New Orleans Cheeseburger Po Boy

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3/4 lbs ground chuck
dash red pepper
dash salt
pinch of parsley
2 1/2 tea spoons of cajun blackened seasoning
1 stick of butter
2 tbl spoons colavita olive oil
1 tomato
1 head of romaine lettuce
1 fresh baguette
1 cup freshly grated American Cheese
1 purple onion
1/4 cup remoulade sauce made specifically with colavita olive oil and grey poupon. (i make this myself, but the recipe exceeds the number of allowed ingredients so use any remoulade sauce that can be bought at a local grocery store)



1. mix ground chuck with parsley salt and red pepper in a mixing bowl then make three 1/4 lb hamburger patties. Set aside. 2. melt the butter in a dish large enough to dip a hamburger patty into. 3. heat a cast iron skillet on high for about 10 minutes. 4. dip the patties in the butter then apply 1/4 teaspoon of blackened seasoning to each side of each patty. 5. cook the patties in the skillet to medium well (or whatever you like). this is best done with a good hood or outside due to the smoke. 6. cut the baguette to the point where it will fold open, apply remoulade to both sides, and add put the cooked patties on it side by side. 7. top the patties with unmelted grated american cheese. 8. dress with sliced tomato, shredded lettuce, and sliced purple onion. 9. fold closed and enjoy.