Jerk Shrimp Melt Sandwiches (Toasted Rolls with Spicy Aioli and Mango Slaw)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 6 of the cooked shrimp (about 3.5 oz.) and 2 tablespoons of the spicy jerk aioli; reserve 2 tablespoons mango salsa (drained) to fold into slaw. leftover Jamaican Jerk Tacos with Spicy Jerk Aioli and Mango Salsa
- 4 small soft rolls or 4 slices of sturdy sandwich bread
- 2 cups shredded cabbage or coleslaw mix
- 1 tablespoon mayonnaise
- 1 teaspoon cider vinegar or lime juice
- 4 slices provolone or pepper jack (optional)
- 1 tablespoon butter or oil for toasting
Directions
- Make a quick mango slaw by tossing shredded cabbage with 1 tablespoon mayonnaise, 1 teaspoon vinegar (or lime), and the reserved 2 tablespoons drained mango salsa; season with salt and pepper.
- Split and toast rolls in butter until golden.
- Toss reserved 6 jerk shrimp with 2 tablespoons reserved jerk aioli to coat.
- Pile the shrimp onto the bottom roll, top with a generous scoop of mango slaw and a slice of cheese; place under a broiler or in a hot skillet just until cheese melts and sandwich is warmed (1–2 minutes).
- Serve as hearty sandwiches or halve for sliders.