Nashville Hot Chicken has taken the food world by storm. The fiery blend of spices, crispy coating, and fluffy bun come together to create a sandwich that's both delicious and just a little bit addictive. But what if we told you there was a way to experience that same flavor with a fun and unexpected twist? Introducing the Sheet-Pan Nashville Hot Calamari Steak Sandwich!
If you are not familiar with our calamari steaks, they are the same part of a squid as a calamari ring, but cut from a larger species of squid. They have a mild flavor and tender texture, and bring heart-healthy omega-3 fatty acids to your meal. They offer a The Town Dock offers calamari steaks for both our foodservice wholesale customers as well as for our grocery and retail partners. If you are a home chef, look for them in the frozen seafood section at Whole Foods nationwide.
This recipe takes everything you love about Nashville Hot Chicken and swaps the bird for our tender calamari steaks. Don't worry, seafood lovers, the calamari gets a crispy, golden brown crust thanks to a simple dredging process and a quick bake in the oven.
The beauty of this recipe is its simplicity. In just 35 minutes, you can have a restaurant-worthy sandwich on your table. Plus, it's all made on a single sheet pan, minimizing cleanup.
So next time you're craving something hot and delicious, ditch the chicken and try this Sheet-Pan Nashville Hot Calamari Sandwich. It's sure to become a new favorite!
Ready to get cooking? Dive into the recipe below and see for yourself how amazing calamari can be when it goes Nashville Hot!
Sheet-Pan Nashville Hot Calamari Sandwich
Prep time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
Serves: 4
Ingredients:
For steaks:
● 4 The Town Dock Calamari Steaks, thawed
● 2 large eggs, lightly beaten
● 2 tsp. red pepper hot sauce, plus more for serving
● 1 cup panko bread crumbs
● 1/2 cup all-purpose flour
For slaw:
● 3 cups shredded cabbage
● 1 medium carrot, cut into 1/8-inch matchsticks
● 3 tbsp. mayonnaise
● 1 tsp. apple cider vinegar
● 1/2 tsp. celery salt
For glaze and assembly:
● 1 cup vegetable oil
● 3 tbsp. cayenne pepper
● 2 tbsp. brown sugar
● 1 tbsp. smoked paprika
● 2 tsp. kosher salt
● 1 tsp. garlic powder
● 1/2 cup dill pickle chips
● 4 burger buns, toasted
Preparation:
1. For steaks: Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Combine eggs and hot sauce in a shallow bowl. Place bread crumbs and flour in 2 separate shallow bowls. Dip calamari steaks into flour, then into egg mixture, and then bread crumbs, evenly coating each calamari. Place calamari on a prepared baking sheet and coat both sides with olive oil cooking spray. Bake, flipping steaks halfway through, until light golden-brown and fully cooked, about 12 to 15 minutes.
2. For slaw: Meanwhile, add cabbage, carrot, mayonnaise, vinegar and celery salt in a medium bowl, and toss to combine. Set aside.
3. For glaze: Combine vegetable oil, cayenne pepper, brown sugar, smoked paprika, salt and garlic powder in small saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 3 to 5 minutes. Brush cooked calamari with glaze until coated.
4. Top bottom bun with slaw, glazed calamari, pickles and bun lid. Serve and enjoy.