Ingredients

Equipment Needed

• •Large mixing bowl
• •Sheet pan
• •Serrated bread knife

Instructions

1. 1

   Prep the crawfish

   Spread your crawfish tails on a layer of paper towels and pat them dry. Excess moisture is the enemy of a good salad, making everything watery and sad. If you're using frozen tails, this step is especially important. Let them sit a few minutes while you gather everything else. Dry crawfish means creamy salad that clings to the bread instead of sliding off.

   Give the tails a rough chop if they're on the larger side. You want pieces big enough to taste but small enough to stay on the bread.
2. 2

   Build the crawfish salad

   In a large bowl, whisk together the mayonnaise, Creole mustard, lemon juice, garlic, Cajun seasoning, and cayenne until smooth. This is your flavor base, so taste it now. It should be tangy from the mustard, bright from the lemon, with a gentle heat building at the back of your throat. Add the green onions, celery, and parsley, stirring to combine.

3. 3

   Fold in the crawfish

   Add the dried crawfish tails to the bowl and fold gently with a rubber spatula. You're not making a paste here. You want the tails coated but still intact, each one carrying its share of that creamy, spiced dressing. Taste again and adjust the seasoning. More salt? More cayenne? More lemon? Trust your palate. That's the bayou way.

   The salad can be made a few hours ahead and refrigerated. The flavors actually improve as they get acquainted. Just give it a good stir before using.
4. 4

   Toast the bread

   Position your oven rack about six inches from the broiler and turn it to high. Spread softened butter generously over the cut sides of both bread halves. Place them cut-side up on a sheet pan and slide under the broiler for one to two minutes until golden and just crisp. Watch them closely because broilers run hot and bread burns fast. You want toasted, not charred.

5. 5

   Pile on the crawfish

   Remove the toasted bread from the oven (leave the broiler on). Heap the crawfish salad generously over both halves, spreading it edge to edge. Don't be shy. These are open-faced sandwiches, not tea sandwiches. The salad should be a good half-inch thick, maybe more. We believe in generous portions at Lagniappe.

6. 6

   Add the cheese

   Blanket the crawfish salad with pepper jack cheese, covering every bit of the exposed surface. Tuck some pieces along the edges where the bread meets the filling. The cheese does double duty here: it melts into a golden, spicy cap and protects the crawfish from the broiler's direct heat.

7. 7

   Broil until golden

   Return the sheet pan to the broiler and cook for two to three minutes, watching constantly. The cheese should turn golden with spots of deeper brown, bubbling and melted all the way to the edges. You'll smell that toasty, cheesy aroma filling your kitchen. When the edges start to crisp and the whole thing looks irresistible, it's ready.

   Every broiler runs different. Stay close and trust your eyes, not the timer. Golden and bubbling is the goal.
8. 8

   Slice and serve

   Let the melts rest for one minute (the cheese will set just enough to slice cleanly), then cut each half into portions with a sharp serrated knife. Serve immediately while the cheese is still glossy and the bread retains its crunch. This is not a sandwich that improves with waiting.

Chef Tips

• •Louisiana crawfish tails are non-negotiable. Imported crawfish tastes muddy and flat. Check the package and look for tails processed in Louisiana. Your fishmonger can point you right.
• •If you can't find Creole mustard, substitute whole-grain Dijon. It's not the same, but it will do in a pinch. What you cannot substitute is plain yellow mustard. That's a different sandwich entirely.
• •Pepper jack brings the heat, but if you prefer a milder melt, use Monterey Jack and let the Cajun seasoning carry the spice load. For more fire, add a few slices of pickled jalapeno under the cheese.
• •Pair this with a cold Abita Amber or a crisp white wine. The richness of the crawfish salad wants something refreshing alongside.

Advance Preparation

• •Crawfish salad can be prepared up to 4 hours ahead and refrigerated, covered. The flavors develop nicely with a little time.
• •Do not assemble the sandwiches until ready to broil. The bread will turn soggy if it sits under the salad too long.

Frequently Asked Questions

Nutrition Information

1 serving (about 315g)