Name: Mushroom and Ham Po'Boy
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Mushroom and Ham Po'Boy

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