The #2 Best New Sandwich

• 4 sub rolls, split lengthwise
• 1 head of roasted cauliflower or grilled cauliflower
• 1 C RAISIN & SCALLION RELISH
• 1/2 C SMOKED FRENCH DRESSING
• 2 C Basic Potato Chips

RAISIN & SCALLION RELISH

• 1 C golden raisins, roughly chopped
• 1 C sliced scallions
• 1 T olive oil
• 1 T vinegar
• 1/2 t kosher salt

SMOKED FRENCH DRESSING

• 1/2 C ketchup
• 1 garlic clove, minced
• 1/2 T Dijon mustard
• 1/2 C Mayo
• 1/2 C white vinegar
• 1 T honey
• 1 t salt
• 1/2 C canola oil
• + a smoker
• + a handful of mesquite chips for smoking

RAISIN & SCALLION RELISH

• 1 C golden raisins, roughly chopped
• 1 C sliced scallions
• 1 T olive oil
• 1 T vinegar
• 1/2 t kosher salt

SMOKED FRENCH DRESSING

• 1/2 C ketchup
• 1 garlic clove, minced
• 1/2 T Dijon mustard
• 1/2 C Mayo
• 1/2 C white vinegar
• 1 T honey
• 1 t salt
• 1/2 C canola oil
• + a smoker
• + a handful of mesquite chips for smoking

Combine the raisins, scallions, olive oil, vinegar, and salt in a medium mixing bowl and stir until well combined. Let sit for 20 minutes before using. Store unused portion in the refrigerator for up to a week.

So you’re going to smoke some ketchup now. It will not get you high, but it will make everything you put it on taste like a really awesome hot dog. A smoker is actually just an enclosed space where you can gener­ate smoke from wood chips, letting that smoke pass over your food and then escape. There is “hot smok­ing,” like with barbecue or kielbasa, where you are trying to maintain a specific temperature so that the food cooks slowly while you smoke it, and there is “cold smoking,” like for smoked salmon, where the food should stay cold so that it doesn’t cook while smoking. But we are smoking ketchup like crazy people, and we don’t really need to worry about the temperature of our smoker. So, to that end, you could put a lit charcoal briquette on a baking sheet, put a small pile of wood chips on top of it, put a dish of ketchup a few inches away from it, and cover the whole thing with a box, using a stick that’s taller than the box to hold it up at one end like you are trying to catch a cartoon rabbit. Do a Google Im­ages search for “cartoon rabbit trap” and you will see a few examples. But if you have time to just google that anyway, maybe google “how to set up a smoker” and let the Internet explain it better than I can.

Put your ketchup in something made of nonreac­tive metal, place it in the smoker, smoke it until the smoke runs out, remove your dank-and-smoky ketchup, and cool it down.

Or you could buy liquid smoke. Nobody likes to talk about liquid smoke, but it’s honestly not such a bad thing. It’s made by quickly chilling smoke so that it condenses and mixing it with water. You then put that liquid in things. If you use too much, your food will taste like cheap ham because they use hickory smoke for liquid smoke, and hickory smoke alone makes everything taste like cheap ham. If you use liquid smoke, just pour a few drops into the cup of ketchup (be careful because that stuff is powerful!).

Or if you don’t want to set up a smoker or use liquid smoke, you could add 2 teaspoons of Lapsang sou-chongtea leaves to the ketchup. It tastes like a camp­fire in the best way possible. It’s probably your best bet if you don’t want to use a smoker or liquid smoke.

Put the smoked ketchup along with the rest of the dressing ingredients in a blender and puree until smooth. This will keep in the refrigerator for a week or so.

Heat the oven to 400°F.

Place all of the bread, cut side up, on a sheet tray. Pile a quarter of the cauliflower on each of the bottom pieces. Put the tray in the oven and cook for 6 minutes, or until the bread is toasted and the cauliflower is warm.

Top each sandwich with some of the relish, a drizzle of the dressing, a handful of potato chips, and the tops of the rolls.

From lucky peach