Langostino Rolls or Sliders
A twist on traditional lobster rolls, these Langostino Rolls are amazingly easy to pull together. Fresh tarragon adds an extra pop of flavor. These rolls work well for lunch, dinner or parties. Use dinner rolls to make sliders.
Servings: 4 -6 sub-style sandwiches
Ingredients
- 1 pound cooked langostino (I buy mine at Costco)
- 1 cup mayonnaise (I used 'lite')
- 2 stalks celery, small dice (about 1/2 cup)
- 1 bunch green onions, finely chopped
- 1 tablespoon minced fresh tarragon
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- juice of 1 fresh lemon, about 2 tablespoons
- 4-6 sub-style buns
- butter, softened, for buttering the rolls
Instructions
- Put the langostino in a colander and rinse under cool running water. Drain well.
- Rough chop the langostino. Just a very small amount of chopping is all that is necessary because langostinos are small.
- Put langostino in a medium size bowl and add the mayonnaise, celery, onions, tarragon, salt, pepper, and lemon juice. Fold together. Cover and refrigerate for at least 1 hour to allow flavors to blend well.
- To serve, cut the rolls lengthwise, but do not go all the way through the roll. Leave one side attached. Open the rolls and butter the inside of each half. Place under a broiler and toast until golden brown.
- Fill each roll with langostino filling. Serve immediately.
Notes
- The tarragon is essential to the flavor of these sandwiches.
- If you would like to make sliders, simply put the langostino filling on butter toasted rolls with a little lettuce.