Draft Day Secret Sub Spread
A creamy, zesty house sandwich spread made with mayo, coarse Dijon, roasted garlic, smoked paprika, and fresh herbs, perfect for elevating any game-day sub or deli sandwich.
Ingredients
- •1 head garlic head, top trimmed to expose cloves
- •1 teaspoon extra-virgin olive oil
- •0.5 cup mayonnaise
- •2 tablespoon coarse whole-grain Dijon mustard
- •0.5 teaspoon smoked paprika
- •1 teaspoon fresh lemon juice
- •0.5 teaspoon lemon zest, finely grated
- •0.5 teaspoon Worcestershire sauce
- •1 tablespoon fresh flat-leaf parsley, finely chopped
- •1 tablespoon fresh chives, finely minced
- • to taste kosher salt
- • to taste freshly cracked black pepper
Instructions
- 1.
Preheat the oven to 400°F (200°C). Place the trimmed head of garlic on a small sheet of aluminum foil, drizzle the exposed cloves with olive oil, and wrap the foil tightly to seal.
- 2.
Roast the garlic in the oven for 35 to 40 minutes, until the cloves are completely tender, golden, and caramelized. Remove from the oven and let cool slightly.
- 3.
Squeeze 5 to 6 soft roasted garlic cloves into a small mixing bowl (reserve any remaining cloves for another use). Mash the cloves with the back of a fork until a smooth paste forms.
- 4.
Add the mayonnaise, coarse Dijon mustard, smoked paprika, lemon juice, lemon zest, and Worcestershire sauce to the mashed garlic. Whisk vigorously until smooth and emulsified.
- 5.
Gently fold in the chopped parsley and chives. Season to taste with kosher salt and freshly cracked black pepper.
- 6.
Cover the bowl and refrigerate for at least 30 minutes before using to allow the flavors to meld together. Slather generously on both sides of your favorite sub rolls or hoagies.
Tips
- 💡For an extra punch of heat, stir in a pinch of cayenne pepper or a finely minced pickled pepperoncini.
- 💡If you are pressed for time, substitute the roasted garlic with 1 small clove of finely grated fresh raw garlic and 1/4 teaspoon of garlic powder.
- 💡This spread keeps exceptionally well in an airtight container in the refrigerator for up to 5 days.
Recipe from TheCookbook.ai
Created by Shannon Williams