The Ree Po'Boy

Today, I made a sandwich that I call The Ree Po'Boy. Now, it's basically a shrimp Po'Boy. I am blogging about this because it is a healthy alternative to a fried shrimp Po'Boy. On this sandwich, I used Tony Chachere's Wild Caught Gulf Shrimp, 1 baby beef tomato, artichoke, green olives and kalamata olives from my salad in the previous post, Cracker Barrel extra-sharp white cheddar, and Pepperidge Farm's Garlic Mozzarella bread. I boiled the shrimp and drizzled them in extra virgin olive oil, ran the bread in the oven, added the toppings and voila