Make Your Sandwich Great Again!

Here are the candidates that promise to
deliver great flavor. The good news is
you can vote for all of them!
The secret is in the sauce. Swap out the plain
 mayo you use on your sandwich and
mix up a special kicked-up spread in minutes.

The Grilled Reuben with my homemade
1,000 Island Dressing

 Marshall Field’s Special Sandwich with
homemade 1,000 Island Dressing

BLAT (bacon, lettuce, avocado, tomato) with
Herb Mayonnaise.

You can mix each recipe in a jar. Store in
the refrigerator for a few weeks.
Make as little or as much as you want.
I usually make half a recipe so that I’ll
use it within 2 weeks for the two of us.

Shrimp Roll with Lemon-Tarragon Mayonnaise.

But wait…there’s more!

1000 Island Dressing
1 C mayonnaise
¼  C sweet relish
¼  C ketchup
¼  t salt & ¼  t pepper
½  t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)

Mix and store in a jar

I use this one on BLTs, chicken, 

turkey, and a grilled reuben. 


Herb Mayonnaise
1 C mayonnaise
1-½  t thyme
¾  t dill 
½ t parsley
¼- ½  t red pepper flakes
¼  t black pepper
Mix and store in a jar.
I use this on BLTs, chicken, turkey,
steak, roast beef, and egg. 


1 C mayonnaise

3 T Dijon mustard

1 T lemon juice

Mix and store in a jar.
Good one for ham, cheese, tomato,
greens (spinach or lettuce) on rye.
 Also good on a leftover salmon or
 tilapia sandwich.

Lemon-Tarragon Mayonnaise
! C mayonnaise
2 T lemon juice
2 t tarragon, dried
2 t celery salt
½ t pepper
Mix in a jar. Good with shrimp,
 salmon, chicken, and chicken salad.

Cilantro Cream

1 C plain yogurt

½ C firmly packed 

fresh cilantro leaves

1 t kosher salt

3 T lime juice

Mix and keep in a jar for

up to 2 weeks. 
Chicken, fish, pork, and steak sandwiches.

Cranberry Mayonnaise
1 c mayonnaise
¼ C cranberry sauce or 
spiced cranberry chutney
(homemade is best click on links)
Remember this one after Thanksgiving!
Makes the best Turkey sandwiches. Good
on chicken or pork sandwiches anytime.

Garlic Butter

1 stick butter (1/2C)

1 garlic clove, minced

1 T lemon juice 

1 T minced fresh parsley

½ T chopped fresh chives

Keep in fridge for 2 weeks or

freeze then slice to use on bread,

vegetables, or to top steaks.

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