Roasted Garlic-Tomato Spread (and a grown-up breakfast sandwich!)

The magic mayo strikes again! I told you guys I have lots of magic mayo concoctions, I’m surprised it’s taken me this long to post another. It’s amazing how adding some punch to your mayo can totally transform every day foods like sandwiches and burgers. And this one is probably as easy as it gets. 4 ingredients! I’m on a kick this week with the low ingredient lists. I’m not wasting any time. This stuff is seriously good.


See how gorgeous the color is?

And you can see all of the yummy bits of sun-dried tomatoes and soft garlic:

Store it in the refrigerator and use it on everything you make until it’s gone. Seriously. How can something with only 4 little ingredients be so good?? I dunno, one of the mysteries of life, but it’s amazing. In our house we put it on all of our sandwiches and wraps. It will totally transform an every day hamburger and don’t even get me started on panini. When it melts into some ooey gooey cheese…..oh man. It would taste awesome on this one. I also have been known to use it more as a dip and slather it on bread, crackers, or veggies. Yes, I know it’s pretty much flavored mayo, and I still stand proudly behind my actions.

About thegrown-up breakfast sandwich. Do you ever find something you love and then just eat it every day for a ridiculously long time? That’s what happened with me and my breakfast so I thought I’d share. Back in Feb/March I seriously ate this every day for at least a month.

I just smeared this roasted garlic-tomato spread on half of a toasted whole wheat English Muffin. I topped it with spinach leaves, a fried egg, a little black pepper, and a sprinkling of fresh Parmesan cheese. Take that McGriddle.

Go try this on something. I dare ya. Oh, and have a great weekend!

Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. This is the most amazing thing and so easy. I frequent an Italian restaurant where they make mushroom aracini served with an ‘oven-dried aioli’ which is TO DIE FOR. It didn’t occur to me until I made this that the ingredients are essentially the same. And it is absolutely rocking on mushrooms!

    P.S roasting another head of garlic as we speak, first batch went like crazy

  2. Could I roast the garlic in the oven with those jarred pre-pealed garlic cloves or does it need to be the full wrapped head of garlic to caramelize? Can’t wait to try this yummy looking sandwich!! Thanks!!

  3. Do you think instead of mayo you could use chickpeas and have Roasted Garlic-Tomato Hummus? I think I am going to try that because I am not a Mayo fan either 🙂

  4. Yum! I am eating one of these breakfast sandwiches for lunch right now. I happen to have those nice rings as well, so mine looks just as pretty 😉

  5. This sounds so delicious! I love the breakfast sandwich, I am always looking for new breakfast ideas and this sounds like one to try. Thanks for sharing!

  6. Hi. I’m just here visiting your site, and I have to say, I like it a lot. You have some great stuff to check out. I have a small blog that has been around for about 2 years. It’s not big, I delete posts every now and then. But I invite you to come check out my site. I would love to have you over. 😀

  7. Hey Sara, glad to hear I’ve piqued your interest! It’s been a while since I’ve had time to blog stalk, but coming today and taking a peek at what ya’lls have been up to has made me uber-regret that! Everything looks incredible, and I do mean that!

    I want to take this idea and copy it and claim it as my own… Why didn’t I think of that?? It looks so tasty and your photography is just so fresh and complimentary of the awesome food you guys have been making.

    This is a great blog, seriously.

  8. Sara Sara Sara! I love the looks of this, all of it, I can’t wait to try it, thank you so much!

  9. Holy moly! That grown-up breakfast sandwich looks divine! I have always been a fan of breakfast sandwiches/burritos, etc. but this looks like such a yummy twist on it. And I think it’s seriously time for me to try some of your flavored mayos. 🙂

  10. Sara – I just wanted to jump on here and say thank you for this recipe!! I saw it this morning and decided to make it since I had all the ingredients in the house. I used Veganaise (tastes just like mayo) since Diego can’t eat mayo, and it turned out great! Diego ate his sandwich and asked for another. So thank you!

  11. imajacobs- haha, I was going to say, Sorry but it doesn’t taste anything like tuna! And it doesn’t taste anything like mayo either. The flavor is all from the garlic and sun-dried tomatoes. The mayo just brings it all together and gives it a nice smooth texture. Give it a shot, maybe you can use it instead of mayo!

  12. Mayo, roasted garlic, and sun dried tomatoes? Say no more! That sounds divine. And that breakfast sandwich looks amazing too.

  13. I am not a mayo fan. I only use it in tuna sandwiches and deviled eggs. Does this taste even remotely like tuna? The tomato and garlic sounds appealing, but I’m wary of the mayo!