Sandwich

Course: 
  • 1 tablespoon butter
  • 1/2 small red belle pepper, thinly sliced
  • 1/2 small Vidalia or other sweet onion, peeled and thinly sliced
  • 3 crimini mushrooms, thinly sliced
  • 18 medium Gulf shrimp, peeled and deveined
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon parsley flakes
  • 1 12-inch piece French bread, small italian loaf, or large bun, split in half lengthwise
  • mayonnaise, shredded lettuce, thinly sliced onions and tomatoes, dill pickle slices, for garnish

Griddled Shrimp Sandwich

 Griddled Shrimp Sandwich

Click image to enlarge

For the barbecue sauce

  • 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
  • 1 tablespoon clover honey
  • 6 tablespoons clarified butter

For the oysters

  • canola oil, for deep frying
  • 2 cups seasoned flour
  • 36 medium-to-large oysters,* drained
  • 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

 

Click image to enlarge

Course: 
  • 1/2 red onion, peeled and finely chopped
  • 3 tablespoons butter,softened
  • 2 tablespoons Cajun seasoning
  • 1 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs 31-35 count fresh gulf shrimp
  • 1/2 lb provolone cheese, shaved thin
  • 1/2 lb dill havarti cheese, shaved thin
  • 1 green bell pepper, seeded and finely chopped
  • 10” round Italian loaf
  • 1 cup olive salad
  • 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

Louisiana Seafood Muffuletta

Click image to enlarge

Course: 

Filling

  • 2½ cups shredded cooked turkey
  • 1 cup Creamy Curried Dressing
  • 4 flour tortillas (6-inch)
  • 1 large papaya, peeled, seeded and sliced
  • 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
  • 1/4 cup blanched slivered almonds, toasted
  • Fresh spinach leaves, stemmed, washed and dried

Creamy Curried Dressing

  • 1/2 cup chutney
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/3 cup plain nonfat yogurt

Curried Turkey Wraps

Curried Turkey Wraps

Click image to enlarge

Course: 

Remoulade Sauce

  • ​1/2 cup mayonnaise
  • ​2 scallions, minced
  • ​1/4 cup celery, minced
  • ​2 tablespoons parsley, minced
  • ​2 tablespoons dill pickle relish
  • ​2 tablespoons red wine vinegar
  • ​4 teaspoons Dijon mustard
  • ​4 teaspoons capers, drained and minced
  • ​2 teaspoons Worcestershire sauce
  • ​4 dashes hot pepper sauce (optional to taste)

Oysters

  • ​1 1/2 cups bread crumbs
  • ​3/4 cups all-purpose flour
  • ​1 teaspoon freshly ground black pepper (to taste)
  • ​1/2 teaspoon cayenne pepper
  • ​4 dozen oysters, shucked
  • ​4 large eggs, beaten
  • ​1/2 cup canola oil
  • ​8 crusty French rolls cut in half
  • 2 beefsteak tomatoes, thinly sliced
  • ​1 cup shredded romaine lettuce
  • ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

Oyster Po'boy

Click image to enlarge

  • 4-5 lbs Boston butt pork roast
  • ​1 teaspoon salt, or more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil or more as needed
  • ​1 large onion, chopped
  • ​3 cloves garlic, minced
  • ​1 tablespoon grated fresh ginger
  • ​2 tablespoons tomato paste
  • ​1/4 cup honey
  • 2½ cups low-sodium beef broth
  • 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

Pulled Pork with Barbecue 

Click image to enlarge

Course: 

Pimento Cheese for Grilling 

  • 1 red bell pepper
  • ​8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese
  • ​2 ounces (about 1/4 cup) softened cream cheese, cut into pieces
  • ​1 teaspoon crushed red pepper flakes
  • ​Salt and freshly ground pepper to taste

For each Grilled Pimento Cheese Sandwich

  • ​2 slices white bread
  • ​Three 1/3-inch-thick slices Pimento Cheese for Grilling
  • ​1 tablespoon unsalted butter

Note: Add 3 tablespoons mayonnaise to the cheese mixture for a traditional pimento cheese spread. This thinner spread is NOT suitable for grilling, however.

Grilled Pimento Cheese Sandwich

 

Click image to enlarge

Pages

Subscribe to RSS - Sandwich