Po'boy

Ingredients · 2 servings

• 300 gFried shrimp, hot and crisp
• 1French baguette, split lengthwise
• 50 gLettuce, shredded
• 1Tomato, sliced
• 4 tbspRemoulade
• 40 gPickle, sliced
• 1 tspMustard (optional)

Equipment

oven, baking sheet, serrated knife, cutting board, spoon, tongs

Instructions

1. 1
   Gather Ingredients

   Gather fried shrimp, baguette, lettuce, tomato, remoulade, pickles, and mustard; set out a baking sheet, serrated knife, board, spoon, and tongs. · 3 min

   What to look for: All fillings are measured and the bread is ready to split.

2. 2
   Heat Bread

   Heat the oven to 204°C / 400°F and place the split baguette on a baking sheet until the crust feels hot and crackly. · 4 min

   What to look for: The baguette is warm with a crisp outer crust.

3. 3
   Warm Shrimp

   Add fried shrimp to the same sheet and heat until the coating is crisp and the centers are steaming hot. · 5 min

   When it is done: Confirm shrimp are steaming hot, or 63°C / 145°F if checking with a probe.

4. 4
   Dress Bread

   Spread remoulade over both cut sides of the warm baguette, reaching the edges so every bite tastes creamy and tangy. · 2 min

   What to look for: The cut faces are evenly coated with remoulade.

5. 5
   Layer Vegetables

   Layer lettuce, tomato, and pickles on the bottom half, then add mustard only if you want extra sharpness. · 3 min

   What to look for: The vegetables form an even dressed layer.

6. 6
   Fill Shrimp

   Pile the hot fried shrimp over the dressed vegetables and close the baguette without pressing out the crust. · 1 min

   What to look for: The shrimp sits high in the loaf and the crust remains intact.

7. 7
   Serve Sandwich

   Slice the sandwich into 2 portions and serve at once while the shrimp crust is crisp and the bread is crackly. · 1 min

   What to look for: Each portion shows shrimp, lettuce, tomato, pickles, and sauce in the bread.