Move Over Mayo-Sandwiches Get an Upgrade

Do you have tunnel vision when it comes to dressing sandwiches? If your hand mindlessly grabs for standard deli mustard or mayo, we've gathered ideas that will help you transform ho-hum sandwiches into memorable lunch, brunch or picnic menus.

Keep mustard and mayonnaise in the game. Trade in bland varieties for flavored ones like Restaurant LuLu's Mustard with Harissa, which adds spicy fire to whatever it's spread on. Or look for Meyer Lemon and Garlic Mustard, which has pieces of finely ground lemon. Stonewall Kitchen knows how to add flair to a typical item-try its mustards accented with garlic, blue cheese or horseradish. Aiolis will push regular mayo to the back of the fridge when you try Restaurant LuLu's Saffron & Garlic Rouille or a two-for-one special item-Garlic Aioli Mustard.

Break the Rules. Don't forget about the allure of olive oil. Follow the lead of DeLaurenti's Specialty Food & Wine in Seattle. They build a classic Italian sandwich by pairing mortadella with pistachio bread and extra virgin olive oil; or pairing truffle oil with Prosciutto di Parma, baby arugula and shavings of Parmigiano-Reggiano. And relishes and jams aren't just to accompany sliced turkey or for slathering on toast. Stonewall Kitchen's Sun-Dried Tomato & Olive Relish and the Roasted Garlic Onion Jam are favorites. And grill sauces, such as Maple Chipotle or Roasted Apple, make great toppings for chicken or pork sandwiches.

Add texture. Antipasto items, pickles, relishes or sauce ingredients can also add texture, which is a necessary foil for creamy toppers like mustard and mayo. For a more international taste, replace crunchy pickles with tzatziki from Greece, a French olive tapenade or an Indian pickled eggplant curry sauce and change the whole texture of a sandwich.

Use surprising combinations. Experimentation is essential to breaking old habits. Try Delicaé Gourmet's Fig Francesca Balsamic Glaze with whipped cream cheese, then spread it on focaccia bread and pair it with salty prosciutto for a delicious sandwich topper.

Add some heat. Look for the mango and raisin combination found in Jamaica's Pickapeppa Sauce, which makes it an almost complete all-around condiment for sandwiches. Or try pepper jellies to add zing to PB&J. The Lollipop Tree's pepper jellies are great on grilled cheese, Reubens or paninis, and they can add flavor to sautéed vegetables that then top the sandwich, hamburger or hotdog, giving an unexpected flavor sensation. The Vidalia® Onion Cranberry Pepper Jelly is wonderful on a roast turkey and avocado sandwich, and the Mango Ginger Pepper Jelly spread on a baguette with Virginia baked ham and sharp Cheddar, then placed under the broiler, is fantastic.

Heed Some Final Advice. Use condiments judiciously. They ruin a sandwich if they're overdone. Properly marry your spreads to the other ingredients in order to create a masterpiece.

Here are more sandwich toppers to fuel your creativity:

ALOHA FROM OREGON: Mango Pepper Jelly and Plum Ginger Thai Pepper Jelly
BARHYTE SPECIALTY FOODS: Aviator Ale Mustards
BELLA CUCINA ARTFUL FOOD: Artichoke Lemon, Walnut Sage, Arugula & Pine Nut, Porcini & Parmesan and Roasted Eggplant Pesto
MADE IN NAPA VALLEY: Tomato Vodka with Celery Seeds Mustard
MAMA LIL'S: Pickled Goathorn Peppers or PeppaLilli Chow Chow
METZGER SPECIALTY BRANDS: Europeenne de Condiments' Temeraire and Bornier Mustards
THE OJAI COOK: Lemonaise
PRIVATE HARVEST: Asiago Cheese Bread Spread
THATS A NICE!: Olivetta
WINE COUNTRY KITCHENS: Caramelized Red Onion & Fig Dip -Lynn Santa Lucia and Denise Shoukas

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