Classic Panini: Shrimp Po’boy

Preparation info
  • Serves


    • Difficulty


Appears in
Perfect Panini: Mouthwatering Recipes for the World's Favorite Sandwiches

By Jodi Liano

Published 2013

  • About

Slathered with creamy rémoulade sauce, heaped with sweet fried shrimp, and topped off with crunchy iceberg lettuce, this traditional New Orleans submarine sandwich is nothing short of divine. To add spice, drizzle it with hot-pepper sauce.


  • submarine rolls 2, split
  • canola oil 1 tbsp
  • yellow cornmeal ¼


  1. Preheat the oven to 200°F (95°C). Stir together the cornmeal, salt, and cayenne on a plate. Peel and devein the shrimp, then place them on the plate, half at a time, and turn to coat with the cornmeal.
  2. In a deep frying pan or saucepan, heat