Sandwich Spread Recipe

This homemade sandwich spread recipe is tangy, creamy and crunchy, with all the retro delight of the original. Enjoy this traditional treat on a traditional or open sandwich, or use it as a dip.

This homemade sandwich spread is every bit as good and comes with all the usual benefits of making your own.

It’s fresher, you can adjust it to your own taste and there are no ingredients that make you ask ‘what’s that?’.

Ingredients

Sandwich Spread Sauce

• 3 tbs mayonnaise (full fat)
• 3 tbs salad cream
• 2 tsp pickle vinegar
• 1 tsp English mustard (or other smooth mustard to taste)

Vegetables (About one generous cup in total once chopped)

• 1 stickcelery
• 6 smallgherkins
• 1 smallcarrot
• ½bell pepper
• 1 tbscapers
• 2spring onions
• Other crunchy, non watery vegetables of choice

Instructions

• Put the mayonnaise, salad cream and mustard into a medium mixing bowl, along with 2 teaspoons of vinegar from the jar of gherkins or pickles and mix well. 
• Prepare the vegetable by peeling, cutting into thin batons and then dicing finely.They need to be small, but not so fine they don’t have any texture.
• Add the diced vegetables to the mayonnaise mixture, season with pepper and salt and mix well.
• Store in a jar in the fridge and use within 3 days.

Notes

How long does sandwich spread keep? 

Up to three days in a sealed jar in the fridge. 

The spread will get a bit thinner after a day or so as the water comes out of the vegetables.  

How can I change the flavour? 

You can mix up the vegetables to suit what you have available and to take account of personal preferences. I think that the celery, gherkins and carrot are essential, but beyond that you can mix it up and even add some crunchy fruit! Just don’t use watery salad vegetables like cucumber or tomatoes. 

For an upmarket variation, try adding a pinch of cayenne pepper for some heat, and/or a generous amount of chopped fresh herbs. Parsley, dill or coriander (cilantro) would all be delicious.  

Include other non-watery vegetables in season to taste: 

• radishes
• kohlrabi
• asparagus 
• crunchy apple 
• green beans