Giardiniera Sandwich Spread consists of two ingredients and only takes a minute to make! It is a colorful, flavor-packed, super versatile condiment recipe
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I put this tasty sandwich spread together recently as a component in another recipe (coming soon) but the stuff was so good I immediately knew it deserved its own post. My mind was swimming with ideas of how to use it so I’m here to share it all by it’s lonesome today.
You’ve seen it, you may have even eaten it, but do you know how to say it?
From what I could glean from the experts (aka Google) the correct pronunciation of this jar of tasty pickled veggies is “Jar-Din-Air-Ah” although those in the know will commonly shorten it to “Jar-Din-Air”. It is typically available in both a mild and hot mix and it’s used as a condiment for all kinds of Italian subs, bratwurst, and burgers. It also makes an awesome addition to an antipasto platter.
The Mezzetta Italian Mix Giardiniera includes cauliflower, carrots, bell pepper, celery, pickles, onions, and peppers. It’s got a tangy kick but it’s not overly spicy, making it the perfect component for a sandwich spread. If you like things spicy, pick up their Hot Mix which includes jalapenos.
Drain the liquid from the jar and dump the contents into the bowl of your food processor along with 1/2 cup (or more) of light or regular mayonnaise. I went with light because it’s what I had on hand and it was fabulous.
Pulse the mixture a few times. I like to keep some texture but make it spreadable.
Transfer the spread to an airtight container and it will keep well in the refrigerator for a week or more.
Try it on sandwiches, subs, grilled hot dogs, sausages, burgers (it is fabulous on turkey burgers!), or as a spread for crackers on a pretty antipasto tray.
Giardiniera Sandwich Spread
Ingredients
- 16 ounces Giardiniera, drained well, (like Mezzetta)
- ½ cup mayonnaise (light or regular), or as needed to reach desired consistency.
Instructions
- Place the contents of the jar of drained Giardiniera in the bowl of a food processor. Add ½ cup mayonnaise and pulse until you've reached the desired consistency. Add additional mayonnaise if you prefer a creamier spread.
- Transfer to a mason jar or other airtight container and refrigerate until ready to use. Will keep well for a week or more.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Thanks for this recipe. It is so simple and so good. I now keep a jar of the minced giardiniera in the fridge to mix on demand with mayo for any time. I like to add extra jalapeños or other peppers to make it hot. This is good in deviled eggs, too.
Have made pickled eggs with the juice but would like to know if it juice can be used more than once to pickle the eggs. They are delicious with a bit of mortons seasoned salt as a snack.
Thanks for the comments.
Phyllis from Ga.
makes my mouth water just thinking about this. Thanks!
Sounds good! When I first saw the jar I thought it was pimento cheese, haha!
You are so right! It really does look like pimento cheese. The taste is nothing like it but yummy, I love pimento cheese 🙂
YOU CAN USE THE JUICE TO POUR OVER BOILED EGGS TO PICKLE THEM