When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!
Anytime you see Creamy Horseradish Sauce served on a carving board at Stevens Catering, you will see Roasted Red Pepper Aioli next to it. Both sauces go well with roast beef. The Aioli makes 2 1/3 cups and only takes 1 cup to make the Roasted Red Pepper variation. You can make Chipotle Aioli by adding to 1 cup Aioli 1 to 2 teaspoons chipotle sauce or add to taste. Dijon Aioli calls for adding 1/2 teaspoon Dijon mustard to 1 cup Aioli. Or, you can just serve the Aioli plain. Enjoy!
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At Stevens’ Catering we never used a plain mayonnaise for sandwiches or roll ups. I never was fond of plain mayonnaise due to the high fat content so we always tried to cut with a lower fat sour cream. Today I’m making a Mayo Spread to go on a large hot sandwich on French bread.
The sauce begins with 1 cup mayonnaise and add 2/3 cup sour cream. This helps to cut the fat in the mayonnaise. For flavor add 4 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and salt and pepper to taste.
Slather it on both sides of a warm french bread sandwich.
I used what I had so I’m putting it on both sides and adding 4 slices of Off The Bone Ham and cooked bacon. On the other side goes two kinds of cheese. I am using white American and swiss. Use what you have. Into a 350 degrees oven it goes. Just long enough to warm.
Bring it out and I top with yesterday’s leftover romaine and tomato salad.
Close it together, cut and you have a hot sandwich sure to please any palate.
What ever is leftover, I cover and pop in the refrigerator. Use for all your sandwich needs,
