Sometimes you just need a little reminder to step outside of your box of usual sandwich spreads and use something you might not think of. This copycat of the avocado sandwich spread from Jimmy John’s is essentially guacamole with a few twists thrown in. It’s fantastic on a sandwich and for that matter, equally as great as a dip for tortilla chips. That’s why I doubled the recipe. Sandwiches and chips. Lunch is done.
Every sandwich needs a little spiciness in my opinion. Which is why I was happy that this avocado sandwich spread includes a jalapeno. Now, granted, it’s a small jalapeno so you’re not going to get overwhelming heat. But you don’t want that kick to be front-and-center. Just there, in the back. Noticed but not overwhelming. This spread is excellent on my copycat of Jason’s Deli California Club sandwich.
Copycat Jimmy John's Avocado Sandwich Spread
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
- 1 small jalapeno pepper seeded, chopped
- 1 medium white onion chopped
- 1 garlic clove chopped
- 1 Roma tomato chopped
- 2 medium avocados peeled, pitted, chopped
- 1 tablespoon fresh lime juice
- 3/4 teaspoon Kosher salt
- 1/8 teaspoon dry mustard
Place the jalapeno, onion, garlic and tomato into a blender or food processor. Process until smooth.
Place avocado into a large bowl. Drizzle with the lime juice and smash with the back of a fork. Transfer to the blender.
Add the salt and mustard to the blender and pulse until the mixture reaches the desired thickness.
Slather on bread for sandwiches. If you do have any extra spread it makes for a great chip dip!
I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. I like my dressing pretty thick, so that’s how I made it. But if you prefer yours a little thinner, just add some more milk.
Avocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos.
For a little more kick, try my jalapeno ranch dressing.
Avocado Ranch Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 -4 cups
- 2 ripe avocados halved, seed removed
- 1 cup Ranch dressing
- 1/2 cup milk plus more, if needed
- 1/2 cup sour cream
- 1/4 cup fresh squeezed lime juice
- 2 teaspoons or more hot sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Kosher salt to taste
Scoop out the avocado and place into a blender or food processor.
Add remaining ingredients except salt and process until smooth.
Taste, add salt as needed, and pulse a few more times to mix.
Refrigerate for one hour before serving.
Note: If the dressing gets too thick, stir in a bit more milk before serving.
I cannot stop making these grilled avocados. I’ve fired up the grill a few times lately for dinner, making sure that I also throw a few avocados on. I brushed them with this absolutely insanely great vinaigrette. The flavors are perfect. I had no idea just how fantastic balsamic vinegar and Dijon mustard would be on a simple lightly-charred avocado.
I like to make crosshatch cuts into the avocado after I grill it. It lets a little of the vinaigrette get down inside the fruit, making sure you’ll have lots of flavor in each and every bite.
I love making side dishes on my grill, like Brussels sprouts.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
- 6 firm avocados
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/4 cup parsley leaves plus more for garnish
- 3 cloves garlic minced
- 3/4 cup olive oil
Fire up your grill for direct cooking.
Slice avocados in half and remove the seeds.
Brush avocado insides with the oil and season with salt and pepper.
Grill avocados for 4 minutes then remove.
In a blender combine the balsamic vinegar, salt, pepper, Dijon, 1/4 cup parsley, garlic and 3/4 cup olive oil. Process until smooth.
Brush vinaigrette over grilled avocados and serve, garnish with parsley.