Cajun Seafood Po’ Boy Sandwiches (makes 2 sandwiches)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve exactly 2/3 of the finished original (2 of the 3 original servings) — about 2 cups of the completed Mary Me Cajun Seafood Pasta (≈480 g). leftover Mary Me Cajun Seafood Pasta
- 2 TBSP mayonnaise
- 1 tsp hot sauce (e.g., Louisiana-style) mixed into the mayo
- 2 soft hoagie rolls or 2 crusty sandwich rolls (each about 6–8 inches)
- 1 cup shredded iceberg lettuce (about 2 handfuls)
- 1 medium ripe tomato, sliced (about 4 slices total)
Directions
- Slice the 2 hoagie rolls lengthwise but not all the way through; set aside. Preheat a medium skillet over medium heat.
- Place the reserved 2 cups (≈480 g) of the finished Cajun seafood pasta in a skillet. Cook over medium heat 3–4 minutes, stirring, until the seafood is heated through and sauce begins to thicken and cling to the pasta — you want it saucy but not runny; if needed, simmer 1–2 minutes more to reduce.
- While warming, mix 2 TBSP mayonnaise with 1 tsp hot sauce in a small bowl to make a spicy-mayo spread.
- Slice and toast the hoagie rolls: brush cut sides lightly with 1 tsp olive oil or butter and toast in a 350°F (175°C) oven for 4–6 minutes or in a dry skillet 1–2 minutes per side until golden and crisp.
- Divide the warmed seafood-pasta mix evenly between the two rolls (about 1 cup per sandwich). Top each with 1/2 cup shredded iceberg lettuce and 2 tomato slices. Drizzle the spicy mayo over the filling.
- Serve immediately while the filling is warm so the roll crisps contrast with the creamy seafood. Optionally squeeze a little lemon over the filling before closing the sandwich.