwich) 

printable recipe 

Servings: 4 

Prep time: 30 minutes 


  • 4 sandwich rolls of any kind (I used Ciabatta rolls)
  • 16-20 shrimp, thawed and deveined
  • 2 Tbsp. Saucy Mama Lime Chipotle marinade
  • 6 slices of bacon, cut in half (12 small strips)
  • 1 avocado, sliced
  • 1 tomato, sliced
  • 4 large leaves of lettuce

Lime infused Mayo: 

  • 4 tbsp. mayonnaise
  • 1/4 lime, juiced
  • salt
  • pepper


1) Marinate shrimp with 2 Tbsp. of Saucy Mama Lime Chipotle marinade. Refrigerate for 20 minutes. 

2) As shrimp are marinating in the fridge, slice and toast rolls. Cook bacon in skillet until crispy. Place on plate lined with paper towel to drain excess grease. 

3) In a small bowl, squeeze lime juice into 4 tbsp. of mayo. Mix thoroughly. Salt and pepper to taste. 

4) In a skillet on medium high, cook shrimp until they turn opaque (approx. 2-3 minutes). Place cooked shrimp in bowl. 

5) Slather mayo onto toasted rolls, assemble sandwiches with avocado slices, lettuce, 3 slices of bacon, 4-5 shrimp, and a slice of tomato. Serve and enjoy! 



All the ingredients to make a fantastic sandwich! 


I used Ciabatta rolls because they have just the right chewy/crispy combination. But you can also use the bread of your preference. 


These are medium-sized shrimp, so I used about 4-5 per sandwich. If you have larger shrimp, you might use less per sandwich. 


The secret sauce that gives the shrimp an extra kick! Lime chipotle gives whatever you’re marinating a slightly spicy but refreshing flavor. 


A couple tablespoons of marinade into the shrimp should do the trick. 


Stir it around and let it marinate in the fridge. 


Cut the slices of bacon in half, then cook on the skillet until crispy. 


Let the excess fat from the bacon drain off on paper towels. 


Slice rolls in half and toast to your liking. 




With a few squeezes of lime juice, along with a sprinkle of salt and pepper, you’ve just added some extra depth to your mayo! 

DSC_0091a DSC_0092a 

Using a sharp knife, slice vertically around the length of the avocado. Pull apart gently. Squeeze and peel skin off the fruit. 


Slice thinly as shown above. 


In a skillet on medium high heat, cook shrimp until opaque (approx. 2-3 minutes). Set aside in a bowl. 


Doesn’t this look mouth-watering already? 


Slather mayo onto toasted rolls. 


Start assembling your sandwiches! 





Voilà! Gorgeous, aren’t they? 


To make sure you really understand how gorgeous they are, here are some more snapshots: 





I hope you enjoy this as much as we did! They were sooo good that I ate two of them! :)

Portobello Mushroom Burgers


Someone asked me the other day if I come up with my own recipes. Unless I say ‘adapted from’, or post a link from another website, it’s something I whipped up myself.

This is one recipe that I whipped up myself. I don’t usually follow recipes or instructions as I cook – I just cook, take pictures, and write them all down afterwards. It’s usually inspired from looking at so many blogs and food photography websites, and that pushes me to create something of my own.  I guess I’ll show my thought process (aka directions) in each photo so you realize that sometimes, I’m pleasantly surprised something has come out worthy of posting!

…But I don’t show the disasterous attempts that I’ve made :)

And also, I don’t take photos of every single meal I make, while it looks consistently that way on my blog. If you’ve noticed, I posted 3 meals this week, 2 of which were from the weekend, and one from the weekday. We eat more than that!! It is also not a hassle to take photos of each step, as I just pick up the camera and go ‘click’ each time. I estimated it takes 5 minutes extra on top of my cooking time. I don’t know why I’m telling you all this, except that some people were concerned that it takes so much effort on my part, and looks like a hassle to them. I LIKE doing this. Believe me, I like photography as much as cooking, and if someone were to ask me what my ultimate job would be, it would be a TOUGH call. I enjoy doing this blog and having the chance to revamp my photography skills. 

Portabello Mushroom Burger – with Mozzarella cheese, fresh baby spinach, and lemon-herb mayonnaise. (serves 2)

printable recipe


  • 2 Portobello mushrooms, washed
  • 2 bread rolls (I used panini rolls)
  • 2 small handfuls of fresh baby spinach, washed
  • 2 large slices of cheese (I used mozzarella)
  • Olive oil for drizzling

Marinade for mushrooms:

  • 1 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp italian seasoning
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Lemon-Herb Mayonnaise:

  • 2 Tbsp. mayonnaise
  • wedge of lemon, juiced
  • 1/2 tsp. dried rosemary


Discard the stems and wash mushrooms thoroughly. I forgot to trim the stems and had a hard time grilling them, as my portable grill couldn’t close completely shut.

See….I make mistakes too. But I never claimed I was perfect, either.


Mix ingredients for a marinade in a bowl.


Place mushrooms and marinade in a bag and refrigerate for 30 minutes.


Using a hard roll like this will prevent the burger from getting soggy from the juices of the mushrooms.


Cut in half, drizzle olive oil on the insides and toast the bread, either on a grill, toaster oven, or regular oven.

I used my George Foreman Grill for this burger. These are the disadvantages of living with no backyard…


Then place mushrooms on the grill. Grill for 5+ minutes or until you think they are ready. Most of the juices should have cooked out of the burger.


Mix ingredients for herbed mayo in a bowl.


Spread on rolls.


Place fresh baby spinach leaves on the rolls.


Place mushrooms on the bed of spinach, and top with cheese. The mushroom will be hot enough to wilt the spinach and melt the cheese.


And that’s it. I served mine with a side of homemade fries. Recipe coming soon…


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