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Sandwich Spread

12 ounce

$6.00 ea
$5.75 ea - 4 or more
$5.50 ea - Case of 12

 

Solutions Condiments

Sandwich Spread

The Unique Alternative to Mayo, Mustard, or Ketchup

Our sandwich spread fills what we saw as a need for a fresh tasting (NO FAT! ) spread after a lifetime of mayo, mustard, and ketchup. When you think about it, wouldn’t you agree? We wanted a sandwich spread that would work with any meat perhaps topped with cheese and / or lettuce...add a tomato slice as well. It delivers a new taste sensation after digging around in the fridge for that late night snack.

 

And like so many of our condiments, this can be a cook’s friend in so many ways:

  • Mix with mayonnaise for a zesty salad dressing especially good with chicken salad.

  • Add to baked beans along with mustard, some onions, and a few slices of bacon, and we like brown sugar tossed in as extra measure for rich taste.

  • Simply stir with sour cream and horseradish for a super shrimp or veggie dip.

  • This isn’t just great for hot sandwiches when you heat the spread, it’s also great chilled on cold chicken sandwiches.

  • Makes a great baked potato topping, and we like it as well with a spoon of sour cream.


All natural ingredients, totally fat free:
Vinegar, tomato paste, sugar, onions, pineapples, raisins, Worcestershire sauce, natural smoke, red pepper sauce, spices.

This product is processed or packed on equipment that may come into contact with milk, eggs, peanuts, treenuts, fish, soy, or wheat.


You might like our Gift Sets too:
Condiment Gift Sets

Try our other flavors:

No Ordinary Mustard
Hot Hot Tomato Ketchup
Joe's Mustard
Celery Relish
Texas Chili Sauce

 

 

Nutrition Facts
Serving Size 1 tbsp (15 g)
Servings: About 24

Amount Per Serving  
Calories 40
Fat Cal. 0
Percent Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 95mg
4%
Total Carbohydrate 7g
3%
Dietary Fiber 0g
0%
Sugars 9g
Protein 0g

Vitamin A 0%
Vitamin C 4%
Calcium 0%
Iron 2%
* Percent Daily Values
are based on 2,000 calorie diet.
   
   
 


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