New Orleans Po’Boy Sandwich

Cajun Remoulade

• 2/3 Cup Mayonnaise

• 1 1/2 Tablespoon Yellow Mustard

• 1 1/2 Tablespoon Creole Mustard

• 1 1/2 Tablespoon Sweet Pickle Relish

• 1 1/2 Tablespoon Eggs (Hard Boiled & Chopped)

• 1 1/2 Tablespoon Red Onion (Minced)

• 1 1/2 Tablespoon Fresh Parsley, chopped

• 2 teaspoon Capers, drained & chopped

• 2 teaspoon Sugar

• 1 teaspoon Worcestershire Sauce

• 1 teaspoon Creole Seasoning

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• 1 lb Trident Seafoods® Beer Battered Cod 2.5 lb

• 4 Each Hoagie or Submarine Rolls (split, toasted, and buttered)

• 2 Medium Tomatoes (sliced)

• 16 Each Dill Pickle Slices

• 8 Pieces Lettuce Leaves