Oakdell Hardboiled Sliced Egg Ham and Cheese Submarine Sandwiches with Gribiche Sauce
We sometimes forget that hard boiled eggs are an excellent source of nutrition. I like slicing them up on my sandwiches for the extra kick of nutrition. Making a homemade mayonnaise with hard boiled eggs is a perfect way to control taste and add extra zing to your dishes!
Ingredients
For the Mayonnaise (Gribiche Sauce):
3 hard boiled Oakdell eggs
1/2 cup vegetable oil
1 tsp minced garlic
2 tsp dried tarragon
1 tbsp dried parsley
1 generous tbsp dijon mustard
1 tbsp white wine vinegar
1 tsp salt
1 tsp pepper
2 tbsp minced dill pickles
1 tbsp capers
For the ham and cheese sub sandwiches:
4 submarine sandwiches
4 hardboiled Oakdell eggs
Sliced ham
Cheese
Sliced tomatoes
Sliced onions
Prepared coleslaw
Instructions
1
To prepared the Oakdell hard boiled egg mayonnaise (gribiche sauce); place hard boiled eggs, vegetable oil, minced garlic, tarragon, parsley, dijon mustard, white wine vinegar, salt and pepper and using an immersion blender, blend everything together until smooth.
2
Fold in the capers and minced dill pickles adjusting salt and pepper as needed.
3
To assemble the ham and cheese submarine sandwich, slice a submarine bread roll in half and spread some of the hardboiled egg mayonnaise over both halves. Top with prepared coleslaw, sliced ham, cheese, tomatoes, Oakdell hardboiled sliced eggs, salt and pepper.
4
Serve with chips on the side and enjoy!
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