Sandwich Spreads

When we make sandwiches we usually put either mayonnaise or mustard or both on them. I’m the last person to put down mayonnaise but why not try something different. I actually use guacamole sometimes if I have leftovers in the fridge. Have to use it before it turns brown so I use it on sandwiches, hamburgers and even hot dogs! So good! I have a few other substitutes that we can all use on our sandwiches that will definitely give them more pizzazz! Don’t be scared, try it, you may like it. And I of course will use the light versions of most of these items if they are available. These spreads will last up to a week in the fridge!


This is great on roast chicken, beef or apple sandwiches.

Beat ½ cup soft butter and ½ cup crumbled blue cheese in a bowl. Stir in ¼ cup chopped toasted walnuts. Makes 1 cup


This is great on roast beef or corned beef sandwiches.

Stir 1/3 cup minced arugula, 1/3 cup minced radicchio, 1 tablespoon lemon juice, salt and pepper  into 1 cup mayonnaise. Makes 1 2/3 cup.


This is great for turkey or grilled cheese sandwiches.

Plump 1 cup chopped dried figs in 3 cups hot water for 25 minutes. Drain the figs, reserving some liquid. Puree in a food processor. Add the saved liquid until the mixture is spreadable. Like jam! Stir in ¼ teaspoon orange zest. Makes 2/3 cup.


This spread is delicious on ham, veggie or tuna steak sandwiches.

Blend one 15-ounce can rinsed cannellini beans in a food processor with 1 teaspoon lemon zest, 1 teaspoon fresh thyme, salt, pepper and 2 tablespoons olive oil. Makes 1 cup.


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