• 250 mL (1 cup) of small salad shrimp, cooked
• 30 mL (2 tbsp.) of mayonnaise
• 30 mL (2 tbsp.) of plain yogourt
• 10 mL (2 tsp.) of seafood cocktail sauce
• 1 green onion, minced OR 15 ml (1 tbsp.) of chives, chopped
• Fresh ground pepper
• 8 slices of multigrain bread
• 12 – 16 slices of duBreton Sliced Smoked Black Forest Ham
• 375 mL (1-1/2 cups) of alfalfa

1. Chop the shrimp into bite-sized pieces and place in a bowl.
2. Add the mayonnaise, yogourt, cocktail sauce, green onion or chives and black pepper. Mix thoroughly.
3. Mix the mayonnaise and Dijon mustard to make a Dijonnaise sauce.
4. Spread on the bread slices.
5. Divide the ham among 4 of the bread slices.
6. Garnish with the shrimp mixture and alfalfa.
7. Top the sandwiches with the remaining bread slices.
8. Slice each sandwich in two and serve.

Mince ham and add to shrimp mixture.