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SANDWICH - Grilled Asparagus Subs with Smoky French Dressing
Nb persons: 4
Yield:
Preparation time:
Total time: 25 MIN
Source:
| Grilled Asparagus Subs with Smoky French Dressing •F&W Tyler Kord, the co-founder of New York City’s No. 7 Sub shops, smokes the French dressing for his asparagus sandwiches over wood chips. This simplified version gets its smokiness from chipotles and smoked salt. | |
| 1/4 cup | ketchup |
| 1/4 cup | mayonnaise |
| 2 tablespoons | sherry vinegar |
| 2 tablespoons | Dijon mustard |
| 1 | garlic clove, chopped |
| 1 chipotle chile in adobo sauce | |
| Salt, preferably smoked salt | |
| 2 pounds | medium asparagus, peeled and trimmed |
| Olive oil, for drizzling | |
| Four 7-inch | sub or hoagie rolls, split and lightly toasted |
| 1/4 cup | raisins |
| 4 | scallions, thinly sliced |
| 1/4 cup | crumbled feta cheese |
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In a blender, combine the ketchup with the mayonnaise, vinegar, mustard, garlic and chipotle. Puree until smooth. Season the French dressing with salt.
In a large pot of boiling salted water, cook the asparagus until bright green, about 2 minutes. Drain the asparagus and spread them out on a large baking sheet to cool.
Preheat a large grill pan. Drizzle the asparagus with olive oil and season with salt. Grill over moderately high heat, turning, until tender and lightly charred, about 3 minutes.
Spread the cut sides of each roll with 3 tablespoons of the smoky French dressing. Arrange the grilled asparagus on the subs and top with the raisins, scallions and crumbled feta. Close the sandwiches and serve.
MAKE AHEAD The smoky French dressing can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Vibrant, grassy New Zealand Sauvignon Blanc.
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