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Emeril's Kicked Up Ball Park Sandwich
6
1
1
Cup Shredded duck confit
−1/2 Cup Mayonnaise
/ cup minced red onions
Salt
Freshly ground black pepper
1
1
1
2
2
2 Slice Caramelized Onion Focaccia
2 Slice Fresh tomato; about 1/4 inch thick
Pound Fresh Mozzarella cheese; cut into 12 slices
Pound Sweet potatoes; peeled and thinly sliced
4 Fat; 0 Other Carbohydrates
Preheat the fryer.
In a mixing bowl, combine the confit, 1 cup of the mayonnaise and red
onions. Mix well. If the salad is to dry, add more mayonnaise. Season with
salt and pepper. Spread 1 cup of the salad over evenly over 6 slices of the
bread. Season both sides of the tomatoes with salt and pepper. Lay 2 slices
each of the tomato and cheese over the duck salad. Place the remaining
slices of bread over the cheese. Press each sandwich together. Fry the
potatoes, in batches, until golden brown, about 4 minutes, stirring
occasionally. Remove and drain on paper towels. Season with salt. Slice each
sandwich in half diagonally and serve with the Sweet Potato Chips.
Yields: 6 servings
Emeril's Kicked Up Ball Park Sandwich
217
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