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                                                                  In Louisiana, a po'boy is a soft baguette filled with either fried seafood or meat. Melissa Rubel Jacobson makes her po'boys with juicy grilled pork patties, topped with lettuce, tomato and a crunchy-creamy pickle-and-shallot mayonnaise.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb ground pork
                                                                  • Yes No 1 1/2 tsp paprika
                                                                  • Yes No 1 1/4 tsp thyme leaves, dried
                                                                  • Yes No 3/4 tsp cayenne pepper, ground
                                                                  • Yes No 3/4 tsp garlic powder
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/2 cup mayonnaise
                                                                  • Yes No 1 1/2 tbsp dijon mustard
                                                                  • Yes No 2 medium dill pickle
                                                                  • Yes No 1/2 small shallot
                                                                  • Yes No four 8 inch soft baguettes
                                                                  • Yes No 2 cup shredded iceberg lettuce
                                                                  • Yes No 2 tomato
                                                                  • Yes No hot sauce
                                                                  • Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
                                                                  • Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
                                                                  • Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 4
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve

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