Po-Boy sandwich with ham and mushrooms
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 4 sandwiches
Complexity: easily
Quantity: 4 sandwiches
Nutritional value per serving:
Calories 862, total fat 57 G., saturated fats 9 G., proteins 25 G., carbohydrates 64 G., fiber 4 G., cholesterol 201 mg, sodium 1769 mg, sugar G.
Calories 862, total fat 57 G., saturated fats 9 G., proteins 25 G., carbohydrates 64 G., fiber 4 G., cholesterol 201 mg, sodium 1769 mg, sugar G.
Po-boy sandwich with ham and mushrooms - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup mayonnaise
- 1 cup chopped pickled peppadew peppers, plus 1 tablespoon brine
- 1 tbsp. whole grain mustard
- 1 tsp chopped fresh rosemary
- Coarse salt and freshly ground pepper
- 4 mini baguettes, cut in half lengthwise and slightly arched
- Olive or vegetable oil, for deep-frying
- 1.5 cups of wheat flour
- 4 large eggs
- 2 medium red onions, thinly sliced
- 300 g of champignons, cut into four pieces
- 230 g cooked or dried ham, cut into thin slices
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Cooking the dish according to the recipe:
- In a bowl, combine mayonnaise, pepper brine, mustard, rosemary, and 1 tablespoon of water. Season with salt and pepper to taste. Spread the mixture on the baguettes.
- Pour 4 cm of oil into a deep fryer or skillet and heat to 180°C. Line the pan with paper towels. In a large bowl, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In another bowl, beat the eggs and 2 tablespoons of water.
- Dredge the chopped onion in flour, then drop it into the hot oil and fry until crisp, about 1 minute. Transfer the fried onion to paper towels.
- Dredge the mushrooms in flour, then dip them in the egg mixture, then dredge them in flour again. Place them in hot oil and fry until golden brown, about 2 minutes. Transfer the mushrooms to paper towels and season with salt and pepper.
- Place the ham on the bottom halves of the baguettes. Then top with the peppadew peppers, fried onions, and mushrooms, and cover with the top halves.
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