Grilled Asparagus And Crawfish Sandwich

Prep Time: 45 Minutes

Yields: 2 Servings


It's amazing how often I receive texts or emails requesting recipes for leftover crawfish. Although it's easy for me to mention the obvious dishes such as omelets, quiche and even deep-fried, popcorn-style crawfish tails with dipping sauce; I have come to realize that this simple sandwich is my favorite.


10 asparagus spears, tough ends trimmed

1 cup leftover crawfish tails, peeled and deveined

4 slices olive bread, (½-inch) sliced

1 tbsp olive oil

salt and black pepper to taste

granulated garlic to taste

2 tbsps butter

¼ cup minced red onion

2 tbsps thinly sliced garlic

½ tsp capers, rinsed and finely chopped

1 tbsp chopped parsley

1 tbsp chopped basil

1 tbsp chopped tarragon

¼ tsp fresh lemon juice

2 ounces Mozzarella cheese, shredded and divided

2 ounces Monterey Jack cheese, shredded and divided

2 tbsps melted butter, divided


Preheat grill to medium-high heat according to manufacturer's directions. In an 8" x 8" baking pan, drizzle asparagus spears with olive oil then season to taste with salt, pepper and granulated garlic. Place asparagus spears directly onto grill and cook 3–5 minutes or until cooked through, turning occasionally. Remove from grill and set aside. In a large sauté pan, melt butter over medium-high heat. Sauté red onion, sliced garlic, capers and crawfish tails 3–5 minutes, stirring often. Add parsley, basil, tarragon and lemon juice, stirring until well combined. Season to taste using salt, pepper and granulated garlic. Remove from heat and keep warm. Top 2 slices of bread with 1 ounce each of Mozzarella and Monterey Jack cheese. Top each with an equal portion of asparagus then place crawfish mixture over. Sprinkle with remaining cheese then cover each with one slice of bread. Heat a griddle or 12-inch, heavy-duty skillet over medium-high heat. Using a pastry brush, brush one side of each sandwich with ½ tablespoon melted butter. Place in hot pan, butter-side down, then brush other side with remaining butter. Cook 2–3 minutes or until golden brown on one side, pressing lightly on sandwich with a spatula. Flip and cook an additional 2–3 minutes or until cheese has melted and golden brown. Remove from pan and let rest 1 minute before slicing in half. Serve immediately.