Sandwich

Course: 

This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

  • 24 peeled Louisiana shrimp, medium size
  • 2 tablespoons Worcestershire sauce
  • 1½ tablespoons coarsely ground black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced fresh garlic
  • 3 tablespoons water, or as needed
  • ½ lemon, seeded
  • 1 stick butter cut into 6 to 8 pieces
  • 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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Course: 
  • 4 cups yellow corn meal
  • 1 teaspoon crushed red-pepper flakes ½ teaspoon cayenne
  • Coarse salt and freshly ground pepper
  • 12 catfish fillets (about 8 ounces each).
  • cut in half crosswise
  • 24 slices white sandwich bread
  • Mayonnaise, for serving (optional)
  • Pickle relish, for serving (optional)
  • 1 Vidalia or other sweet onion, sliced into ¼-inch rounds

Fried Catfish Sandwiches

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Course: 
  • 1 cup mayonnaise
  • 1 tablespoon minced green onion, white and light green parts only
  • 1 tablespoon finely chopped dill pickles
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped capers
  • vegetable oil, for frying
  • 1¼ cups all purpose flour, divided
  • ½ cup cornstarch, divided
  • 1 teaspoon baking powder
  • 1 teaspoon seasoned slat
  • 1½ to 2 cups club soda
  • 4 (6-ounce) fresh grouper fillets
  • 4 sandwich buns
  • lettuce leaves, for garnish

Fried Grouper Sandwich

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Course: 
  • 1 large beef brisket* and a package of your favorite dry rub
  • 2 large sweet onions, diced
  • 6 to 8 cloves garlic, crushed and minced fine
  • 2 tablespoons sweet paprika
  • 2 tablespoons dark chili powder
  • 1 teaspoon ground cumin
  • 2 cups tomato paste
  • 1 cup cola
  • 1 cup brown ale
  • ½ cup soy sauce
  • 1 cup catsup
  • 1 gallon beef stock
  • salt and pepper to taste

*If you choose to use a brisket that is on the smaller side, cut the remaining recipe in half.

BRQ Burnt Ends Sloppy Joes

BRQ Burnt Ends Sloppy Joes

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Course: 
  • 1½ pounds boneless, skinless chicken breasts
  • 1/4 cup salt
  • 1/4 cup packed brown sugar
  • 2 cups water
  • Creole seasoning, salt, pepper, granulated garlic, granulated onion, and cayenne, to taste
  • 2 eggs

    2 tablespoons milk
  • 2 cups flour
  • cooking oil, for frying
  • 4 sandwich buns
  • mayonnaise, mustard, ketchup, lettuce, dill pickle chips, thinly sliced onion and tomato, for garnish

Fried Chicken Sandwich

Fried Chicken Sandwich

Photo Nitr

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Course: 
  • 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
  • Creole or Cajun seasoning
  • 1 cup flour
  • 2 eggs
  • 1 cup panko bread crumbs
  • 3 tablespoons cooking oil
  • 2 tablespoons butter
  • 4 burger buns, for serving
  • Dill Pickle Tartar Sauce (click for recipe)
  • lettuce, fresh dill, pickles, for garnish

Fish Burger

Fish Burger

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Course: 

Roast Beef

  • 1 top round or chuck roast, 3 to 4 pounds 
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced 
  • 1/2 bunch thyme
  • 1/4 cup all-purpose flour 
  • 1/2 cup water

Sandwiches

  • 6 (6-inch) lengths soft French bread, cut open and toasted 
  • Mayonnaise
  • 3 large tomatoes, thinly sliced 
  • Shredded iceberg lettuce 
  • Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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