Devil's Gulch Hoagie

I consider myself a bit of a lunch snob. I won't settle for a quick bit of just anything and I avoid drive thrus at all costs. Sometimes this gets me into trouble and a side of me comes out that I refer to as "She Beast". She's an angry troll that you need to feed immediately. I take sandwich building very seriously, if it's not too late for lunch-pocalypse. This hoagie is loaded with the Cowgirl Creamery's winter seasonal - Devil's Gulch, a sweet and spicy triple cream. The parsley aioli and beautiful winter greens makes for one mean sandwich, perfect with a cup of soup. 

For Hoagies: 

4 bolillos

1 ripe avocado, sliced 

1 bunch escarole and micro greens 

1 round Devil's Gulch, sliced (each sandwich uses about a 1/4 round) 

For Parsley Aioli:

1 large egg yolk
1 tablespoon lemon juice
1 tablespoon dijon mustard
1 tablespoon red-wine vinegar
1 teaspoon garlic, chopped
1 cup Stella Sola Extra Virgin Olive Oil
1 tablespoon fresh curly parsley, chopped
Kosher salt and freshly ground pepper, to taste 

Directions: 

In a food processor, combine egg yolk, lemon juice, mustard, vinegar, and garlic. With food processor running, pour olive oil in a slow, steady stream, until mixture emulsifies. Add parsley and process to combine. Season with salt and pepper. Set aside or cover and keep refrigerated until needed. To assemble hoagies, toast bolillos until lightly golden. Slice each bolillo open on one side. On bottom half, spread a generous amount of parsley aioli. Top with avacado slices, Devil's Gulch and greens. 

*Makes 4 Sandwiches