Roll play: Frank Camorra's summer sandwiches

I love a good sandwich and have done since I was very young. The term ''dude food'' confuses me - people have been ordering the calamari boccadillos at MoVida in Surry Hills and calling them sliders. To me, this is like calling a prawn a shrimp.

The idea of putting tasty fillings in bread has been part of Spanish and Australian culture for a very long time. This roast pork bun is simple once the pork belly is cooked. You can roast your own or it works well with red roast pork you can pick up from most Asian takeaway restaurants.

Seafood in a sandwich is another of my favourites, whether it is poached prawns, crab meat or even a fried piece of fish. Add a flavoured mayonnaise and something with some punch, such as pickles or spicy peppers, and that's it. Keep it simple. Fried calamari is one of the most flavoursome fillings I have tried - once you put garlic mayonnaise and spicy guindilla peppers in the mix, it's hard to stop at just one bun.

Roast pork bun with pickled ginger and Asian slaw

500g roast pork belly

220g carrots julienned

100g pickled Japanese ginger

100g wombok cabbage, finely shredded

1 handful coriander leaves, ½ roughly chopped

200ml garlic mayonnaise

pepper

squeeze of lime juice

6 floury or seedy baps or soft rolls

Slice the crispy skin from the cooked pork belly and put skin aside. Using two forks, tear pork into thin shreds and place in a bowl. Add carrot, pickled ginger, wombok cabbage and chopped coriander. Spoon in the mayonnaise and mix gently with a fork to prevent herbs and ginger forming clumps. Season with pepper and lime juice.

Put the pork skin on a foil-lined baking tray and place under a hot grill for about five minutes or until the skin is crisp. Turn it over and cook the other side, then remove from heat and leave to cool on kitchen paper.

Slice into thin strips with a sharp, heavy knife. Split baps, place a small pile of coriander leaves on the bottom half of each roll, spoon on pork and carrot slaw, then place a few strips of crackling on each one. Close and eat immediately.

Serves 6 (pictured above)

Calamari boccadillo

whole calamari (about 600g)

sunflower or other mild-flavoured oil for deep frying

sea salt flakes

2 1/2 tbsp lemon juice

100g fine semolina

1/2 cup parsley leaves, roughly chopped

12 small buns

12 tbsp garlic mayonnaise

24 guindilla peppers

To clean the calamari, take hold of its tentacles and pull them out of the hood. Cut tentacles from the mouth and discard the mouth, cartilage and innards. Peel skin from the hood and wings. Gently tear off the wings from the hood. Cut the cartilage from the wings and discard. Cut the hood in half along what appears to be a seam. Remove clear quill and scrape away any remaining innards. Separate tentacles with a sharp knife and cut into five-centimetre lengths. Cut the hood and wings into five-centimetre by five-millimetre strips. Rinse the calamari pieces and drain well.

Heat the oil in a large, heavy-based saucepan or deep-fryer to 180C or until a cube of bread dropped into the oil takes 15 seconds to turn golden.

Place calamari in a bowl. Season with a good few pinches of salt, add the lemon juice and sprinkle over the semolina. Mix well. Shake off excess semolina and deep-fry the calamari for one minute to 90 seconds or until lightly golden. Drain on paper towel. Season with salt and sprinkle with parsley.

To serve, cut rolls in half. Spread about a tablespoon of garlic mayonnaise over the bases; top with two guindillas and some fried calamari. Sandwich the tops and secure with a wooden skewer.

Makes 12