Draft Day Secret Sub Spread

• •1 whole head of garlic, top sliced off
• •1 teaspoon olive oil
• •0.5 cup mayonnaise
• •1.5 tablespoon Dijon mustard
• •2 tablespoon hot pepper relish (hoagie spread)
• •1 teaspoon red wine vinegar
• •0.5 teaspoon dried oregano
• •0.3 teaspoon dried basil
• •0.3 teaspoon dried parsley
• •0.3 teaspoon smoked paprika
• •0.3 teaspoon kosher salt
• •0.3 teaspoon freshly cracked black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Place the trimmed garlic head onto a small sheet of aluminum foil, drizzle the exposed cloves with olive oil, and wrap tightly.

2. 2

   Roast the garlic packet in the oven for 30 to 35 minutes until the cloves are deeply caramelized and fork-tender. Remove and let cool until safe to handle.

3. 3

   Squeeze the roasted garlic cloves out of their papery skins into a medium mixing bowl. Mash the cloves with the back of a fork into a smooth, buttery paste.

4. 4

   Add the mayonnaise, Dijon mustard, hot pepper relish, red wine vinegar, dried oregano, dried basil, dried parsley, and smoked paprika to the bowl with the roasted garlic.

5. 5

   Whisk vigorously until the ingredients are completely incorporated and the sauce is creamy with visible flecks of pepper relish and herbs.

6. 6

   Season with kosher salt and freshly cracked black pepper to taste. Cover and refrigerate for at least 30 minutes before slathering onto sub rolls.

Chef's Tips

• 💡For maximum depth of flavor, make the spread 12 to 24 hours in advance so the dried herbs fully rehydrate and meld with the garlic.
• 💡If you are short on time, substitute the roasted garlic head with 1/2 teaspoon garlic powder and 1 minced raw garlic clove, though roasted garlic yields the best sweet, mellow flavor.
• 💡Use an authentic East Coast hot cherry pepper hoagie spread (such as Cento or Tallarico's) for the signature deli tang and heat.
• 💡Store any leftover spread in an airtight container or glass jar in the refrigerator for up to 7 days.