Mardi Gras Melt Recipe
Make Mardi Gras Melt Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Seasoning & Sauce
Optional garnish
Method
Prep & Saute
Preheat and prepare proteins
Preheat oven to 400°F (200°C). Slice the French loaf lengthwise, creating a top and bottom but do not slice completely through if you prefer a hinge. Trim and slice the Andouille into 1/4-inch rounds. If using raw shrimp, sauté 6 oz shrimp in 1 teaspoon oil over medium-high heat for 2–3 minutes until opaque; if already cooked, warm gently for 1 minute. Season shrimp lightly with 1/4 tsp creole seasoning and the lemon juice.
Warm roast beef/pork
Warm the sliced roast beef or roast pork in a skillet over medium heat for 1–2 minutes with a splash (about 1/2 tsp) of Worcestershire sauce to enhance flavor. Remove from heat and set aside with the sausage and shrimp.
Assemble Sandwich
Make the spread: In a small bowl, combine softened butter, mayonnaise, creole/spicy mustard, 1/2 tsp Creole seasoning, smoked paprika, hot sauce, and the remaining Worcestershire if not used on meat. Stir until smooth and spreadable.
Spread the butter-mayonnaise mixture evenly on the cut sides of the French loaf (both top and bottom). This will help crisp and flavor the bread while toasting.
Arrange the proteins: On the bottom half of the loaf layer the provolone slices to cover most of the bread surface (this creates a melty barrier). Top the provolone with the warmed sliced Andouille, then the warmed shrimp, then the roast beef/pork slices, distributing evenly.
Add cheeses and pickles: Sprinkle the shredded Monterey/Jack cheese over the assembled proteins. Scatter sliced banana peppers and dill pickle chips (if using) across the cheese. Sprinkle sliced green onions and chopped parsley over the top.
Close sandwich and press: Place the top half of the loaf over the fillings. Press down gently to compact layers for even melting and toasting.
Bake & Finish
Wrap or place the sandwich on a baking sheet lined with foil. Bake in the preheated oven for 10–12 minutes, until cheese is melted and bread is toasted and golden. For a crisper top, open the loaf after 8–10 minutes and broil 1–2 minutes watching carefully to avoid burning.