Mushroom and Ham Po'Boy

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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3/4 cup mayonnaise

1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar

1 tablespoon Creole or whole-grain mustard

1 teaspoon minced fresh rosemary

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

4 hero rolls, split and partially hollowed out

Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying 

Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying

1 1/2 cups instant flour (such as Wondra)

4 large eggs

2 medium red onions, very thinly sliced

10 ounces cremini mushrooms, quartered

1/2 pound sliced ham or capicola


  1. Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl. Season with salt and pepper. Spread evenly on the cut sides of the rolls. Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk the eggs and 2 tablespoons water in another bowl. Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute. Transfer to the prepared baking sheet to drain. Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes. Drain on the baking sheet and season with salt and pepper. Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms. 

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