The bulk seafood section at Central Market had a good price on breaded
clam strips, so we snagged some. I had the idea to use them in a
variation of the New Orleans-style fried oyster Po'boy sandwich.

Living with a Ph.D. nutritionist in the house means that deep frying is
not an option. So I baked the clam strips, and heaped them them on
toasted onion rolls. French bread is more traditional, but I have a
sore tooth, and the softer rolls seemed to be a safer choice for now.
Shredded lettuce is also customary, but we didn't have any lettuce. So
I chopped up some green olives and peppadews (sweet-hot peppers), and
put that on the clams. I made up some tartar sauce, using a hot relish
instead of the usual sweet stuff. CJ does not do mayo, so I made some
cocktail sauce for her.

The result was pretty tasty. Since this is sort of a cross between a
po'boy and a muffaletta, we decided to call it a poboletta. Muffboy was
also considered, but quickly discarded.

--
Julian Vrieslander