Build Your Own Sandwich Bar Recipes

Steps:

• In a small bowl, combine the mayonnaise, horseradish, chives and garlic powder. In another small bowl, combine the mustard, tarragon and ginger. Arrange deli meats on a platter; serve with rolls and the mayonnaise and mustard spreads.

Steps:

• Place the ingredients on serving dishes; cover with plastic wrap, and chill until ready to serve, up to several hours. Slice bread just before setting on the table.

Steps:

• Preheat oven to 375 degrees F.
• Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
• For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
• For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
• For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
• Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.