Draft Day Secret Sub Spread
A creamy, tangy sandwich sauce made with mayonnaise, Dijon mustard, roasted garlic, hot pepper relish, and dried herbs.
Ingredients
- •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
- •0.25 teaspoon dried basil
- •0.25 teaspoon dried parsley
- •0.25 teaspoon smoked paprika
- •0.25 teaspoon kosher salt
- •0.25 teaspoon freshly cracked black pepper
Instructions
- 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.
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.
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.
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.
Whisk vigorously until the ingredients are completely incorporated and the sauce is creamy with visible flecks of pepper relish and herbs.
- 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.
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.
Recipe from TheCookbook.ai
Created by Shannon Williams