Monday, September 20, 2010


(Calamari and Sausage sandwich)

For those of you who love calamari and sausage, this is a great combo that is sure to please all wrapped up in a sandwich!

1 pound cleaned Calamari Tubes and Tentacles mixed
1/4 cup half and half
1 Tablespoon juice from California Hot Mix
3 teaspoons sea salt – divided, plus extra for rolls and tentacles
2 teaspoons fresh black pepper divided
¼ cup flour
Lemon rind from one lemon
3 Andouille sausage, butterflied
3 Tablespoons salted butter
3 Tablespoons Extra Virgin Olive Oil, plus extra for rolls
3 medium to large size shallots thinly sliced
1 heaping teaspoon Crushed Garlic
¼ cup Mezzetta Deli sliced mild pepper rings
¼ cup Mezzetta California Hot Mix

¼ cup deli sliced roasted sweet bell pepper

large Mezzetta sweet cherry peppers, diced
¼ teaspoon red pepper flakes
2 cups loosely packed Arugula
1/4 cup vegetable or canola oil
4 Hoagie type rolls (I used Francisco French Rolls) – brushed with olive oil and sea salt
Juice from half a lemon


Separate out calamari tubes from tentacles. Slice tubes ¼ inch thick and set aside. In a small bowl mix half and half with juice from California Hot Mix. Add ½ teaspoon sea salt and ¼ teaspoon black pepper to tentacle parts. Mix well. Add tentacles only to half and half mixture and let marinate for about 15 to 30 minutes. In a seperate bowl mix flour with lemon rind and set aside.

Grill or pan fry butterflied Andouille sausage on both sides until heated through and grill marks appear. Cover with foil and set aside. Once cooled, slice into ½ inch slices and set aside.

Melt butter and Extra Virgin Olive Oil in large skillet over medium high heat. Add shallots and cook until beginning to carmelalize, about 5 minutes. Add crushed garlic and cook for another minute. Add sliced calamari tubes, pepper rings, California hot mix, bell peppers, sweet cherry peppers, red pepper flakes remaining salt and pepper and stir till combined. Cook for approximately 10-12 minutes adding the chopped Andouille sausage and Arugula the last 2 minutes to heat through.

While Calamari mixture is cooking, in a seperate medium size skillet heat up 1/4 cup vegetable or canola oil on medium high heat. Drain calamari tentacles from half and half mixture and add to flour mixture until lightly coated. Add to hot oil and brown well on both sides until golden and crispy. Drain on paper towels and season with sea salt when still hot.

Brush hoagie rolls inside and out with olive oil and sprinkle lightly with sea salt. Place on grill or in oven until lightly golden brown.

Remove calamari mixture from heat. Spoon 1/4 of the mixture into hoagie rolls and add the crispy fried tentacle parts on top of each roll. Drizzle with lemon juice and serve.

1 comment:

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