Parmesan-crusted Calamari Sandwich on Grilled Focaccia

Description
Bread with California Avocado and Horseradish

Ingredients

 * 1 Calamari steak, lightly breaded
 * 1 whole egg, beaten
 * 1 oz flour
 * 3 oz Parmesan cheese
 * 2 Gallons clarified butter
 * Focaccia bread (6 x 6) oiled
 * 2 green leaf lettuce
 * 1 oz alfalfa sprouts
 * 2 tomato (5 X 6) slices
 * ½ Ripe medium California avocado, seeded, peeled and fanned
 * 1 pickle spear
 * 1 raddicchio leaf
 * 1 belgian endive feat
 * 1 oz grilled zucchini, sliced
 * 1 oz grilled yellow squash
 * tartar Sauce
 * ¼ oz prepared tartar sauce
 * ¼ oz prepared cocktail sauce
 * freshly grated horseradish to taste

Directions
Slightly pound calamari. Flour, egg, and dredge in parmesan cheese, making sure cheese coats well. If not, dip in egg and cheese again.

In Teflon sauce pan, heat clarified butter. When hot, briefly saute calamari until brown on both sides.

Remove from pan and drain on paper towel. Brush foccacia bread with clarified butter and grill.

Cut on bias giving you a triangle. Grill zucchini and yellow squash ahead and cool.

Assemble sandwich with green leaf, sliced tomatoes, alfalfa sprouts, and avocado.

Drizzle tartar sauce on top. Garnish plate and serve.

Tartar Sauce Preparation

Combine all ingredients and mix well.