Herbed Mayonaise

Herbed Mayo

I love sandwiches. My desert island, only-thing-you’ve-got food is almost always a sandwich, the fillings of which are interchangeable, but the form is almost always the same. Good bread on either side of good filling and you’re guaranteed to take me on a direct route to pleasuretown.

I can be a bit picky about my lunches. Davis has lovingly chided me in the past for the odd looks when I pack his lunch; he gets to the kitchen at work and takes out individually wrapped tomato slices or onion and has to assemble his sandwich in the particular order I had instructed him to do the night before. One of my sandwich oh-no-no’s is putting a tomato on the sandwich at any point other than right before you’re going to eat. Veg goes separately. Picky, sure, but I’m not putting up with any soggy bread.

Anyway, I digress. To me, sandwiches are serious business. That being said, condiments are important to taking your sandwich to the next level. This easy combo raises a roll, roast chicken, and spinach into something really, emphatically delicious. Not to mention the recipe is short and sweet (and savory, too!)

What you’ll need:

  • Mayonnaise –2 tbsp. (I prefer Hellmann’s)
  • Basil – 3 large leaves, chopped
  • Garlic – 1 clove, chopped
  • Parmesan – 1 tbsp.
  • Pepper – to taste


  1. Combine all ingredients in a small bowl and mix well.
  2. Spread over bread, toaste, or whatever you feel like.

Yes, this might be me at my Sandra Lee-est. It’s a bit semi-homemade.


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