Calamari subs with hot-sauce mayonnaise

AT A GLANCE

  • Serves 4 people

  • 800 gm cleaned calamari, cut into 3cm strips
  • 60 ml (¼ cup) olive oil, plus extra for brushing
  • 1 long red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of 1 lemon
  • 300 gm (1 cup) good-quality mayonnaise
  • 4-5 drops Tabasco or Cholula hot sauce
  • 1 large baguette, cut into 4 then halved horizontally
  • 2 oxheart tomatoes, thickly sliced
  • ½ iceberg lettuce, cut into wedges
  • To serve: lemon wedges
01   Combine calamari, oil, chilli, garlic and lemon rind in a bowl, toss to combine, then season to taste and set aside.
02   Combine mayonnaise and hot sauce to taste in a bowl, add lemon juice and season to taste.
03   Heat a char-grill pan over high heat. Brush baguette pieces with oil and char-grill, turning once, until golden and warm (1-2 minutes). Season to taste, spread with hot-sauce mayonnaise, top with tomato and set aside.
04   Char-grill calamari strips, turning occasionally, until golden and just cooked through (2-3 minutes). Divide among subs and serve with lettuce and lemon wedges.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

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