From: Executive chef Tory McPhail, Commander’s Palace, New Orleans. Yield: 1 sandwich.
1 Tbsp. Creole mustard mixed with 2 Tbsp. unsalted butter at room temperature
1 sliced French bread, ½” thick
2 oz. ground tasso ham
3 oz. shredded mozzarella
5 oz. cochon de lait (roasted suckling pig)
2 pieces pickled okra
1 oz. shaved red onion
as needed, pickled cilantro
Spread Creole mustard butter on bread, then assemble sandwich ingredients in order.
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