recipe 
yields
2 sandwiches
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
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
4 slices thick-cut brioche
4 slices Jambon de Paris (or shaved ham of choice)
4 slices Emmental or Swiss cheese
Crawfish Topping
Kale Mix Croque Filling
Sandwich Assembly
steps
Crawfish Topping
- Melt butter in sauté pan over low heat. Add garlic, shallots, and ginger and sweat 1 minute.
- Add fat-on crawfish tails and heat through before adding Sriracha, lemon and lime juices, and salt and pepper to taste; remove from heat.
- In a separate bowl, whisk eggs and cream until blended; add cheese and mix until cheese is coated. Set aside.
Kale Mix Croque Filling
- Sauté shallot and garlic with olive oil over medium heat until softened. Add kale and cover 3 minutes until wilted.
- Add butter, rice wine vinegar, Tabasco sauce, and salt and pepper to taste. Remove from heat.
Sandwich Assembly
- On one slice of brioche, spoon layer of cheese mixture and top with crawfish (about 2 ounces or as desired).
- Top remaining slice with kale mix, ham, and cheese slices.
- Place in 350-degree oven or under broiler until cheeses melt and golden crust forms.
- Serve warm.
Date Published: 06.24.14
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- from Chef Nico Romo of Fish Restaurant, Charleston, South Carolina
