Calamari Po-Boy with Thai Chili Remoulade

Ingredients

4 oz. Phillips Salt & Pepper Calamari
6″ sesame hoagie or sub roll
1/2 c. arugula or spinach leaves
2 strips bacon or peppered bacon, cooked and chopped
1 Tbsp. red onion, julienned

Thai Chili Remoulade:
2 Tbsp. Kikkoman (or other brand) Thai-style chili sauce
1/4 c. mayonnaise
1 tsp. Zatarain’s Creole Mustard
1/2 tsp. fresh parsley, minced
1 tsp. scallion (green onion), thinly sliced

Cooking Instructions

• Cook calamari according to package directions.
• Mix all remoulade ingredients together, set aside.
• Cut roll so it is “hinged” and not cut all the way through.
• Spread rémoulade across each side of roll.
• Place arugula on top of sauce.
• Pile calamari on top and sprinkle with onion and bacon.
• Serve the remaining portion of sauce on the side, topped with a sprinkling of paprika, if desired.

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