Sandwiches and Easy Homemade Spreads

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!

Make me a sammich!!  Lol, okay, you don’t have to… in fact, I’ll make you one!

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 😀

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Roasted Garlic and Black Pepper Aioli

5 from 12 votes

Prep Time: 2 minutes

Cook Time: 40 minutes

Total Time: 42 minutes

Servings: 1 1/2 cups

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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.

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Ancho Chipotle Mayo

5 from 12 votes

Prep Time: 2 minutes

Total Time: 2 minutes

Servings: 1 /2 cup

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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.

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Chef Tips

** Store the rest of the chipotle in adobo sauce in a ziploc bag in the freezer

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Honey Balsamic Mustard Sauce

4.77 from 13 votes

Prep Time: 2 minutes

Total Time: 2 minutes

Servings: 1 cup

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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.

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Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!

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