I love having sandwiches for lunch. The can be anywhere from simple to fancy, depending on my mood (and available time). I knew by the end of last week that there was going to be a sandwich-kind-of-weekend coming up, so I made a nice big batch of this fantastically simple but oh-so-delicious deli sandwich spread. Nice and creamy, perfectly spreadable, it has a nice herby hint. I felt fru-fru eating my sandwich, and that takes something let me tell you!
For a little kick, add a pinch or two of red pepper flake to this deli sandwich spread. Stir and let the spread set an extra hour or so in the fridge. It definitely gets better with time but if you’re in a hurry go for it. It’s still great stuff.
Try my stuffed deli sandwich too. It’ll make you happy.
Deli Sandwich Spread
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons Dijon mustard
- 1 tablespoon minced chives or 1 teaspoon dried minced chives
- 1 teaspoon dried minced onion
- 1 teaspoon Italian seasoning
Let’s get the obvious out of the way first. When it comes to making a sandwich, I don’t go by the serving size on the meat package. One slice? Two at most? That’s not a sandwich, that’s an hors d’oeuvre. Same goes for the spread. I made a batch of a copycat of Subway chipotle southwest sauce. Did I dot it on the bread? Nope. Slathered. Thick. Piled high with my favorite toppings, it was a sandwich to remember.
The chipotle southwest sauce is fresh, with a hint of citrus and fresh cilantro, but also with a little kick thanks to one of my favorites, ground chipotle chile. I love the smoky heat that ground chipotle chiles bring to whatever I use it in. It’s not over-the-top spicy or smoky, it’s just right.
Also try my copycat of the great bread at Subway.
Copycat Subway Chipotle Southwest Sauce
Prep Time 4 hours
Total Time 4 hours
Servings 1 cup
- 1/2 cup mayonnaise
- 2 teaspoon freshly squeezed lime juice
- 1 teaspoon sugar
- 1 teaspoon minced fresh cilantro
- 1/2 teaspoon paprika
- 1/2 teaspoon white vinegar
- 1/2 teaspoon water
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle chile
- Pinch each of dried thyme and ground cumin
I’m not usually a cranberry sauce-kind-of-guy, so I have no prior experience making it from scratch. But when I came across this recipe for maple cranberry sauce it sounded good (even to me) so I hopped right in and made a double batch for Thanksgiving. It was a big hit. I also discovered that cooking fresh cranberries can be fun. They go ‘pop’ as they cook. Cool!
Use real maple syrup in this maple cranberry sauce. Only the real stuff. And as I note, I could not find fresh oranges. Substituting bottled came out just fine. Add about 1/4 cup, taste, and see if you want to add more. I used no-pulp orange juice. The sauce came out fantastic!
This sauce goes best with a turkey roasted on the Char-Broil Big Easy.
Maple Cranberry Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 cups
- 1 12 ounce bag fresh cranberries, rinsed and picked over
- 1/3 cup maple syrup
- 1/3 cup water
- Juice and zest of one fresh orange Note: I could not find fresh oranges so I substituted just over 1/4 cup of bottled no-pulp orange juice
Transfer all ingredients to a medium saucepan over medium-high heat.
Stir and let the mixture simmer. Reduce heat and simmer for 10 minutes or until thickened and all of the cranberries have burst. Stir occasionally.
Remove from heat and let cool slightly before serving.