How to Make Spicy Seafood Sandwich

Prepare Toasted Foundation

Create perfectly buttered and toasted rolls for ideal base.

Build Aromatic Vegetable Base

Sauté peppers and onions for sweet-savory foundation.

Master Spicy Seafood Filling

Cook seafood with bold spice blend to perfect tenderness.

Craft Cooling Cream Element

Blend herb-infused spread to balance the sandwich's heat.

Baking Tips

For maximum flavor, marinate raw seafood in half of the spice mixture for 30 minutes before cooking.

Make sure not to overcook the seafood – it should be just cooked through to maintain tenderness.

The spice level can be customized by adjusting the amount of cayenne pepper and hot sauce.

For a smokier flavor, substitute smoked paprika for regular paprika.

Serve with a side of coleslaw or potato chips for a complete meal.

Spicy Seafood Sandwich

Name: Spicy Seafood Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 sandwiches
Cuisine: Fusion, Coastal, Cajun-Inspired
Ingredients: 1 pound mixed seafood (shrimp, crab meat, and/or diced scallops); 4 brioche rolls or hoagie rolls, split; 3 tablespoons butter, softened and divided; 4 tablespoons olive oil, divided; 1 red bell pepper, thinly sliced; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons cajun seasoning; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 tablespoon hot sauce (such as Tabasco or Sriracha); 2 tablespoons lemon juice; 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; 2 cups shredded lettuce; 2 tomatoes, sliced; 1 avocado, sliced (optional); Pickled jalapeños to taste; Salt and pepper to taste; Lemon wedges for serving

A bold and flavorful sandwich featuring tender seafood tossed in a zesty, spicy sauce and served on a toasted roll with fresh vegetables. This gourmet creation balances heat, creaminess, and the natural sweetness of seafood for a memorable meal that's perfect for lunch or dinner.

Prep Time

20 Minutes

Cook Time

15 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

1 pound mixed seafood (shrimp, crab meat, and/or diced scallops)

4 brioche rolls or hoagie rolls, split

3 tablespoons butter, softened and divided

4 tablespoons olive oil, divided

1 red bell pepper, thinly sliced

1 medium onion, thinly sliced

3 cloves garlic, minced

2 tablespoons cajun seasoning

1 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 tablespoon hot sauce (such as Tabasco or Sriracha)

2 tablespoons lemon juice

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

2 cups shredded lettuce

2 tomatoes, sliced

1 avocado, sliced (optional)

Pickled jalapeños to taste

Salt and pepper to taste

Lemon wedges for serving

Instructions

Preheat oven to 350°F (175°C).

Spread 2 tablespoons of softened butter on the inside of the split rolls. Place on a baking sheet and toast in the preheated oven for 5-7 minutes until golden and crisp. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced bell pepper and onion, and sauté until softened, about 5-6 minutes.

Add minced garlic and cook for another 30 seconds until fragrant. Transfer vegetable mixture to a plate and set aside.

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. If using raw seafood, add it now (if using pre-cooked seafood, wait until step 6).

Add cajun seasoning, paprika, cayenne pepper, oregano, and thyme to the seafood. Stir and cook until seafood is just cooked through, about 3-4 minutes for raw shrimp or scallops. If using pre-cooked seafood, cook just until heated through, about 2 minutes.

Return the vegetable mixture to the skillet with the seafood. Add hot sauce and lemon juice, stirring to combine. Cook for 1 minute to let flavors meld. Season with salt and pepper to taste.

In a small bowl, combine mayonnaise, sour cream, parsley, and chives. Mix well to create the sandwich spread.

Spread the remaining 1 tablespoon of butter on the outer sides of the toasted rolls and place back in the oven for 1-2 minutes until lightly golden.

To assemble the sandwiches: Spread the herb mayo mixture on both sides of the toasted rolls. On the bottom half, layer shredded lettuce, tomato slices, and optional avocado.

Spoon the hot seafood mixture over the vegetables and top with pickled jalapeños if desired.

Close the sandwiches with the top halves of the rolls and serve immediately with lemon wedges on the side.

Spicy Seafood Sandwich

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Spicy Seafood Sandwich

Spicy Seafood Sandwich

Ingredients

Instructions