A memorable ham sandwich is hard to come by.
Our goal when putting together the Arms Eats segment on CTV Windsor is to get tips, tricks and recipes from the chefs at your favourite restaurants and share them with you to make at home.
After hearing so much about the Charlies Pulled Ham Sandwich at The Windsor Beer Exchange, we approached owner, Dan Duggan, about being featured on the segment and sharing his recipe, but, to no avail.
We pried and we pried and we pried hoping he’s budge, but, with no luck.
“What makes the sandwich so special is the way the ham itself is cooked,” Dan said.
We understood. After all, every chef has to keep their recipes secret to make their restaurant unique. So, we cried and we cried and we cried hoping to guilt him into it, but, he’s one strong willed guy. To stop the flow of tear and everyone from staring at us, he provided us with the next best thing to help everyone get a taste of Charlies at home: the sauce.
This Dijon Cilantro Aioli that Dan showcased is the perfect compliment for the ham in the Charlie, or any ham sandwich you’re making at home.
It’s quick. It’s easy. It’s tasty. If you figure out the recipe for the ham, let us know.
Dijon Cilantro Aioli
- 1 cup of Mayonnnaise
- 1/4 cup chopped cilantro
- 1/4 cup of grainy dijon
- 1/2 tsp. of Tabasco
- 1/2 tsp. of Worcestershire sauce
- 1/2 tsp. of lemon juice
- salt and pepper to taste
Combine all the ingredients into a built and whisky together until evenly blended. It’s that easy.
