A simple sandwich just hits the spot. But one thing that’s not simple is making a choice among all my favorites. If you’ve been a part of my Acadiana Table for some time, you no doubt understand my pursuit of the perfect sandwich—so many sandwiches, so little time. So here’s a list of my Top…
Pulled Pork Sandwich on Sweet Potato Waffle
This creative, open-face sandwich is piled high with flavor. If a mound of fall-apart tender pulled pork weren’t reason enough to come to the table, then layer the pork atop a piping hot sweet potato waffle crowned with tangy Southern slaw. Pass the sauce and start soppin’ up this delicious Pulled Pork Sandwich on Sweet…
Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese
Presented ceremoniously on a brioche bun, my Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese combines the best of hybrid Japanese beef with the down-home comfort of pimento cheese–a contrast of rich new flavors with more familiar tastes. The first time I tasted Kobe beef was at the flagship Matsuhisa in Beverly Hills, CA,…
Frostop and The Lot-O-Burger
Fresh hand-pressed beef griddled on the flat-top is dressed to impress on a sesame seed bun; it’s my all-time favorite fast-food burger—the Lot-O-Burger, my teenage years between two slices of bread. High school reunions come at you fast. They come in 10s and 20s and 30s as capsuled packets of time that shine light like…
Heirloom Tomato Sandwich on Sourdough with Garlic Aioli
With the crisp snap of the first bite of grilled sourdough, I can taste the dual combination of smooth goat cheese, and creamy garlic aioli as the intense juice of the heirloom tomato flows over my tongue. My taste receptors are in overdrive as the flavors meld together into my Heirloom Tomato Sandwich on Sourdough with Garlic…
Cajun Cuban Sandwich
With the crunchy snap of your first bite into my Cajun Cuban Sandwich, you just know this one is special. With the unmistakable punch of Creole mustard and the ooze of melted pepper jack blending with all the traditional ingredients in this multi-cultural version of the famous sandwich, this recipe will up your kitchen cred…
Kitchen Inspiration: Fresh Summer Corn Gets a Creative Sandwich Makeover
With one bite into the crackling crisp crust of this Griddled Corn Panini, you realize that sweet summer corn is for much more than the usual vegetable side-dish recipe. Farm fresh corn combines with the smoke of Cajun tasso for a buttery and cheesy sandwich combination. If you follow Acadiana Table, you clearly understand how…
The Freshest (and easiest) Sandwich Idea
So, what exactly is a tartine? By definition, it’s a French open-faced sandwich with sweet or savory ingredients. A rather fancy little word that conjures up snooty French folks taking dainty bites in between sips of their French 75. Not exactly down-home Cajun fare is it? Well, I beg to differ. This Radish and Goat…
The Best Burger in All The Land
It’s burger season, ya’ll! National Hamburger Week and the Memorial Day holiday are all the signals South Louisiana needs to fire up the grill and break out the buns. Put away the propane crawfish boiling rigs; summertime backyard burger bashes are firing up all over Acadiana. “Who has the best burger in Acadiana?” is the…
Beer-Braised Smoked Sausage Po’Boy with Griddled Vidalia Onions and Sauce Duo
Smoked sausage is a familiar food item throughout Acadiana, and not a festival goes on without a booth serving up a smoked sausage po’boy. This Cajun recipe doesn’t get any simpler and don’t look for me to complicate it…much. First, the basics: My bread is classic–a soft po’boy bun from Evangeline Maid Bread in Lafayette….