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2 sandwiches

    Crawfish Topping
  • ½ pound butter
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 tablespoon minced ginger
  • 1 pound “fat-on” Louisiana crawfish tail meat, thawed
  • 2 tablespoons Sriracha to taste
  • juice from 1 lemon and 1 lime
  • Salt and pepper to taste
  • 2 eggs
  • 1 cup cream
  • 2 cups grated Swiss cheese

  • Kale Mix Croque Filling
  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped garlic
  • 2 tablespoons olive oil
  • 1-pound bag kale
  • 2 tablespoons butter
  • 2 tablespoons rice wine vinegar
  • 5 dashes Tabasco sauce
  • Salt and pepper to taste

  • Sandwich Assembly
  • 4 slices thick-cut brioche
  • 4 slices Jambon de Paris (or shaved ham of choice)
  • 4 slices Emmental or Swiss cheese

Crawfish Topping

  1. Melt butter in sauté pan over low heat. Add garlic, shallots, and ginger and sweat 1 minute.
  2. Add fat-on crawfish tails and heat through before adding Sriracha, lemon and lime juices, and salt and pepper to taste; remove from heat.
  3. In a separate bowl, whisk eggs and cream until blended; add cheese and mix until cheese is coated. Set aside.

Kale Mix Croque Filling

  1. Sauté shallot and garlic with olive oil over medium heat until softened. Add kale and cover 3 minutes until wilted.
  2. Add butter, rice wine vinegar, Tabasco sauce, and salt and pepper to taste. Remove from heat.

Sandwich Assembly

  1. On one slice of brioche, spoon layer of cheese mixture and top with crawfish (about 2 ounces or as desired).
  2. Top remaining slice with kale mix, ham, and cheese slices.
  3. Place in 350-degree oven or under broiler until cheeses melt and golden crust forms.
  4. Serve warm.
  • from Chef Nico Romo of Fish Restaurant, Charleston, South Carolina

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