• 3 cups bread flour
• 2 teaspoons salt
• 4 teaspoons olive oil
• 2½ teaspoons instant dry yeast
• 1½ cups water

Filling:

• 3 cups grated strong Cheddar or other strong cheese
• 1 medium onion, sliced into rings
• 6 slices thick smoky bacon

• Additional flour for dusting
• 1 cup grated cheese, for topping

Cheese, Bacon and Onion Pavés

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• 1 cup (6 oz/185 g) cooked Louisiana shrimp
• 1/4 cup (1½ oz 145 g) finely diced celery
• 1 tablespoon finely diced green bell pepper (capsicum) 
• 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
• 1/4 teaspoon fleshly ground black pepper
• 1/4 teaspoon chopped fresh dill 
• 1/2 teaspoon salt
• 12 hard-cooked egg yolks 
• 1½ teaspoons Dijon mustard 
• Pinch of cayenne pepper 
• 4 thin slices dense-textured white sandwich bread 
• baby arugula (rocket) sprigs 
• 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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• 2 (6 oz) cans solid white tuna in water
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 rib celery, minced (about 1/4 cup)
• 2 tablespoons red onion, minced
• 2 tablespoons dill or sweet pickles, minced
• 1 small garlic clove, minced (about 1/8 teaspoon)
• 2 tablespoons fresh parsley, minced
• 1/2 cup mayonnaise
• 1/4 teaspoon Dijon mustard

Classic Tuna Salad

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• 1½ pounds beef stew meat
• 1½ pounds lean cubed pork
• 1 green bell pepper, chopped
• 1 small onion, chopped (about 1 cup)
• 1 (6-ounce) can tomato paste
• 1/2 cup firmly packed light brown sugar
• 1/4 cup white vinegar 1 tablespoon chili powder
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 2 teaspoons Worcestershire sauce
• Your favorite cole slaw for serving

Barbecue Pulled Pork and Beef

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• 1½ pounds lean ground turkey
• 1 cup oats (quick or old fashioned, uncooked)
• 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1½ teaspoons dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (1/3 to 1/2 oz. each) fresh mozzarella balls
• 6 hamburger buns, split and lightly toasted
• 3/4 cup jarred roasted red pepper halves, drained
• 1 bunch watercress, arugula or other favorite salad greens, stems removed

Mozzarella Cheese Stuffed Turkey Burgers

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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SHRIMP 

• 4 quarts water
• 1 tablespoon liquid crab boil, such as Zatarain’s
• 2 lemons, halved
• 2 bay leaves
• salt
• 1 pound medium shrimp, peeled and deveined
• about 1/2 cup Remoulade (click here for recipe)

FRIED GREEN TOMATOES

• 1 pound medium green tomatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 cup yellow cornmeal
• 1/2 cup vegetable oil, plus more as needed
• 4 cups chopped romaine lettuce
• 1 tablespoon extra-virgin olive oil
• 8 slices white sandwich bread, toasted
• 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

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• 1 can (12 oz) water-packed white albacore tuna
• 1 celery stalk, finely diced
• 2 tablespoons fresh parsley, minced
• 2 tablespoons sweet green pickle relish
• 1 teaspoon fresh lemon juice
• 1/2 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• sour dough bread, sliced thick

Classic Tuna Melt Sandwich

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• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Creole Tomato, Bacon, Basil, and Brie

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• 1 Creole tomato
• whole mozzarella, sliced into 1/8" slices
• fresh basil
• balsamic vinegar

Tomato Mozzarella and Basil Sandwich

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