A basket of shrimp and deviled-egg sandwiches with sherried chicken salad

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"The food of Charleston, South Carolina, where we grew up, is brimming with fresh crab, oysters, and shrimp from nearby marshes," say Matt and Ted Lee.

A shrimp and deviled-egg casserole from Georgia, for instance, started as a cheesy concoction served over "a can of crisped Chinese noodles." The Lee brothers reimagined it as scrumptious Shrimp and Deviled-Egg Salad Sandwiches (shown in the two outer rows above).

These Sherried Chicken Salad Sandwiches (in the center row), inspired by a hot entrée, are simple, portable, and delicious.
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