A Cut Above

Forget garden-variety heroes—it's time to try one these sophisticated takes on between-the-bread options.

Buffalo Shrimp Po Boy

Yields: 4 sandwiches

Ingredients

• 1 tsp. olive oil
• 1 lb. jumbo shrimp
• ¼ tsp. seasoning salt
• 1 Tbs. butter
• ¼ cup Buffalo wing sauce

Slaw

• 1 cup shredded lettuce
• ¼ tsp. salt n 1 celery stalk, finely chopped
• 2 Tbs. chopped green onions
• 4 oz. crumbled blue cheese
• 2 Tbs. white vinegar
• 4 hoagie buns

Toppings

• 2 Roma tomatoes, sliced
• 8 sandwich-style dill pickle slices
• hot sauce (optional)

Directions

1. Heat olive oil in a skillet over medium-low heat. Add peeled shrimp seasoned with seasoning salt. Cook 3 to 4 minutes or until shrimp have turned pink. Do not overcook.
2. In a bowl, melt butter and stir in Buffalo wing sauce. Add cooked shrimp. Set aside.
3. In a small bowl, combine lettuce, salt, celery, green onions, blue cheese and vinegar.
4. To assemble, split each hoagie bun. Place shrimp on hoagies and top with tomato slices, 2 pickle slices and about a ¼ cup of slaw.