Grilled Calamari Steak Sandwich

A grilled portico calamari steak brushed with herbed garlic butter served on a toasted ciabatta roll with peppery arugula & fresh Roma tomatoes. Served with caliber Cajun remoulade.


  • 1 ea Portico® Classic Calamari Steaks – SUPC: 1535364
  • thawed, rinsed & drained
  • 1 tbls Arrezzio® Olive Oil
  • Juice and zest of ½ lemon
  • 1 clove garlic, minced
  • Herbed Garlic butter, with parsley, minced garlic & melted butter.
  • 1 ea Ciabatta, toasted & brushed with garlic-butter
  • ½ Cup Arugula, fresh
  • 2 slices, Roma Tomato
  • 3 oz Caliber Creole Remoulade
Caliber Creole Remoulade: Yield = 1 cup
  • ½ Cup Mayonnaise
  • 1 ½ tbls Sriracha
  • 2 tsp Spicy Brown Mustard
  • 1 tsp prepared Horseradish
  • 1 tsp Worcestershire
  • 2 tbls fresh lemon juice
  • 1 Jalapeno, minced (no seeds)
  • 1 Shallot (small), minced
  • 2 cloves Garlic, minced
  • 1 tsp of Cajun or Creole Seasoning
  • Cayenne pepper (or hot sauce to taste)


  1. Combine olive oil, juice and zest of ½ Lemon and 1 clove of minced garlic in a plastic bag. Add the thawed raw Calamari steak to the bag and close. Rub the outside of the bag and incorporate the steak with the marinade. Allow to sit for at least 10 minutes or marinade overnight if possible.
  2. Place the marinated calamari steak onto a well-oiled 450F Broiler, quarter turning for diamond grill marks until it reaches 145F, being careful not to over-cook it.  Remove and brush with herbed garlic butter. 
  3. Toast a Ciabatta Roll and brush the insides with the herbed garlic-butter. Top the bottom bun with ½ Cup of Arugula, the grilled Calamari Steak, and two slices of fresh Roma tomatoes.
  4. Serve immediately with a 3-ounce portion of Caliber Creole Remoulade and 1-2 lemon wedges.