Sandwich Spread RecipesThese simple sandwich spread recipes are excellent with any crusty bread. They may be used on their own, or paired with any of your favourite deli meats. Sandwich spreads are perfect for picnic sandwiches because they can be prepared ahead - simply cover and refrigerate for up to 3 days.
More sandwich spread recipes include hummus. It makes an excellent healthy choice as a dip or sandwich spread. Avocado MayonnaiseAvocado Mayonnaise is a great accompanyment to chicken or turkey sandwiches.
Peel avocados, and mash in a small bowl. Stir in mayonnaise, garlic, lemon juice and basil. Cover and chill. Caper MayonnaiseCaper mayonnaise is a perfect sandwich spread recipe to pair with grilled chicken breasts, lettuce and tomatoes.
Chili Butter with Fontina
Stir together the butter and chili-garlic sauce. Spread onto bread, top with slices of fontina cheese and add your favourite deli meat. Enjoy! Curry Butter
Mix together the butter and curry paste. Spread on a whole grain slice of bread together with your favourite sandwich meats. If you wish you may add thin slices of nectarine for an extra flavour boost. Feta Cheese Pesto
Place garlic, basil leaves and feta into a food processor. Pulse until finely chopped. With motor running, slowly pour in olive oil until evenly mixed. Mango and Goat Cheese Sandwich Spread
In a food processor, combine 1-2 thick slices of mango, chopped, with the goat cheese and parsley/coriander. Pulse until well blended. Spread over focaccia or other bread and top with deli meats and extra slices of mango. Mediterranean Olive Spread
Using a food processor, finely chop together the olives, basil and jalapeno pepper. Add the spreadable cream cheese and mix well. This is excellent with cooked chicken or grilled steak on toasted bread. This is not only an excellent sandwich spread recipe, it makes a delicious veggie dip! Plum ChutneyPlum chutney goes very well with ham and cheese sandwiches, or try pairing it with sliced chicken or turkey.
Halve the plums and chop coarsely to yield 3 cups, set aside. Halve and core the apple without peeling. Coarsely chop to yield 1 cup. Combine 1 cup water and the sugar in a large heavy saucepan, over high heat. Stir to dissolve sugar and bring to a boil wthout stirring. Add vinegar, ginger, garlic, half of the diced plums, and the diced apple. Bring mixture to a boil and boil for 5 minutes. Add remaining plums, orange zest and cinnamon. Bring to a gentle boil and cook until thick and syrupy, about 10 minutes. Remove and cool. Store in a sealed container until picnic time.
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