This sandwich is pack with layers of flavors and just hits on all cylinders. Here is the recipe and build out.
Spicy Remoulade Coleslaw 1 Cup Mayo 3 TBS Hot sauce 2 TBS Stone ground mustard 2 garlic cloves pressed 1 lime squeezed 1 tsp cracked black pepper Toss with thin sliced red onion, shredded carrots, shredded cabbage and thin copped baby arugula. Shrimp 2 pounds tossed with a spice blend and 2 TBS EVOO then saute with 4 TBS of butter until almost all liquid is gone. Spice Blend: 2 TBS Cajun seafood spice, 1 Tsp Garlic powder, 1 TBS Smoked Paprika, Pinch red pepper flakes and add S&P at end to taste. Stack Save some of your remoulade sauce to spread a layer on bottom of french bread. Add tomato slices Add Shrimp Add dill pickles Stack on the coleslaw Top with Avacado slices More at www.theflavortrain.com #theflavortrain
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I made this great comfort sandwich for my niece this week and she loved it. I don't like doing box Mac n Cheese so I build a classic french based cheese sauce from one of the five mother sauces (Bechamel) and then build the sandwich. It's also great with hot dogs or pulled pork and I've done all three versions and even done bacon and hot dogs together.
The secret to the "Grill" is pre-grill the bread to light golden and then load it up to finish and press down with a pan or in a pannini maker. Ingredients Homemade Mac and Cheese -Bechamel based cheese sauce (see below) 8 slices country white bread, buttered 8 slices thick-cut smoked bacon, cooked 2 Roma tomatoes, sliced into 1/4-inch slices, optional Hot sauce, such as Frank's, optional Mac and Cheese: One box elbow macaroni Kosher salt 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups milk 1 1/2 cups shredded sharp yellow Cheddar 1/2 cup Parm 1/2 cup Romano Splash hot sauce, or pinch of cayenne Freshly ground black pepper |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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