Open-face Seafood Po-Boy

You say Po-Boy, I say Grinder. You say Submarine, I say Whatever. Any way you put it, if you get a good baguette and your favorite Bayou Cajun seasoning mix, you're headed for a great sandwich. I used Trader Joe's mixed frozen seafood which has shrimp, bay scallops and calamari, and I used their frozen artichoke quarters. Crayfish, langostines, crab or lobster would of course also be great with this! While many New Orleans Po-Boys have deep fried seafood in them, that's just too much for a quick weeknight affair - and this is much lighter.1 lb mixed shellfish, e.g. shrimp, scallops and calamari
12 oz frozen artichoke quarters, thawed
2 tsp Cajun spice mix
1 Tbsp capers, drained
4 Tbsp butter
Dash garlic powder
1 baguette bread
1/3 cup Pablo crumbs
2 tsp olive oil

Dill Remoulade sauce (below)

Sauté the shellfish and artichokes in a non-stick skillet with half the butter, the Cajun spice mix and the capers. Cook just until the shrimp turn pink.

Meanwhile cut the baguette in half, and slice it lengthwise in half. Spread each quarter with butter and sprinkle with garlic powder. Fry the bread, cut-side down, on a non-stick skillet (ideally a large pancake griddle) until the bread is nicely browned. Flip the bread slices over and spread with a bit of dill tartar sauce. Then divide the seafood mixture evenly among the four baguettes slices. Mix together the panko crumbs and the oil, and distribute evenly on top of each sandwich. Place griddle with the sandwiches under the broiler for about one minute - watch very carefully! They can burn VERY quickly.

Dill Remoulade Sauce
1/4 cup plain non-fat Greek yogurt
1 Tbsp good real mayonnaise
1 Tbsp pickle relish, or capers, chopped
1/2 tsp dried dill, or 1 tsp fresh dill, chopped

1 clove garlic, pressed through a press

1 Tbsp ketchup

1 tsp mustard

Several squirts Tabasco sauce

While all sauce ingredients together.