Guthrie's Sauce

1/2 cup mayonaisse
1/4 cup ketchup
1/2 tsp. garlic powder
1/4 tsp. Worcestshire sauce
lots of pepper

Mix all ingredients together. Let chill for at least 2 hours to allow all flavors to mingle.

So yesterday I made the parmesan-dijon chicken again. However, this time we wanted something a little bit different. Vann picked up some hoagie buns at the store, and we still had some provolone left in the fridge from who knows what. I thought that it would be fun to try throwing some Guthrie's sauce onto the sandwich. So I went online and did a little research and found this recipe. It's ingredients that we already had in the refrigerator (even though I asked him to pick up more mayo because my luck would have been that when we got home there would have only been a smidgen left in the bottle).

These measurements are just something to go by. I ended up doubling the recipe because I know one helping would not last with the both of us. The first time I measured perfectly. The second time I made it I just threw everything together, and it was actually much better (not saying the first batch was bad.... it was actually delicious! but the second batch was closer to how we wanted it). This isn't going to taste exactly like Guthrie's sauce, but it's close. It actually tastes exactly like what my Dad used to make, though. Yum!

I highly suggest making you some parmesan-dijon chicken, melting some provolone on top, throwing it on a hoagie bun, and smothering it with this sauce. I promise you won't regret it :) And by the way, that was absolutely the best sandwich I have ever put in my mouth. No lie...