800 gmcleaned calamari, cut into 3cm strips60 ml (¼ cup)olive oil, plus extra for brushing1long red chilli, finely chopped1garlic clove, finely choppedFinely gratedrind and juice of 1 lemon300 gm (1 cup)good-quality mayonnaise4-5 dropsTabasco or Cholula hot sauce1large baguette, cut into 4 then halved horizontally2oxheart tomatoes, thickly sliced½iceberg lettuce, cut into wedgesTo serve:lemon wedges
Combine calamari, oil, chilli, garlic and lemon rind in a bowl, toss to combine, then season to taste and set aside.
Combine mayonnaise and hot sauce to taste in a bowl, add lemon juice and season to taste.
Heat a char-grill pan over high heat. Brush baguette pieces with oil and char-grill, turning once, until golden and warm (1-2 minutes). Season to taste, spread with hot-sauce mayonnaise, top with tomato and set aside.
Char-grill calamari strips, turning occasionally, until golden and just cooked through (2-3 minutes). Divide among subs and serve with lettuce and lemon wedges.
This recipe is from the December 2011 issue of Australian Gourmet Traveller.