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    You are in: Home / Cookbooks / Panini and Sandwich Spreads
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    141 recipes in

    Panini and Sandwich Spreads

    I'm a dipper! I also like "stuff" on my panini's. This cookbook has everything from Horseradish Cranberry Sauce, Au Jus, Tapenades, to Cheese Spreads.
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    This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as a spread for sandwiches.

    Recipe #388727

    1 Reviews |  By lizbits

    I scoured the net looking for a recipe for this, since I couldn't find any giardiniera at our local grocery to have with Chicago Italian Beef Recipe #30484. I found this recipe by PHONETEK on AllRecipes.com, and tweaked it to suit my family's preferences. I use fresh jalapenos in the summer, and pickled ones through the winter. Because we use this directly in the Italian Beef recipe, I cut out a good quantity of the oil. Note: the cook time is the marinating time. Posted here for safekeeping.

    Recipe #409984

    1 Reviews |  By Rita~

    This is a spicy spread made for sandwiches. A healthier version of a spread. The Giardeniera consist of pickled carrots, cauliflower,cerlery,pepperoncini,red peppers and salt so taste before you salt. You can find these in the pickle section of your supermarket.This spread is used in my Grilled Vegies on Toasted Ciabatta Bread recipe #92754.

    Recipe #93280

    7 Reviews |  By Dee514

    Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

    Recipe #64772

    This is a good recipe from one of my Eating Well Magazines that want to share here. Hope you enjoy it.

    Recipe #417271

    This is a favourite of mine, I love to have it with FALAFEL! Hmmmm, yummmy!

    Recipe #11424

    Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

    Recipe #38846

    This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.

    Recipe #202343

    Posted in response to a request for this recipe from the April '05 issue of Southern Living magazine.

    Recipe #117045

    This hummus is so good on warm pita triangles or even with cucumbers, radishes, carrots and/or green onions. The combination of ingredients really makes this hummus bi tahini a truly wonderful Mediterranean dish. I may never eat plain hummus again. This recipe was inspired and created for RSC #7.

    Recipe #131988

    24 Reviews |  By Rita~

    A little twist on the hummus recipe. The green chilies gives this dip a nice slight kick. This also makes a great sandwich spread.

    Recipe #94308

    3 Reviews |  By Dib's

    A lovely dip for veggies, toasted pompadams or tortilla chips. I use it as a spread for meat and veggie sandwiches also.

    Recipe #16409

    6 Reviews |  By Kree

    This dressing recipe comes from the Edgewood Resort in Alexandria Bay, New York, in the heart of the Thousand Islands region. It has been a favorite at the resort for years. Since I have vacationed in Alexandria Bay every Summer since my birth, I just had to post this recipe. I know, I know, there are a million versions of it out there... but this one is really authentic! It's from the Cornwall Recipe Book, published by the Alexandria Township Historical Society.

    Recipe #82395

    Recipe posted by request. Haven't tried it myself.

    Recipe #88202

    If you run out, here is a quick recipe that tastes better than store bought!

    Recipe #100355

    6 Reviews |  By Bev

    This vinegrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies and crusty bread! From Eating Well.

    Recipe #95527

    5 Reviews |  By Marie

    This is a wonderful change of pace vinaigrette. Pour this over a mixture of sectioned oranges, red onions and mixed greens for a delightful salad.

    Recipe #115825

    This is a great dressing to have on hand to put on anything from a simple green salad to sliced tomatoes. I like to mix up a batch on Fridays to have on hand for the weekend. I found this recipe on the Epicurious website.

    Recipe #70117

    This vinaigrette is sweet, tart, bacony and oniony and it's what makes people keep asking me to bring salad. And who doesn't like some real bacon in their salad? I never really measure the amounts but it always tastes fantastic!

    Recipe #137040

    7 Reviews |  By Bev

    Nice touch to your next tossed salad!

    Recipe #54716

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