Tag: sandwich
Catfish Po’Boy
Catfish Po’Boy
I love me a good po’boy sandwich; whether it has fried shrimp, fried catfish, fried crawfish, Louisiana hot links, fried alligator, or fried oysters on it. The sandwich was said to be created by the Martin family in Louisiana in 1929 at their restaurant; made to feed dock workers, farmers, streetcar workers, and other “poor boys” in the neighborhood. The sandwich always has one of the proteins mentioned above, along with shredded lettuce, tomato, sometimes pickles, and either mayonnaise or remoulade sauce.
Ingredients
- 1 catfish fillet 6-8 oz
- 2 tbsp cajun seasoning separated
- 1/3 cup flour
- 1/4 cup yellow or white cornmeal
- 1/4 cup buttermilk
- 2 tbsp hot sauce
- vegetable oil for frying
Sandwich
- baguette or telera roll
- tomato sliced
- lettuce shredded
- remoulade sauce.
Instructions
- Season the catfish fillet with 1 tbsp of cajun seasoning.
- Dust the catfish with 2 tbsp of flour on both sides.
- Mix together the buttermilk and hot sauce.
- Coat the catfish in the buttermilk.
- Mix together the remaining flour and cajun seasoning with the cornmeal.
- Coat the catfish with the flour/cornmeal mixture. Shake of any excess.
- Heat up slightly less than a 1/4” of cooking oil in a sauté pan over medium heat. Carefully place the catfish fillet into the oil.
- Fry for 5 minutes a side until crispy.
Sandwich Assembly
- Spread a generous amount of remoulade sauce on both sides of the baguette.
- Place slices of tomato on the top half and shredded lettuce on the bottom half. Place the catfish fillet on top of the lettuce.
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
How to make a Reuben
How to make a Reuben
In my opinion, there’s not much better than a reuben sandwich. Corned beef, swiss, sauerkraut, and thousand island dressing on marbled rye is a perfect combo, but where did the sandwich come from. Some say the sandwich was created in NYC by Arnold Reuben at his delicatessen Reuben’s in 1914. Others say the legendary sandwich came from a hotel in Omaha, Nebraska in 1928. It is so popular in Nebraska that March 14th is National Sandwich Day in Omaha.
Ingredients
- corned beef thinly sliced
- Swiss cheese thinly sliced
- sauerkraut
- rye or pumpernickel bread
- Kerry Gold Irish butter
- thousand island dressing
Instructions
- Melt a little butter in a sauté pan. Add in slices of corned beef and brown for a couple minutes a side.
- Separately, top the bread slices with Swiss cheese.
- Top with the corned beef and sauerkraut. Place another slice of Swiss cheese on top of the sauerkraut.
- Melt a 1/2 tbsp of butter on a griddle over medium heat. Place the sandwich on the pan. Grill for 4 minutes.
- Add another 1/2 tbsp of butter to the pan. Flip the sandwich and grill for 4 more minutes.
Pepito Sandwich
Pepito Sandwich
This is the first Venezuelan recipe on stonedsoup.net! This gargantuan sandwich is called the Pepito, and is one of the most popular street foods in Venezuela. The sandwich contains either beef or chicken, lettuce, tomato, a plethora of sauces including guasacaca, mayonnaise, ketchup, and mustard; topped with fried potato sticks on a large crusty baguette.
Servings: 1
Ingredients
- 1 tbsp vegetable oil
- 6 oz skirt steak
- 2 garlic cloves minced
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- baguettes
- mayonnaise
- lettuce
- tomato sliced
- guasacaca
- ketchup
- mustard
- potato stix
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Add the skirt steak to the pan with the garlic. Cook for 2 minutes. Season with soy sauce, Worcestershire sauce, salt and pepper. Cook for what more minutes. Remove from the pan.
Sandwich Assembly
- Spread the mayo on the baguette.
- Place the tomatoes on the bottom half; lettuce on the top half.
- Place the beef on the bottom half; guasacaca on the top half.
- Squirt on some ketchup and mustard. Top with the potato sticks.
