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Emeril's Kicked Up Ball Park Sandwich

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Shredded duck confit

  2. 1 1/2 cups 355ml Mayonnaise

  3. 1/4 cup 15g / 1/2oz Minced red onions

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 12 Caramelized Onion Focaccia - seeNote

  7. 12 Fresh tomato, about 1/4" thick

  8. 1 lb 454g / 16oz Fresh Mozzarella cheese - cut 12 slices

  9. 2 lbs 908g / 32oz Sweet potatoes - peeled, and Thinly sliced

Instructions Jump to Ingredients ↑

  1. * Note: See the "Caramelized Onion Focaccia" recipe which is included in this collection.

  2. Preheat the fryer.

  3. In a mixing bowl, combine the confit, 1 cup of the mayonnaise and red onions. Mix well. If the salad is to dry, add more mayonnaise. Season with salt and pepper.

  4. Spread 1 cup of the salad evenly over 6 slices of the bread. Season both sides of the tomatoes with salt and pepper. Lay 2 slices each of the tomato and cheese over the duck salad. Place the remaining slices of bread over the cheese. Press each sandwich together.

  5. Fry the potatoes, in batches, until golden brown, about 4 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt.

  6. Slice each sandwich in half diagonally and serve with the sweet potato chips.

  7. This recipe yields 6 servings.

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