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
How to Make It
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.
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