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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

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Pictured: honey & maple turkey, provolone, avocado, English cucumber, mini plum tomatoes, and sun-dried tomato aioli on a soft wheat baguette.

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