The Gourmet Mama

Getting tired of plain old PB and J? Already tried to spice things up by adding banana slices? It`s time to move on to some fun, amazing sandwich spreads that are easy to whip up and will have your family and friends quite impressed with your cooking talents . . . even if you really don`t have any.

Jolly Green Giant Spread

If you want a chunky, yet healthy sandwich spread, this one is perfect. My husband and kids love it . . . to the point of eating any leftovers without the bread!

1 can sweet corn niblets (or you can cook and strip yours from the cob)

2 c. chard or spinach, chopped

3 Tblsp. mayonnaise

2 tomatoes, chopped fine

1 clove of garlic, minced

Milk

In a frying pan, pour a drizzle of oil and add the garlic and chopped chard. Cook over medium heat, moving with a wooden spoon constantly until the chard gets dark green and wilted. Let it cool for a few seconds, then dump into the blender along with the mayonnaise and a splash of milk.

Blend the mixture on high until it is smooth, adding more milk if you feel it is necessary.

In a bowl, toss your corn and tomato together. Pour the chard sauce over the veggies and stir well. Chill until cool and then spread on bread and serve as open faced sandwiches. Makes about 1.5 cups and can be kept in the fridge for up to 3 days.

Cream Cheese Olive Spread

A yummy spread that your kids or any olive lover will enjoy on a crusty piece of bread.

1 package cream cheese (8 oz.)

1/4 c. mayonnaise

2 Tblsp. olive brine

1 c. olives, minced (black, green or a mixture)

Beat the cream cheese, mayonnaise and brine with an electric mixer until well blended. Stir in olives and serve. You can add a little minced garlic, as well, if you like.

Super Easy Pesto Spread

Who doesn`t love the taste of pesto on spaghetti? Well, guess what? It makes a GREAT sandwich spread, too!

3 cloves of garlic

2 c. packed basil leaves (substitute any other fresh herb for a unique flavor)

2/3 c. olive oil

1 c. Parmesan cheese, grated

Put all ingredients, except the olive oil, into the food processor and start it. Add the olive oil by pouring a steady stream into the food processor tube until you have a nice thick paste. If the consistency is still too thick, try adding a very small amount of water to thin it out so you can spread it.

This spread can also be frozen in small chunks (ice cube trays work well) and then thawed in the microwave as needed.

Have your own special sandwich spread to share? Go for it . . . the comments are open!