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Market District Recipes: Subs & Flavored Mayonnaise

If you're tired of the same old sandwiches and mayonnaise, check out these twists from the Giant Eagle Market District.

Flavored Mayonnaise
Compliments of Market District Chef Benjamin D'Amico

Directions: Mix ingredients in a small bowl. (For larger. More textured ingredients, try to puree or smash prior to mixing)

Dijonnaise

  • ½ cup Mayonnaise
  • ¼ cup Dijon Mustard
  • 1 tbsp Whole Grain Mustard

Cilantro-Lime Mayonnaise

  • ½ cup Mayonnaise
  • 2 tbsp Cilantro, fresh, minced
  • 2 tbsp Lime Juice
  • 3 tbsp Roasted Green Chilies, pureed
  • ½ tsp Cumin

Cajun or BBQ Mayonnaise

  • ½ cup Mayonnaise
  • 1 tbsp Cajun or BBQ Seasoning

Pesto Mayonnaise

  • ½ cup Mayonnaise
  • 3 tbsp Basil Pesto

Lemon Mayonnaise

  • ½ cup Mayonnaise
  • 2 tbsp Lemon Juice

Roasted Garlic Mayonnaise

  • ½ cup Mayonnaise
  • 6 cloves Roasted Garlic cloves, smashed
  • ½ tsp Black Pepper

Black Garlic Mayonnaise

  • ½ cup Mayonnaise
  • 1 bulb Black Garlic, cloves

Sriracha Mayonnaise

  • ½ cup Mayonnaise
  • 2-3 tbsp Sriracha Sauce

Truffle Mayonnaise

  • ½ cup Mayonnaise
  • ½ tsp Black Pepper, ground
  • 1 tsp Lemon Juice
  • 1 tbp Truffle Oil

The "Fun Guy"
Compliments of Market District Chef Benjamin D'Amico

Serves: 2-4 Prep Time: 15 min

Ingredients:

  • 5 each Portabella Mushrooms Caps, roasted, sliced
  • 2 each Roasted Red Peppers, sliced
  • 16 slices Cucumbers, thinly sliced
  • ½ cup Broccoli or Alfalfa Sprouts
  • 4 slices Red Onion, shaved
  • ½ cup Hummus, any flavor
  • 4 oz Goat Cheese
  • 2 cups Baby Spinach
  • 1 each French Baguette or Ciabatta Bread, sliced lengthwise

Directions:
1. Spread the hummus on one slice of the bread, and the goat cheese on the opposite.
2. Layer on the vegetables, start with the heavier pieces first, then finish with the sprouts and onions.
3. Add or subtract any desired vegetables.

The "AT-BAT" Club (Avocado, Turkey, Bacon, Arugula, Tomato)
Compliments of Market District Chef Benjamin D'Amico

Serves: 2-4 Prep Time: 15 min

Ingredients:

  • ½ lb Market District House Roasted or Smoked Turkey, sliced
  • 4 slices Smoked Gouda or Pepper jack Cheese, sliced
  • 1 each Avocado, sliced (or Guacamole)
  • 2 slices Red Onions, shaved\
  • 2 each Tomatoes, sliced
  • 8 slices Market District Bacon, cooked
  • 2 cups Baby Arugula
  • ¼ cup Cilantro-lime Mayonnaise (recipe above)
  • 1 each French Baguette, Multigrain Tuscany, or Ciabatta Bread, sliced lengthwise

Directions:
1. Spread the avocado on the bottom portion of the bread.
2. Place the turkey, bacon, and cheese on the top side of the bread.
3. Place the vegetables on the bottom side. (arugula last)
4. Drizzle the cilantro-lime mayonnaise on the sandwich.

Ultimate Sunday Sub
Compliments of Market District Chef Benjamin D'Amico

Serves: 2-4 Prep Time: 10 min

Ingredients:

  • ¼ lb Capicola, sliced
  • ¼ lb Calabrese Ham, shaved
  • 8 slices Genoa Salami or Soppressata, sliced
  • 6 slices Mortadella, sliced
  • 4 slices Provolone Cheese, sliced
  • 4 leaves Green Leaf Lettuce
  • 1 each Tomatoes, sliced
  • 2 slices Red Onions, shaved
  • 10 rings Banana Peppers, sliced
  • ¼ cup Roasted Garlic Mayonnaise (recipe above)

Directions:
1. Spread the roasted garlic mayonnaise on the bottom portion of the bread.
2. Place the meats and cheese on the top side of the bread.
3. Place the vegetables on the bottom side.
4. Drizzle a little bit of balsamic, Italian or sub style dressing on the sandwich.

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