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Summer Squid and Corn Sandwich

Quick-seared squid, sweet charred corn salad, and garlic mayonnaise are piled into a toasted roll with tomato and arugula. The squid spends only a few minutes in a very hot pan so it stays tender.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 570
Ingredients Method

Ingredients
  

  • For the charred corn
  • 3 ears fresh corn about 2 cups or 300 g kernels, kernels cut from the cob
  • 1 tbsp 15 ml neutral oil
  • 1/4 cup 40 g red onion, finely diced
  • 1 small jalapeño about 1 tbsp or 10 g, seeded and minced
  • 1 tbsp 15 ml lime juice
  • 2 tbsp 8 g fresh cilantro or basil, chopped
  • For the squid
  • 1 lb 450 g cleaned squid, bodies and tentacles
  • 2 tbsp 30 ml neutral oil, for two batches
  • 1/2 tsp 1 g smoked paprika
  • 1/2 tsp 3 g salt
  • For the garlic mayonnaise and sandwiches
  • 1/4 cup 60 g mayonnaise
  • 1 small garlic clove finely grated
  • 2 tsp 10 ml lemon juice
  • 4 crusty rolls about 80 g each, ciabatta or similar, split
  • 1 large ripe tomato about 200 g, sliced
  • 1 cup 20 g arugula

Method
 

  1. Prep the squid (10 minutes, ahead). Cut the bodies open lengthwise and lay them flat. Pat the bodies and tentacles very dry with paper towels, changing towels until they come away dry. Put them on a plate and season with the paprika and salt. Keep the squid in the refrigerator until the pan is ready.
  2. Mix the mayonnaise. Stir the mayonnaise, garlic, and lemon juice together in a small bowl. Set it aside.
  3. Char the corn (4 to 5 minutes). Heat a large skillet over high heat until a drop of water skitters off it. Add 1 tbsp (15 ml) of oil and the corn kernels in a single layer. Leave them alone for a minute, then stir. They are ready when they have brown spots and smell sweet and toasty. This is my skillet adaptation of the grilled corn used in published recipes. Toss with the onion, jalapeño, lime juice, and herbs, and move to a bowl.
  4. Toast the rolls (2 minutes). Toast the split rolls cut side down in the same skillet, or under the broiler. Spread the mayonnaise on both halves.
  5. Heat the pan for the squid. Wipe out the skillet, then heat it over high heat for a full 2 minutes. The pan should be hot enough that oil shimmers immediately.
  6. Sear the first batch (2 to 3 minutes). Add 1 tbsp (15 ml) of oil, then half of the squid in a single layer. It should sizzle loudly the moment it lands. Cook the first side until deep golden, about 1 1/2 minutes, then flip and cook 30 to 60 seconds more, until the flesh is opaque. Move it to a plate. Wipe the pan, reheat for 30 seconds, and repeat with the rest.
  7. Assemble right away. Cut the large pieces into bite-size strips. Layer tomato, arugula, squid, and a generous spoonful of corn salad onto each roll. Press the top on and serve while the squid is warm.