Photo by Joseph De Leo, Food Styling by Micah Marie Morton
My love for okra began as a child and continues to border on just this side of insanity. I love okra.
As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke’s mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo.
The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.
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