Avocado Sandwich Spread Recipe (Jimmy John’s Copycat)

Avocado Spread

When I’m trying to be really good (eating all homemade and whole foods), one of the foods I miss most is a Jimmy John’s vegetarian sandwich. Those with the penchant for this delicious veggie treat know it as the #6. The best part of the sandwich is the fantastic avocado sauce. It’s fabulous on the sandwich or a cracker. It’s even possible that I know it’s delicious eaten with a spoon. Make a double batch of this avocado sensation and slather it on sandwiches throughout the spring and summer.

And since the avocado is chock full of healthy fats, you can feel great about adding this spread to just about any sandwich. It will help lower your bad cholesterol (LDL) and increase your good cholesterol (HDL) levels. Though I prefer it with tomatoes, provolone cheese, sprouts and cucumbers, that health boost also makes avocado spread the perfect addition to a BLT. 

Since I’m sharing about tasty avocados, I’ll also let you in on my secret for easily removing the pit. Slice the avocado in half lengthwise. Once the pit is exposed, chop a cleaver-style knife directly into the pit and twist it. The pit will pop out easily onto the blade of the knife.

Avocado Sandwich Spread

Serves 6, about 1 1/2 cups


1 small chili pepper
1 medium onion
1 garlic clove
1 Roma tomato
2 medium avocados, peeled and pitted
1 tablespoon fresh lime juice
3/4 teaspoon kosher salt
1/8 teaspoon dry mustard 


Blend chili pepper, onion, garlic and tomato in a blender or food processor until smooth. Smash avocados together with lime juice and add to the pepper and onion mixture. Season with kosher salt and dry mustard. 

Looking for more ways to dress up your sandwiches? Try one of these awesome aiolis or try your hand at homemade mustard

Keep in touch with Kristi @VeggieConverter

Image: yagankiely

Kristi Arnold

Kristi Arnold is a former newspaper reporter and editor who is now a gluten-free vegetarian mom married to Mr. Meaty, a "normal" omnivore. The culinary odd couple is parenting two kids, a pescatarian with a hot dog exception and a lactose-intolerant nightshade-sensitive meat-lover. Kristi loves writing and cooking recipes for easy, family-friendly organic meals, learning about nutrition and living the simple, green life.