Hatch Po'Boy

Directions

1. Stir together the mayonnaise, minced Hatch peppers, lemon juice, and garlic powder in a small bowl. Add a pinch of salt and pepper to taste, then cover and set in the fridge. 
2. Set a large non-stick skillet over medium heat and add the butter. Once the butter is melted and bubbling slightly, carefully place the crab cakes into the pan.
3. Cook them for 4 to 5 minutes on each side, flipping gently, until they are hot all the way through and have a beautiful, crisp, golden-brown exterior. Transfer them to a paper towel-lined plate to drain.
4. Slather a generous amount of Hatch mayo on both the top and bottom pieces of the toasted French bread.  
5. On the bottom half, pile on a fluffy layer of shredded lettuce, followed by the tomato slices, thin cucumber slices, and red onion rings.
6. Arrange the hot, crispy crab cakes over the crisp veggies, scatter the dill pickle chips on top, and crown it with the top half of the bread. Cut the sandwich in half and serve immediately.