Shrimp & Egg Ranchero Stacks
|Peeled jicama slice/4 slices italian bread, cut in halves||8 (1/4 Inch Jicama Slices)|
|Tomato||1 Medium, peeled and diced|
|Tomato sauce||8 Ounce (1 Can)|
|Green onion||1 , sliced|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Shredded lettuce||2 Cup (32 tbs)|
|Hard-cooked eggs||4 , sliced|
|Cooked shelled and deveined shrimp||8 Medium|
|Pimiento stuffed olives||8|
|Diced green chilies||2 Tablespoon (Fresh / Canned)|
Prepare Ranchero Sauce.
Refrigerate at least 1 hour.
Place 4 slices jicama or 4 half-slices bread on a board or plate.
Arrange 1/2 cup shredded lettuce on each slice.
Drizzle Ranchero Sauce over lettuce.
Overlap egg slices in a row the length of the jicama or bread slices.
Place 2 shrimp diagonally across the row of egg on each sandwich.
Drizzle more sauce over sandwiches.
Top each with remaining jicama or bread.
Place a wooden pick through each olive.
Insert 2 wooden picks into the top of each sandwich.