Breaded Mushroom Po Boy Sandwich
A new take on a New Orleans classic that has everything you want in a sandwich: crunch, texture, boatloads of flavor and hearty enough to serve as a meal! Comes together very quickly using either an Air Fryer or regular oven.
Serves: 4 Preparation Time: 18 min.
Instructions
1. Preheat your Air Fryer to 360F. Place the frozen breaded mushrooms in a single layer in the fryer basket, shaking out any excess breadcrumbs. Cook the breaded mushrooms for 10 minutes at 360, until golden brown. If using a standard oven, preheat oven to 400°F, place mushrooms on a baking tray in a single layer, and bake for 13-16 minutes until golden brown.
2. While the mushrooms are heating, add all the Remoulade ingredients to a medium bowl and whisk. Set aside until serving. When the mushrooms have finished heating up, remove from Air Fryer/oven.
3. To make the sandwich, slice open the baguettes/rolls and spread a light layer of butter on each side. Place in the oven/toaster oven and broil on high for about one minute (or toast lightly.) Watch carefully to avoid burning. Take out when the bread has golden brown edges.
4. Layer the arugula/lettuce, tomato slices, pickles and mushrooms on each roll, squeeze lemon juice over the mushrooms, then drizzle remoulade sauce over the sandwich to finish. Serve immediately.
Ingredients
For the Sandwich
3 cups Pinwheel Breaded Mushrooms (frozen)
4 baguettes or hoagie-style rolls
butter (spreadable or softened)
A few handfuls of arugula or lettuce
Sliced tomatoes
Pickles
Lemon wedges
For the Remoulade Sauce:
1 cup Vegan or regular Mayonnaise
2 Tbsp ketchup
2 Tbsp Dijon mustard
2 tsp prepared horseradish
1 Tbsp lemon juice
1 Tbsp parsley (dried or fresh)
¼ teaspoon cayenne (more if you want it spicier)
2 teaspoons Old Bay seasoning
1 Tbsp garlic powder
¼ tsp salt
¼ tsp pepper