Copycat Jimmy John’s Avocado Sandwich Spread

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
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  1. Place the jalapeno, onion, garlic and tomato into a blender or food processor. Process until smooth.
  2. Place avocado into a large bowl. Drizzle with the lime juice and smash with the back of a fork. Transfer to the blender.
  3. Add the salt and mustard to the blender and pulse until the mixture reaches the desired thickness.
  4. Slather on bread for sandwiches. If you do have any extra spread it makes for a great chip dip!

Avocado Ranch Dressing

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.
Avocado Ranch DressingAvocado 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
Recipe type: Salad Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 3-4 cups
 
Ingredients
  • 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
Instructions
  1. Scoop out the avocado and place into a blender or food processor.
  2. Add remaining ingredients except salt and process until smooth.
  3. Taste, add salt as needed, and pulse a few more times to mix.
  4. Refrigerate for one hour before serving.
  5. Note: If the dressing gets too thick, stir in a bit more milk before serving.

Grilled Avocados

I cannot stop making these grilled avocados. The last few times I’ve fired up the grill for dinner I’ve also thrown a few avocados on and then 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.
Grilled AvocadosI 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.

Grilled Avocados
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 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
Instructions
  1. Fire up your grill for direct cooking.
  2. Slice avocados in half and remove the seeds.
  3. Brush avocado insides with the oil and season with salt and pepper.
  4. Grill avocados for 4 minutes then remove.
  5. In a blender combine the balsamic vinegar, salt, pepper, Dijon, 1/4 cup parsley, garlic and 3/4 cup olive oil. Process until smooth.
  6. Brush vinaigrette over grilled avocados and serve, garnish with parsley.

Spicy Avocado Salad Dressing

I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
Spicy Avocado Salad DressingThis dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Spicy Avocado Salad Dressing
Author: 
Recipe type: Salad Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 1 1/2 cups
 
Ingredients
  • 2 ripe avocados, chopped
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 medium jalapeno pepper, seeded, chopped
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt and freshly ground pepper, to taste
Instructions
  1. Place all but the salt and pepper into a blender and pulse until smooth.
  2. Season with salt and pepper and pulse a few more times.
  3. If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps. Refrigerate for up to two days.

Avocado with Crab-Mango Salad

This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot!Avocado with Crab-Mango SaladUse a good quality lump crab. I made these by using a cookie cutter to form them. You can also just use an avocado half to serve them in.

Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.

Avocado with Crab-Mango Salad
Author: 
Recipe type: Side Dish or Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lime, zested and halved
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro, chopped
  • 1/2 mango, peeled and diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup red onion, diced
  • 1/2 jalapeno, diced
  • 1/2 pound jumbo lump crabmeat
  • 3 avocados, cut into 1/4" bites
Instructions
  1. Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
  2. Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
  3. Add the crab and mix gently.
  4. Drizzle the remaining lime juice over the avocado.
  5. Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
  6. Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
  7. Repeat with remaining avocado and crab salad.

Smoked Turkey Avocado Wraps

The avocado mix I used on these smoked turkey avocado wraps really kicks up an ordinary wrap. The key a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread, like a hot mayonnaise or this avocado cilantro mixture, and fresh, crisp lettuce.Smoked Turkey Avocado WrapsA nice variation on these smoked turkey avocado wraps is to substitute chipotle peppers in adobo for the hot sauce. Just chop a pepper and add it along with a little adobo sauce to the avocado mixture. The smoked jalapenos add a nice smoky flavor, plus of course, a little heat.

Also try my avocado wraps with spicy mayonnaise.

Smoked Turkey Avocado Wraps
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The avocado and cilantro spread really makes these wraps a star.
Ingredients
  • 1/2 tomato, chopped
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon (or more) hot pepper sauce
  • 1 avocado, peeled, pitted, diced
  • 4 large tortillas or wraps
  • 8 slices smoked turkey sandwich meat
  • 4 slices provolone cheese
  • 4 leaves lettuce
Instructions
  1. Combine the tomato, cilantro, hot sauce and avocado in a small bowl.
  2. Top wraps with sandwich meat, cheese, and lettuce.
  3. Divide avocado mixture between wraps. Roll up tightly, cut in half, and serve.

Avocado Wraps with Spicy Mayonnaise

I’ve been on a wrap kick lately. Besides being easy to make they a nice change from having sandwiches for lunch. As an extra bonus, avocados were on sale, so I incorporated them into everything I made for a week, starting with these avocado wraps with spicy mayonnaise.Avocado Wraps with Spicy Mayonnaise

Nothing beats a perfectly ripe avocado. Also try my avocado with crab-mango salad and my smoked turkey avocado wraps.

Avocado Wraps with Spicy Mayonnaise
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the spicy mayonnaise
  • 1 large garlic clove, minced
  • 1/2 teaspoon sea salt
  • 2 teaspoons chili powder
  • 2 tablespoons lime juice, plus a little more (1 lime)
  • 1/2 cup light mayonnaise
For the sandwich
  • 4 large tortillas
  • 8 slices smoked turkey lunch meat
  • 4 slices smoked provolone, halved
  • 8 lettuce leaves
  • 8 slices bacon
  • 1 large ripe avocado
  • 1 large tomato, sliced very thin
Instructions
  1. Combine the garlic, salt, chili powder, 2 tablespoons of the lime juice and the mayonnaise in a bowl. Refrigerate until ready to use.
  2. Fry the bacon. Drain.
  3. Cut avocado in half and remove the seed. Slice thin and sprinkle with remaining lime juice.
  4. Spread a tablespoon (more or less, to taste) of the mayonnaise out on the wraps.
  5. Add sandwich meat and cheese. Top with remaining ingredients. Roll up tightly, cut in half, and serve.

Ham Salad Filled Avocados

These ham salad-stuffed avocados reminded me of a similar dish we used to eat in Lima, Peru. They’re fresh, light, and very tasty. The salad is nice and creamy and smooth and would be great just by itself. The mandarin oranges add a fantastic explosion of citrus flavor. Finally, there’s the perfectly ripe and creamy avocado. These ham salad-filled avocados are a perfect light lunch on a summer day.Ham Salad Filled AvocadosFortunately, avocados were on sale here last week. They’re very versatile and probably my favorite fruit.

Also try my avocado and crab-mango salad.

Ham Salad-Filled Avocados
Author: 
Recipe type: Side Dish
Cuisine: American
Serves: 2
 
Ingredients
  • 1 avocado
  • 1 teaspoon lemon juice
  • 1/3 cup celery, diced
  • 1/3 cup ham, diced
  • 2-3 tablespoons mayonnaise
  • Salt (or seasoned salt or better, my homemade Cajun seasoning), to taste
  • 6-8 Mandarin orange segments
Instructions
  1. Cut avocados in half and remove the seeds. Sprinkle with the lemon juice. Pre-cut into segments if desired, but don't cut all the way through the fruit.
  2. In a small bowl, gently combine the celery, ham, 3-4 mandarin segments, and mayo and season to taste.
  3. Spoon into the avocados and top with a few more mandarin segments and serve.