Bored of Plain Sandwiches? These 15 Condiments Make a Huge Difference
A sandwich can only go so far on meat and cheese alone. Condiments make a real difference: the flavor kick and the surprise ingredient that turns a snack into something memorable. These 15 condiments are helpful and essential for anyone who takes their sandwich seriously.
Bacon Jam
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Bacon jam is made by slow-cooking bacon with onions, brown sugar, and vinegar. The texture is chunky but spreadable, ideal for crusty breads or biscuit sandwiches. It’s especially good with eggs, sharp cheddar, or smoked meats. Store-bought options are fine, but homemade takes about 30 minutes and freezes well. Try it in a breakfast sando with hash browns.
Avocado Crema
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Somewhere between guacamole and a sauce, avocado crema features avocado with yogurt, lime juice, and herbs for a silky finish. Unlike mashed avocado, it spreads easily and stays put between layers. This makes it a top-tier pick for sandwiches with eggs, turkey, or veggies. It also adds moisture without greasiness, especially helpful in toasted sandwiches.
Chimichurri
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This herb-packed Argentinian sauce is not just for grilled meats. Chimichurri is made with parsley, oregano, garlic, vinegar, and olive oil. It balances rich fillings like steak, egg, or sausage. It can also be spooned over a toasted baguette with roast beef or drizzled onto a veggie panini to bring brightness and acidity.
Fig Jam
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Fig jam’s sweet, slightly earthy flavor pairs beautifully with sharp cheeses like brie or goat cheese and salty meats like prosciutto. Spread it on ciabatta, layer with arugula and brie, and you’ve got a deli-level sandwich without leaving your kitchen. Look for jams with minimal added sugar to keep flavors balanced.
Sriracha Butter
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This one takes two fridge staples, hot sauce and butter, and combines them into something way more useful. Sriracha butter delivers creamy heat without the mess of dripping sauce. It’s ideal for egg sandwiches, breakfast melts, or even as a swap for mayo.
Tahini
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Tahini has a nutty depth that most spreads can’t match. It’s made from ground sesame seeds and frequently shows up in Middle Eastern dishes. On sandwiches, it complements roasted vegetables, eggs, and falafel. You can also sweeten it slightly with honey or maple syrup for an unusual combo that still works, especially on multigrain bread.
Mango Chutney
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Mango chutney is sweet and tangy with a touch of spice, so it’s great for adding contrast to rich fillings. It’s typically made from mango, sugar, vinegar, and warming spices like ginger or mustard seed. Use it with ham or grilled tofu, or as a twist on a classic breakfast sandwich.
Hollandaise Sauce
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Hollandaise is a brunch classic that uses egg yolks, butter, and lemon juice. It’s rich, tangy, and silky, best used as a drizzle rather than a soak. It works wonders on ham, bacon, or asparagus sandwiches. Since it breaks easily, make sure to serve it warm and sparingly.
Kimchi
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This Korean fermented cabbage isn’t a sauce, but it earns its place through sheer impact. Kimchi has crunch, spice, umami, and tang in one scoop. Surprisingly, it works on egg sandwiches, grilled cheese, and pork sliders. Fermentation gives it probiotics, so it’s also gut-friendly.
Maple Butter
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To make maple butter, reduce maple syrup slightly and whip it into softened butter. The lightly sweet, spreadable condiment is perfect for breakfast sandwiches or savory-sweet combos like bacon and cheddar. A little goes a long way, so spread it thin to avoid overpowering the sandwich’s savory base.
Aioli
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Garlic aioli is a dressed-up version of mayo, often mixed with lemon juice, olive oil, and roasted garlic. It’s rich, but not heavy, and adds just enough sharpness to cut through turkey, grilled chicken, or roasted veggies. Some versions include extras like herbs or smoked paprika.
Greek Yogurt Sauce
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Greek yogurt offers a creamy, tangy base that can be seasoned any way: lemon and dill for fish sandwiches, garlic and olive oil for Mediterranean wraps, or chipotle powder for extra heat. It’s high in protein, lower in fat, and easy to customize.
Horseradish Cream
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There’s bite, and then there’s horseradish. This sauce, mixed with sour cream or mayo, is more manageable while still delivering a wake-up call to dull sandwiches. Roast beef is the classic pairing, but it’s also sharp enough to stand up to smoked meats or cheddar.
Green Goddess Dressing
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Green goddess dressing is packed with herbs like tarragon, parsley, and chives, plus a creamy base of mayo or sour cream. It originated in 1920s San Francisco and was popularized as a salad dressing, but it works beautifully in sandwiches. Add it to a turkey club, layer it under grilled chicken, or drizzle over cold-cut wraps for herby depth.
Spinach Pesto
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Spinach pesto has color and flavor without the price tag of basil. It still uses Parmesan, garlic, and nuts, but the spinach softens the flavor and adds extra nutrients. Spread it on grilled cheese, tuck it into wraps, or pair it with tomato sandwiches for a clean, herby finish. It also works as a base for layering roasted vegetables or soft cheeses.