Ever get stuck in a lunch rut? One day, your go-to ham and cheese hits the spot, the next it’s falling flat. I was making a turkey on rye recently and couldn’t shake the feeling: this should taste better. Then I tried one small tweak — and suddenly, lunch got interesting again.
In a moment of inspired zhuzzing, I skipped layering pepperoncini on top and instead added them chopped — pickling liquid and all — straight into the mayo. I slathered it across the bread, took a bite and instantly understood that chipmunk meme of tasting an almond for the first time. That was me: wide-eyed, enlightened. Every inch delivered a jolt of acid, a crunch of contrast, subtle heat and a pickle-y pop. My regular-degular turkey on rye suddenly tasted like it had opinions.
That one tweak sent me down a rabbit hole. I raided the fridge and started mixing mayo with anything pickled: capers, kimchi — even those forgotten cocktail onions I once bought for Gibsons — this was the time for anything in brine to shine.
I even discovered another bonus: no slippage. The finely chopped mix-ins stay put, gripping the bread instead of sliding around. Read on for all the low-effort mayo moves that’ll take your sandwiches from mid to main character.
How to make pepperoncini mayo
For every 2 tablespoons mayo, stir in 1 tablespoon of finely chopped pepperoncini and 1 tsp of the pickling liquid. Refrigerate while you build your sandwich so it can firm back up. You can also make a big batch that will last you a week.
Best sandwich combos for pepperoncini mayo
- Turkey, Swiss cheese, lettuce, tomato on rye
- Grilled chicken, fresh mozzarella and tomato on focaccia
- Mortadella, burrata and arugula on ciabatta
- Fully loaded veggie sandwich
5 other mayos in their brine era
Using the ratios in the pepperoncini mayo as a guide, turn your fridge staples into condiment magic.
- Pickle Mayo
Tangy and loaded with that classic dill snap, pickles are a sandwich’s BFF. Add them, chopped into mayo to get all that sharpness without the sliding around in these savory handhelds:
- Cubano
- Shortcut crispy chicken sandwich
- Sabich sliced boiled egg, fried eggplant, cucumber, tomato in a pita
- Burger (yes, it counts as a sandwich!) - The patty can be beef, turkey, veggie, you name it.
2. Caper Mayo
It’s like Mediterranean tartar sauce. Capers bring a lemony, briny snap that lights up every bite — especially in these standout combos:
- Tuna sandwich
- Smoked salmon, tomato and red onion on pumpernickel
- Salmon salad tartines
- Crab rolls
- Beer-battered fish sandwiches
3. Giardiniera Mayo
With cauliflower, peppers, celery, and carrots, giardiniera is like relish with a garden degree. Combined with mayo, this crunchy, briny, spicy spread steals the spotlight in:
- Italian hero, hoagie, sub (fill in your regional name for it)
- Pinwheel sandwiches
- Grilled cheese
- Muffuletta-style sandwich
4. Cocktail onion mayo
Martini garnish meets deli spread. Cocktail onion mayo brings a subtle sweetness and briny snap that sharpens up every bite — especially in these killer pairings:
- Roast beef, Cheddar, watercress on sourdough
- BLT
- Ham, Brie and apple on baguette
- Chicken caesar sandwich
- Day after Thanksgiving turkey sandwich with cranberry sauce
5. Kimchi Mayo
Think of it as spicy aioli with an umami jolt. Kimchi mayo delivers just enough bite to wake up anything it touches — especially in these craveworthy stacks:
- Bacon, egg and cheese on a kaiser roll
- Tuna melt
- Egg salad on milk bread
- Fried chicken sandwich with lettuce on a brioche bun
- Bulgogi cheesesteak
This one tweak — pickle-ifying your mayo — brings zip, brightness and personality to every sandwich. Once your mayo goes briny, you’ll never reach for the plain stuff again.
