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Sandwich Spreads

When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!

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Mayo Spread

Course Spread
Cuisine American
Keyword mayonnaise

Equipment

  • small mixing bowl

Ingredients

  • 1 cup mayonnaise
  • 2/3 cup sour cream
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Mix all ingredients in bowl. Cover and chill until serving.
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Mustard Mayo Sauce

Equipment

  • small mixing bowl

Ingredients

  • 2 cups mayonnaise
  • 1/2 cup Dijon mustard
  • 1/4 cup green peppercorn mustard
  • 2 teaspoon dry mustard
  • 2 tablespoons parsley chopped fine
  • 1 pinch cayenne pepper
  • 2 lemons (juice only)

Instructions

  • Mix all ingredients in small bowl. Cover and chill until serving.
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    Mayo Spread

    At Stevens’  Catering we never used a plain mayonnaise for sandwiches or roll ups. I never  was fond of plain mayonnaise due to the high fat content so we always tried to cut with a lower fat sour cream. Today I’m making a Mayo Spread to go on a large  hot sandwich on French bread.

    The sauce begins with 1 cup mayonnaise and add 2/3 cup sour cream.  This helps to cut the fat in the mayonnaise.  For flavor add 4 teaspoons Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder and salt and pepper to taste.

    Sandwichspread

    Slather it on both sides of a warm french bread sandwich.

    sandwich spread

    I used what I had so I’m putting it on both sides and adding 4 slices of Off The Bone Ham and cooked bacon.  On the other side goes two  kinds of cheese. I am using white American and swiss.  Use what you have.  Into a 350 degrees oven it goes.  Just long enough to warm.

    SandwichbaconBring it out and I top with yesterday’s leftover romaine and tomato salad.

    completedsandwich

    Close it together, cut and you have a hot sandwich sure to please any palate.

    What ever is leftover, I cover and pop in the refrigerator.  Use for all your sandwich needs,

    sandwichfinshed
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    Mayo Spread

    Course Sandwich
    Cuisine American
    Keyword sandwich spread

    Ingredients

    • 1 cup mayonnaise
    • 2/3 cup sour Cream
    • 4 teaspoons Dijon Mustard
    • 1/2 teaspoon Worcestershire sauce
    • 1/4 teaspoon garlic powder
    • salt and pepper to taste

    Instructions

    • Mix all ingredients well.  Cover and store in the refrigerator and use as a sandwich spread.
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