Asparagus Sub Sandwich with Smoky Russian Dressing


I've mentioned before that I'm a sucker for bracingly acidic flavors and because of that I love Russian dressing. Adding chipotle peppers gives this a nice zip and paired with the blue cheese and granny smith apple, this is a really interesting sub sandwich.

Recipe slightly adapted from Food & Wine.

Ingredients:
-2 tablespoons ketchup
-2 tablespoons mustard
-1 tablespoon miracle whip
-1 tablespoon vinegar
-1/2 teaspoon minced garlic
-1/2 teaspoon chipotle pepper, finely chopped
-1/2 pound asparagus
-2 teaspoons olive oil
-Salt and pepper
-2 ciabatta rolls
-1 granny smith apple, thinly sliced
-2 ounces crumbled blue cheese

Toss the asparagus with the olive oil and season liberally with salt and pepper. Roast in the oven for 30 minutes at 400.
In a small bowl combine the ketchup, mustard, miracle whip, vinegar, minced garlic and chipotle pepper.

To build the sub sandwiches, layer plenty of smoky dressing on the cibatta rolls, add asparagus, thinly sliced apple and blue cheese.


  
I loved the mix of the dressing, blue cheese and granny smith apple. I wish we had cut the asparagus into smaller pieces to make the sub easier to eat. I thought roasting the asparagus would help to break down the fibrous quality, but we need to cut bite sized pieces off of the sandwich in order to easily eat this. Aside from some difficulties, the ingredients went well together, I wouldn't have thought to put asparagus on a sub sandwich. 

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