sandwich – herlongwayhome https://herlongwayhome.com Where a meal is an event & home is the heart of it all Wed, 26 Jun 2019 14:48:19 +0000 en-CA hourly 1 https://wordpress.org/?v=5.4.15 https://herlongwayhome.com/wp-content/uploads/2019/01/cropped-HLWH-Icon-32x32.png sandwich – herlongwayhome https://herlongwayhome.com 32 32 Fried Chicken Sandwiches https://herlongwayhome.com/fried-chicken-sandwiches/?utm_source=rss&utm_medium=rss&utm_campaign=fried-chicken-sandwiches https://herlongwayhome.com/fried-chicken-sandwiches/#respond Wed, 26 Jun 2019 13:00:14 +0000 https://herlongwayhome.com/?p=5465 Continue Reading…]]> Earlier this month, we went to Nashville for hubby’s 40th/CMA Fest. We had so much fun and also ate our weight in fried chicken. Let me tell you. That spicy fried chicken thing they’ve got goin’ on in Music City is to. die. for.

I wish fried chicken didn’t have calories, because I’d be making this on the reg. But, these sandwiches gave us just enough of a little taste of Nashville at home.

To kick these sandwiches up a notch, I generously added spicy honey on top of the fried chicken. And then, topped them with the Trader Joe’s sweet and spicy jalapenos that are amazing (and I literally add to everything these days) and some spicy pickles.

When we were in Nashville, we stopped by Hattie B’s one night for dinner for the hot chicken. Holy shit, guys. It was HOT. We did try the hottest of the hot (shut the cluck up) and my tongue was straight up RED. I about died for at least 10 minutes. Never again. It was the kind of spice that just hurts and has no flavor. So I swear to you, these sandwiches are NOT that kind of hot. It really is all about the toppings that makes it spicy.

I used soft Portuguese rolls for the sandwiches, they’re our favorite for any kind of sandwich with a serious filling. They also toast up so nicely if you want to add some extra texture to your sammie.

Make sure you have all your toppings ready to go. I used:

I can’t recommend this honey enough – it’s the only spicy honey that I actually care for – the others just taste hot but not enough flavor and the Bee’s Knees is perfectly balanced.

So whip up a batch of fried chicken, split your rolls, top it with your toppings and enjoy!

]]> https://herlongwayhome.com/fried-chicken-sandwiches/feed/ 0 How to Make Shrimp Po Boys Sandwiches with Tomato Chutney https://herlongwayhome.com/how-to-make-shrimp-po-boys-sandwiches-with-tomato-chutney/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-make-shrimp-po-boys-sandwiches-with-tomato-chutney https://herlongwayhome.com/how-to-make-shrimp-po-boys-sandwiches-with-tomato-chutney/#respond Thu, 21 Feb 2019 14:00:40 +0000 https://herlongwayhome.com/?p=4793 Continue Reading…]]> I hope you are all ready to have to make these shrimp po boys on repeat! Seriously, they were such. a. hit. My husband doesn’t like when I put “salad” on a sandwich – ya know, lettuce, tomato, sometimes onion, the stuff that makes them taste really good. But this sandwich, he couldn’t wait until I was done photographing to try, ate it with the “salad” on it, and asked for them the next day. So get your note pad ready, write down the ingredients for and make these shrimp po boy sandwiches with tomato chutney!

Now, in a traditional po boy, you’d find sliced tomato, lettuce and remoulade sauce. Since it’s only Februrary, I was feeling like slices of tomato would likely be super grainy and not very exciting. I am so happy I decided to make a tomato chutney for this. It really gave the sandwich something extra. You can bet you’ll be seeing this chutney creeping in here and there – already dreaming about it on avo toast with a fried egg, or a panini, or a BLTC – bacon, lettuce, tomato chutney.

Okay, so, first you’ll want to make the chutney. You don’t need it to be hot, so make it first or even the day before. It’ll just make your life so much easier! Then, you’ll make the remoulade. Okay, mine isn’t a really one. It’s just mayo mixed with a little siracha and some of that creole seasoning I shared earlier in the week.

But don’t put away the seasoning just yet! We are going to season the heck out of both the flour and the breadcrumbs with the seasoning, too. It gives this shrimp so much flavor. To really crank it up a notch, I tossed spicy pickles onto my sandwich.

Look at those shrampssss, so good, right?!

