Mushroom and Ham Po'Boy

• 3/4 cup mayonnaise
• 1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon minced fresh rosemary
• Kosher salt and freshly ground pepper
• 4 hero rolls, split and partially hollowed out
• Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying
• 1 1/2 cups instant flour (such as Wondra)
• 4 large eggs
• 2 medium red onions, very thinly sliced
• 10 ounces cremini mushrooms, quartered
• 1/2 pound sliced ham or capicola

1. Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl.
2. Season with salt and pepper.
3. Spread evenly on the cut sides of the rolls.
4. Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels.
5. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
6. Whisk the eggs and 2 tablespoons water in another bowl.
7. Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute.
8. Transfer to the prepared baking sheet to drain.
9. Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes.
10. Drain on the baking sheet and season with salt and pepper.
11. Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms.
12. Per serving: Calories 862; Fat 57 g (Saturated 9 g); Cholesterol 201 mg; Sodium 1,769 mg; Carbohydrate 64 g; Fiber 4 g; Protein 25 g
13. Photograph by Antonis Achilleos

mayonnaise, peppadew peppers, fresh rosemary, kosher salt, hero rolls, olive oil, flour, eggs, red onions, cremini mushrooms, ham

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mushroom-and-ham-poboy-recipe.html (may not work)