Martha Stewart Living Radio: The Radio Blog

Sandwich Day - Focus on the Condiments

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Sweet, salty, spicy, savory; condiments can make or break a sandwich. If you think of your sandwich as that little black dress that can go anywhere, condiments are the accessories that jazz it up. Last Wednesday Lisa Mantineo, Everyday Food producer and Shavon Meyers, engineer, crafted their own Manchego cheese sandwiches choosing from among several condiments I put together. Punch up the flavor of your favorite sandwich with one of the condiments that follow, or do what Monty (Lisa) did, and try a few.

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clockwise from top Pickle Relish, Date-Mayo, Mustard-Chutney, Romesco, Spicy and Sweet Tamarind Sauce

1 clockwise from top Pickle Relish, Date-Mayo, Mustard-Chutney, Romesco, Spicy and Sweet Tamarind Sauce

Sandwiches waiting to be assembled

2 Sandwiches waiting to be assembled

Manchego Cheese and Amy's Onion-Potato Bread

3 Manchego Cheese and Amy's Onion-Potato Bread

A trio of sandwiches.

4 A trio of sandwiches.

Date-Mayo

Makes 1/3 cup

4 plump pitted dried dates

2 tablespoons mayonnaise

1 teaspoon fresh lemon juice

coarse salt and pepper

With a chef’s knife, coarsely chop dates and then mash to a paste with the flat side of the knife. Transfer to a small bowl and stir in mayo and lemon juice until well combined. Season with salt and pepper. Refrigerate until ready to use (up to a month).

Mustard-Chutney

Makes 1/3 cup

¼ cup store bought mango chutney, finely chopped

2 tablespoons Dijon mustard

½ teaspoon fresh lime juice

In a small bowl stir ingredients together. Refrigerate until ready to use (up to a month).

Pickle Relish

Makes ¼ cup

¼ cup sliced bread and butter pickles, finely chopped

1 tablespoon minced onion

1 tablespoon snipped dill

1 teaspoon Dijon mustard

Spicy and Sweet Tamarind Sauce

Makes 3 tablespoons

2 tablespoons tamarind concentrate

2 ½ teaspoons honey

¼ teaspoon chipotle chile powder, or more to taste

coarse salt

In a small bowl whisk together tamarind, honey, and chipotle chile powder. Season with salt.

Or, try romesco sauce, one of my all-time favorites (simply omit the potatoes).

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