Po’boys are a staple sandwich in the American South—primarily in Louisiana, where they are often topped with fried shrimp. But for a vegetarian alternative that is equally delicious, this recipe incorporates fresh veggies like zucchini, bell pepper, and cabbage, brought together with a flavorful and creamy avocado spread.
- 4 (4-inch-long) whole wheat torpedo rolls
- 1 avocado, peeled and core removed
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- ½ tbsp. capers
- ¼ tsp. fresh garlic, minced
- ½ tbsp. hot sauce
- 1 carrot, peeled and thinly sliced lengthwise
- 1 zucchini, thinly sliced lengthwise
- 1 beet, peeled and thinly sliced
- ½ red onion, peeled and thinly sliced
- 1 c. red cabbage, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 c. pea shoots
- 1 cucumber, thinly sliced lengthwise
- In a food processor, blend together avocado rémoulade ingredients until smooth.
- Split rolls, and remove some of the filling from inside the rolls. Spread rémoulade on both halves.
- Evenly distribute filling ingredients, and serve.