Po-Boy sandwich with ham and mushrooms

Ingredients:

• 3/4 cup mayonnaise
• 1 cup chopped pickled peppadew peppers, plus 1 tablespoon brine
• 1 tbsp. whole grain mustard
• 1 tsp chopped fresh rosemary
• Coarse salt and freshly ground pepper
• 4 mini baguettes, cut in half lengthwise and slightly arched
• Olive or vegetable oil, for deep-frying
• 1.5 cups of wheat flour
• 4 large eggs
• 2 medium red onions, thinly sliced
• 300 g of champignons, cut into four pieces
• 230 g cooked or dried ham, cut into thin slices

Preparation:

1. In a bowl, combine mayonnaise, pepper brine, mustard, rosemary, and 1 tablespoon of water. Season with salt and pepper to taste. Spread the mixture on the baguettes.
2. Pour 4 cm of oil into a deep fryer or skillet and heat to 180°C. Line the pan with paper towels. In a large bowl, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In another bowl, beat the eggs and 2 tablespoons of water.
3. Dredge the chopped onion in flour, then drop it into the hot oil and fry until crisp, about 1 minute. Transfer the fried onion to paper towels.
4. Dredge the mushrooms in flour, then dip them in the egg mixture, then dredge them in flour again. Place them in hot oil and fry until golden brown, about 2 minutes. Transfer the mushrooms to paper towels and season with salt and pepper.
5. Place the ham on the bottom halves of the baguettes. Then top with the peppadew peppers, fried onions, and mushrooms, and cover with the top halves.