Rainbow Veggie Sub With Lemon Aioli
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Cook time: 
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Serves: 4-6 servings
 
What You'll Need
  • 1 baguette
  • ½ cup baby spinach
  • 1 tomato thinly sliced (I used heirloom)
  • 1 cucumber thinly sliced lengthwise
  • 1 bell pepper (quartered)
  • 4 sticks of asparagus
  • 3-4 slices havarti cheese
  • 1 handful brocco sprouts
  • Lemon Aioli (makes about 1 cup)
  • 3 garlic cloves
  • ¼ tsp. salt
  • 2 eggs
  • 2 tbs water
  • 1 tbs. lemon juice
  • 1 tsp. lemon zest
  • ½ tsp. dijon mustard
  • ¾ cup olive oil
Instructions
  1. Mash garlic and salt in mortar with pestle until paste forms.
  2. Whisk egg yolk, water, lemon juice, and mustard in medium bowl.
  3. Whisk in garlic mixture.
  4. Set the bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens (about 10 minutes).
  5. Remove bowl from over water.
  6. Cool mixture to room temperature, whisking occasionally, about 15 minutes.
  7. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (makes about 1 cup)
  8. Sub
  9. To a medium sized pan, add the asparagus and the bell pepper (skin-side down) and cook over a medium heat until tender (use a drizzle of olive oil, if desired)
  10. Once the aioli is prepared, spread a healthy amount onto the bottom half of the baguette.
  11. Add a layer of baby spinach, cucumber, asparagus, bell pepper, and tomato.
  12. Top with havarti cheese and brocco sprouts.
  13. Serve immediately or, keep in the fridge overnight.
Recipe by The Blonde Chef at https://www.theblondechef.com/rainbow-veggie-sub-with-lemon-aioli/