Do boring sandwiches have you feeling down? Well, I’ve got the perfect solution for you! Your sandwiches are guaranteed to be transformed from drab to fab by spicing up your mayo – literally. (Yes, I’m aware that I just sounded like an infomercial. Nevertheless, it’s late and I’m delirious, so the cheesiness stays.)
Anywho, according to Merriam-Webster, aioli is defined as “a mayonnaise flavored with garlic and sometimes other ingredients.” Although fancy mayo works well enough for me, I suppose I’ll be culinarily-correct and go with the former. And because making just one aioli would have been boring, I made two.
These guys are deeeee-lish. I envision the sun-dried tomato aioli on a monstrous veggie sandwich or stacked turkey club. Meanwhile, I imagine the chipotle aioli on a southwestern-style burger or lightly drizzled over avocado and heirloom tomato toast. The options are endless! How can you see yourself putting these dolled-up condiments to use?
Sun-Dried Tomato Aioli
What you’ll need:
- 2 cups olive oil mayo
- 3/4 cup sun-dried tomatoes
- 1/4 cup packed fresh basil
- 2 cloves garlic
- The juice of 1 lemon
- Cracked black pepper to taste
What you’ll do:
- Combine all ingredients in a food processor; blend until smooth
- Spoon into a pint jar and label
Chipotle Lime Aioli
What you’ll need:
- 2 cups olive oil mayo
- 6 chipotle peppers in adobo sauce (I like food with a kick, so if you like yours on the milder side, I’d start with 2 peppers and add one/blend, add one/blend, etc. until you reach the level of heat that you prefer.)
- 1 tbsp. Italian seasoning
- 2 cloves garlic
- The juice of 2 limes
- 1/4 cup agave nectar
What you’ll do:
- Combine all ingredients in a food processor; blend until smooth
- Spoon into a pint jar and label
Pictured: honey & maple turkey, provolone, avocado, English cucumber, mini plum tomatoes, and sun-dried tomato aioli on a soft wheat baguette.
Can you please move back home and be my personal chef!?! Sounds like a great way to spice up sandwiches. How would it be as a dip with veggies?
Or you could visit me more often! :)
I’ve thought about it as a dip because it would be SO good, but it would be much too fattening that way. Unless you have self-control with dip… as in about five carrot sticks’ worth. I sure don’t!
Yum either flavor would be amazing on chicken! Could spread on a thin layer of your fancy mayo and use it to adhere the panko, then bake! Future blog post?
Yum! Awesome idea!
I will have the stacked turkey club please!! Loving the pics baby great job!😘
I love this recipe!! How long will it last in the fridge?? Love your website, SO inspiring!!
Thank you so much! I can’t say for sure, but I would guess six months at least. :)
Laur these sound amazing, especially the sun-dried tomato! I’m so tired of using plain mayo or mustard for sandwhiches. Love the mason jars for storing :)
Thanks, love! You’ve gotta try them. They couldn’t be easier to throw together!
I was just thinking how I needed something to turn my sandwiches from drab to fab! I’m going to try this☺