o make this sandwich sing, all ingredients need to be top drawer! Fresh, that is. And the cheesier the bread the better. On Wednesdays in Lyons, the St. Vrain Market bakers create an incredibly delicious loaf of cheese and jalapeño bread. Sliced thinly and toasted with butter this is a sensational snack! And add our simple shrimp salad recipe, and you’ve got a knockout!

Ingredients

2 cups cooked, deveined and chopped large shrimp
1/2 cup Hellman’s or real mayonnaise
1/2 cup chopped celery
Freshly ground pepper
Loaf of cheese jalapeno bread

JALAPENO CHEESE BREAD

FOR THE BREAD
2 and 1/2 cups flour
1 tsp salt
1/2 cup water
1/4 cup milk
3 tablespoons butter
3 tablespoons sugar
1 packet (2 and 1/4 teaspoons) active dry yeast
1 egg
FOR THE FILLING
1 teaspoon garlic salt
1 jalapeno, minced
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Instructions

Mix all ingredients, except bread, together and chill in the refrigerator.

Toast bread and butter it before spreading shrimp salad mixture on it. Sit down and enjoy.

JALAPENO CHEESE BREAD

Add two cups of flour, along with the salt, to the bowl of a stand mixer.
In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.
Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.
Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.
Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.
Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.
Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.

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SANDWICHES