Page 10 of Roux the Day

• ¼ lb thinly sliced provolone cheese

• ¼ lb thinly sliced mozzarella cheese

METHOD

1. Make the Olive Salad

Combine all the chopped olives, giardiniera, capers, roasted red peppers, and garlic in a bowl. Stir in the olive oil, red wine vinegar, oregano, salt, and pepper. For the best flavor, cover and let the salad marinate in the refrigerator overnight so the oil absorbs the flavors

2. Layer the Sandwich

Spoon a generous amount of the olive salad onto the bottom half of the bread, making sure some of the flavorful juices soak in. Layer half of your sliced meats, then the cheeses, and finally the remaining meats.

3. Top with the remaining olive salad and cover with the top half of the bread. Press. Let it set for 1-2 hours so the bread can absorb the oils. Cut into quarters and serve.

you can bake the wrapped sandwich at 350°F (175°C) for 15-20 minutes to melt the cheese

CRAWDAD HOLE’S SHRIMP PO’BOY

"A PO'BOY WITHOUT EXTRA REMOULADE IS JUST A SANDWICH — DON'T BE SHY, CHER!"

DURATION

30 minutes

SERVING SIZE

4 sandwiches

INGREDIENTS

• 24 shrimp, shucked & drained

• 1 cup fine yellow cornmeal

• ½ cup all-purpose flour

• 1 Tbsp Cajun seasoning

• 2 large eggs, beaten

• Vegetable oil for frying

• 4 po'boy rolls, split

• Shredded iceberg lettuce

• Sliced ripe tomatoes

• Creole remoulade sauce (see recipe below and make extra!)

• Sliced dill pickles

• Louisiana-style hot sauce — always on the side

METHOD

1. Mix cornmeal, flour, and Cajun seasoning in a shallow bowl.