Not much hits the spot better than some great gourmet sandwiches, and with a homemade spread to jazz up the flavor… it’s a win win!
In the summer, I love light meals… and while sandwiches are a classic lunch food… I like them for dinner too! Served alongside a light BLT Pasta Salad, it’s the perfect summer dinner.
What I have here for you in this post is a recipe for 3… that’s right, 3, delicious homemade spreads to take your sandwich from good to OMG GREAT! I’ll also explain the ingredients I usually add to my sandwiches 🙂
First up we have an aioli recipe that will knock your socks off! Roasted garlic, cracked black pepper, creamy mayo, brightened by a splash of lemon juice and thickened by some Parmesan cheese.
You might want to make a double batch of this… because you’ll be slathering it on just about everything!
I paired it with some delicious oven roasted deli turkey in this monster of a sandwich…
To make this beauty, I start off with 3 slices of a nice whole-grain bread, and lightly toast them. Spread some aioli on the bottom slice and then pile on some sliced turkey, green leaf lettuce, sliced heirloom tomatoes, and a slice of Havarti cheese.
Spread aioli on both sides of the middle slice of bread, place it on top, then add more lettuce, heirloom tomatoes, cheese, sliced avocado, and sliced turkey. Top off the sandwich with the final slice of bread, also smeared with aioli. This is one BIG sandwich… it’ll fill you up for sure!
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Let’s switch things up a bit and use some smoked deli turkey in a wrap… it’s a sandwich to go! This wrap has it’s own spread, to mimic the smokiness of the turkey and bacon, (oh yeahhh, you know I had to add bacon somewhere!).
This mayo has a personality! It’s smoky but not spicy, and easy to throw together with just a whisk 🙂
Pair it with a whole-wheat flour tortilla, sliced smoked turkey, a couple slices of crispy bacon, white cheddar cheese, sliced heirloom tomatoes and some green leaf lettuce, and you have yourself a wrap you’ll want to eat every day.
Wrap that baby up in some parchment or wax paper and you have a great lunch or dinner on the go!
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Now let’s get to the final spread (even though this one is actually a sauce)… it’s even better than I thought it would be when I was thinking up the recipe!
Honey, balsamic, and a whole grain mustard…. such a great combo!!
I love to have this sauce drizzled over a honey ham sandwich!
For this sandwich I went with a soft pretzel bun (from my local bakery, but you could make your own if you’d like). I drizzled some sauce over the bottom of the bun, topped it with some peppery arugula, sliced swiss cheese, sliced honey ham, more drizzled sauce, another slice of cheese, more ham, then top it off with the pretzel bun top 🙂
It’s definitely not your average ham and swiss sandwich 😉
So there you go… 3 great recipes for the spreads and 3 of my favorite sandwiches 😀
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 cup mayo
- 3-4 cloves roasted garlic
- 1/4 cup lemon juice
- 2 Tbsp grated Parmesan cheese
- 1/2 Tbsp Dijon mustard
- 1/8 tsp cayenne pepper
- 1/4 tsp cracked black pepper
- Dash Worcestershire sauce
- 2 Tbsp fresh parsley minced
- ROASTED GARLIC:
- 1 head of garlic
- pinch of salt and pepper
- drizzle of olive oil
Instructions
- TO ROAST GARLIC:
- Preheat oven to 400 degrees.
- Peel off outer paper layers of the head of garlic, make sure you leave the individual skins on the cloves.
- Cut off the top 1/2 inch of the NON root end of the garlic head.
- Place garlic in the center of a piece of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil.
- Wrap up the foil around the garlic and place in to a muffin pan.
- Bake for 35-40 minutes.
- Unwrap and let garlic cool for a while until you can touch it.
- Squeeze from the bottom (root) end to pop the roasted cloves out of the skins.
- Store in an airtight container in the refrigerator.
- TO MAKE THE AIOLI:
- Combine ingredients in a small bowl, whisk, and set aside.
- Use immediately or place in airtight container in the refrigerator.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup mayo
- 1 tsp chipotle in adobo sauce (just the sauce not the peppers)
- 1/2 tsp ancho chile powder
- Juice of half a lime
- Salt and pepper to taste
Instructions
- Combine ingredients in a small bowl and set aside.
- Use immediately or place in airtight container in the refrigerator.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/2 cup honey
- 1/2 cup whole grain mustard
- 1/4 cup Dijon mustard
- 1/4 cup balsamic vinegar
- salt and pepper to taste
Instructions
- Whisk sauce ingredients together in a bowl and set aside.
- Use immediately or place in an airtight container in the refrigerator.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nikky says
Can I Get Burger Souce Recipe I was Started New Business Please It’s Very Helpful Us Mam
The Chunky Chef says
I don’t have a burger sauce developed or posted, so I would start working on developing your own. Best of luck with your business.
Chet says
So awesome
Lavena Rose Bushon says
I made this for my husband and he can not get enough of it! Great combo of flavors. I put it on his sandwich, hamburger and fish tacos. We both love it. Thank you!
Christi says
At first I thought the ingredients will make a weird flavor.. but omg! This is amazing I’m never using regular mayo on my sandwiches again! Love it
edjong says
How long can you store these spreads in the fridge?
The Chunky Chef says
Ours usually don’t last long because we use them up, but I would say about a week 🙂
LaTrice says
I made the Ancho Chipotle Mayo this morning, to add a fresh and a new twist to wraps. Honestly, it is one of the best spreads EVER!! Unfortunately, I didn’t have ancho chili powder, but used regular chili powder instead. I’m looking forward to eating the wraps for lunch, which has slow roasted turkey breast, bacon and cheddar cheese. Thank you so much for this recipe, Amanda and this is the first recipe I made from your blog!!! 🙂
Stephanie says
That looks amazing! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
The Chunky Chef says
Thank you Stephanie!!
Anne @ Inhabited Kitchen says
I like the mayo variations! Never mind sandwiches, those are going to perk up some chicken salad around here.
The Chunky Chef says
Thank you Anne! Ooooh that’s a great way to utilize the spreads 😀