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Muffaletta Reuben Sandwich

Fried Dill Pickles


Directions

Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Then, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

Ingredients

For the sauce:

    1/4 cup mayonnaise
    1 tablespoon drained horseradish
    2 teaspoons ketchup
    1/4 teaspoon Cajun seasoning

For the pickles:

    Peanut or vegetable oil, for frying
    1/2 cup all-purpose flour
    1 3/4teaspoons Cajun seasoning
    1/2 teaspoon Italian seasoning
    1/4 teaspoon cayenne pepper
    Salt
    2 cups sliced dill pickles, drained