Sara Lee

Our Recipe

BLT Shrimp Roll by Katie Lee

When a BLT meets shrimp salad, you get super snazzy summertime sandwiches on Sara Lee® Artesano™ Bakery Rolls.

11-20 Minutes


  • 6 Sara Lee® Artesano™ Bakery Rolls
  • Juice of 1 lemon (about 2 tablespoons)
  • ¾ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds cooked shrimp, peeled, tails removed and diced
  • 2 celery stalks, finely diced
  • 1 tablespoon minced chives
  • 1 tomato, sliced
  • 6 slices bacon, cooked until crispy
  • Bibb lettuce


1. In a large bowl, mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir in the shrimp, celery and chives.
2. Split 6 rolls in half and layer 1 tomato slice on each roll bottom. Top each with a scoop of the shrimp mixture, 1 slice of bacon, 1 lettuce leaf and roll tops.

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