Monday, June 6, 2016

Sandwhich with Roasted Garlic Aioli

There are many ways to make a sandwich. We love to have sandwiches with homemade bread and homemade sauce on them. This one is seriously amazing. I love mayo but this is mayo kicked up a notch.

First I have to explain how to roast garlic because you'll need that for this recipe.

Roasted Garlic
1 head of Garlic
Salt and Pepper
Olive Oil

Preheat oven to 400 Degrees (F)
Carefully remove the outer paper/skin from a head of garlic. Be careful not to remove the skins off the cloves themselves.
Cut off about 1/2" on the non-root end of the garlic head. Take a sheet of aluminum foil and place the garlic head, rood end on the bottom. Season with salt and pepper. Take some olive oil and drizzle over garlic.
Wrap the aluminum foil over the garlic and place in a muffin tin.
Place in oven and cook for 40-50 minutes.
Take out of oven and carefully open the aluminum foil. Let garlic cool enough that you can handle it. When it's cooled off pick up the head and push from the root end towards the non-root end to pop out the cloves. Cover in an airtight container and store in your refrigerator.

Roasted Garlic Aioli Sauce

2 Cups Mayo
4 Cloves Roasted Garlic, minced
1 TBS Lemon Juice
1/4 Cup Parmesan Cheese, freshly grated
1/4 Tsp Cayenne Pepper
1/4 Tsp Freshly Ground black pepper
Several dashes of Worcestershire sauce
2 TBS Fresh Parsley, finely diced

Combine all ingredients in a container and stir to combine. Season with salt and pepper. Store in an airtight container in refrigerator.


We used homemade Challah bread.
Meat of your choice (we used venison)
Cheese of your choice
Aioli on the top.