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Calamari subs with hot-sauce mayonnaise

You'll need

800 gm cleaned calamari, cut into 3cm strips 60 ml (¼ cup) olive oil, plus extra for brushing 1 long red chilli, finely chopped 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon 300 gm (1 cup) good-quality mayonnaise 4-5 drops Tabasco or Cholula hot sauce 1 large baguette, cut into 4 then halved horizontally 2 oxheart tomatoes, thickly sliced ½ iceberg lettuce, cut into wedges To serve: lemon wedges


  • 01
  • Combine calamari, oil, chilli, garlic and lemon rind in a bowl, toss to combine, then season to taste and set aside.
  • 02
  • Combine mayonnaise and hot sauce to taste in a bowl, add lemon juice and season to taste.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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