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Simple sauces/condiments for sandwiches

m
momoftwo May 28, 2010 07:25 AM

In a couple weeks, I will be hosting a HS graduation party for my twins. Probably 50-75 people in and out, maybe 1/2 teenagers. My dad ( a butcher) will be cooking beef tenderoin and marinated chicken breast and making sandwiches out of both (on nice Iggy's rolls) He has asked that I have an assortment of spreads for the sandwiches. The beef will be grilled simply with salt and pepper rubdown, the chix will be marinated in lemon, rosemary and garlic. I have a horseradish mayo but whatelse???
Thanks,

  1. roxlet May 28, 2010 07:32 AM

    What about pesto? Don't forget mustard, and maybe you could have a selection -- a Dijon and a deli-style. Also, you could do an herb butter with rosemary to emphasize the chicken marinade. I would also label the spreads in case someone hates horseradish and thinks they're just adding mayo to their sandwich...

    1. TongoRad May 28, 2010 07:39 AM

      Pickled onions are really good on that sort of thing, you can even make them the night before. I slice onions thinly, blanch them in hot white vinegar and water (50/50) until limp, strain and then mix with a lot of fresh parsley and smoked paprika in a stainless steel bowl. I just did a grilled lag of lamb this past weekend and this condiment went perfectly in the sandwiches.

      Congrats all around, and I hope the party goes well.

      1. k
        karykat May 28, 2010 10:21 AM

        I've brought this onion marmalade recipe to cookouts to put on grilled beef and chicken.
        People have liked it. http://www.epicurious.com/recipes/food/views/Spiced-Onion-Marmalade-103147 Kind of related to the pickled onion idea. There are lots of twists on onion marmalades in epicurious.

        I've thought this recipe for an almond cilantro relish looked good and have been meaning to try it. For on sandwiches with poached chicken. Has pulsed almonds, sour cream, mayo, garlic, cilantro, a little lime juice and jalapenos. Could leave out the peppers.
        http://www.epicurious.com/recipes/foo...

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