{"id":132,"date":"2011-08-08T19:05:00","date_gmt":"2011-08-08T19:05:00","guid":{"rendered":"https:\/\/gobananaelaine.wordpress.com\/2011\/08\/08\/garlic-aioli-semi-lazy-style"},"modified":"2018-01-14T20:43:48","modified_gmt":"2018-01-14T20:43:48","slug":"garlic-aioli-semi-lazy-style","status":"publish","type":"post","link":"https:\/\/www.elainekwok.com\/lunchlainey\/2011\/08\/08\/garlic-aioli-semi-lazy-style\/","title":{"rendered":"Garlic aioli.. semi lazy style"},"content":{"rendered":"
<\/a><\/div>\n

I still have some corned beef left from this post<\/a>, so it’s sandwich time. But not any ordinary sandwich.. my supremely lazy take on Vietnamese subs (in the future, non-lazy Vietnamese subs. I promise.) The star of this sandwich is the garlic aioli, which gives it an intensely savoury flavour, plus a delicious smell that makes you want to rip into your sandwich even though you’re sitting in the dentist’s waiting room (I didn’t).<\/p>\n

Garlic Aioli<\/u><\/b>
\n3 cloves garlic
\n1 tsp grainy dijon mustard (I use the President’s Choice brand)
\n2 heaping tbsp mayonnaise – do not cheap out here, Miracle Whip and “Mayonnaise-style dressing” do NOT count.<\/p>\n

Let’s do it!<\/b>
\nPeel the garlic<\/a>\u00a0and chop it finely. Transfer it to a mortar and pestle (I don’t know which one is the bowl) and go to town with it. Mash it up really well. You want it to be a paste. Mix the garlic paste with the rest of the ingredients in a sealable container. I have no idea how long this keeps for, we usually use it up pretty quickly.<\/p>\n

Sandwiches!<\/u><\/b>
\nSome thinly sliced cucumber
\nSliced canned corned beef
\nFresh basil
\nGarlic aioli
\nVietnamese sub bun (different from regular buns as it uses rice and wheat flour)<\/p>\n

Let’s do it!<\/b>
\nI don’t need to tell you how to do this, do I? Okay fine.<\/p>\n

Cut the bun in half lengthwise and spread a thin layer of the aioli on both halves. Cucumber on the bottom, corned beef in the middle and basil on top. Now you have a garlicy, savoury and crunchy sandwich! Roll it up in some parchment paper and secure with a rubber band. Now you’re good to go.<\/p>\n","protected":false},"excerpt":{"rendered":"

I still have some corned beef left from this post, so it’s sandwich time. But not any ordinary sandwich.. my supremely lazy take on Vietnamese subs (in the future, non-lazy Vietnamese subs. I promise.) The star of this sandwich is the garlic aioli, which gives it an intensely savoury flavour, plus a delicious smell that… <\/p>\n

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