And here’s a little BTS action for you – I’m not kidding, the second I stopped photographing, hubs was all over it. He couldn’t wait to try them!

And one last little trick for you! I also made this lower – note, lower, not no, I mean, these are fried and covered in bread crumbs – carb by serving them in butter lettuce cups with little tacos! Chutney on the bottom with a spicy pickle, topped with a shrimp and then remoulade watered down to make it saucier rather than spreadier, drizzled on top.

Let me know if you make these!

Print

Shrimp Po Boy Sandwiches with Tomato Chutney

These are definitely a new go-to in our house! Even with the “salad” (lettuce, tomato chutney, pickles) on these sandwiches, they were scarfed down and highly enjoyed in our house. New fan favorite, for sure. 
Course Lunch, Main Course
Cuisine American
Keyword cajun, creole, sandwhich, shrimp
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Tomato Chutney

  • 20 oz cherry tomatoes washed
  • 2 tbsp olive oil
  • 1/2 c chopped onions
  • 1/2 c chopped carrots about 1.5 medium carrots
  • 6 cloves garlic, minced
  • 1/2 c apple cider vinegar
  • 3 tbsp lemon juice, fresh
  • 1/2 tsp cinnamon
  • 2 tbsp brown sugar
  • 1 tsp red pepper flakes
  • salt & pepper to taste

Remoulade

  • .5 cup mayo
  • 2-4 tbsp creole seasoning start with a little, add until you like the heat
  • 2-4 tbsp siracha start with the smaller amount and adjust the heat to your preference

Shrimp

  • 1 lb large shrimp, cleaned and tails removed See note if using frozen
  • 1 c flour
  • 6 tbsp creole seasoning, divided
  • 2 eggs, beaten
  • .5 cup bread crumbs
  • .5 cup panko crumbs
  • salt
  • 2 inches of vegetable oil for frying

For Sandwich Assembly

  • 1 batch tomato chutney
  • 1 batch remoulade
  • 1 batch fried shrimp
  • 1 head butter lettuce or other lettuce
  • spicy pickles optional
  • lemon wedges, parsley optional

Instructions

Tomato Chutney

  • Preheat the oven to 350. Spray a baking dish lightly with cooking spray. 
  • Add tomatoes to the baking dish, pouring the olive oil over the tomatoes. Toss to combine. 
  • Place in the oven for about 25 minutes until the tomatoes are nicely roasted.
  • At 20 minutes, start to sautee the carrots and onions until they are soft (about 5 minutes). Add the garlic until fragrant (just 1 minute)
  • Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
  • Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to simmer and continue to cook until it thickens, about 20 minutes. Stir to keep the flavors melding and the tomatoes to continue to burst. 
  • After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool. Store in an airtight container in the refrigerator. 

Remoulade

  • Combine ingredients, adjusting the spice as necessary. Stir well, set aside. 

Shrimp

  • Pat shrimp dry. Set aside. 
  • Prepare a pan or tray for draining shrimp after frying with paper towels. Set aside. 
  • In one bowl, mix flour and 3 tbsp of creole seasoning. In another bowl, beat 2 eggs. In a third bowl, mix bread crumbs, panko and 3 tbsp of creole seasoning. 
  • Dunk the shrimp in the flour, shake excess; dunk in the egg, coating the shrimp completely, shake excess; dunk in the bread crumb mixture, shake excess. Set aside. 
  • Repeat with all shrimp.
  • Place in the refrigerator while the oil heats to 370 degrees. 
  • When the oil is ready, remove the shrimp from the refrigerator and fry 3-6 shrimp at a time on each side until golden brown, about 2-3 minutes total. Keep an eye on the shrimp to ensure they don’t get too golden and that the heat stays consistent at 370. 
  • Allow shrimp to drain on the paper towel while frying the remaining shrimp. 
  • To assemble the sandwiches, spread remoulade on the bread, top with lettuce, add the tomato chutney, pickles, shrimp, and garnish with parsley. Serve with wedges of lemon, if desired, and extra chutney and pickles!

Notes

I used frozen shrimp for my po boy sandwiches. To defrost, I ran them under cold water and then patted them dry. While they were defrosting I removed the tails, which popped right off. 
]]> https://herlongwayhome.com/how-to-make-shrimp-po-boys-sandwiches-with-tomato-chutney/feed/ 0