Hold the Mayo! Use Olive Oil Instead.
One of my most common uses of olive oil is as a flavor enhancer for sandwiches. I very rarely use mayonnaise, forgoing the cholesterol and calories in exchange for delicious taste. On a hardy roll, I’ll simply shake on a couple of tablespoons of my favorite oil and then ’smoosh’ the two halves together to spread it around and get the oil soaked in.
The kind of olive oil I use will depend on the type of sandwich I’m assembling. Blander types like turkey will typically get garlic-infused oil. Spicier sandwiches like Genoa salami will get a mild virgin oil. Quite often I’ll add a sprinkle of red wine vinegar to add a nice snap.
Olive oil is so much healthier for you than mayo! Mayonnaise has more than twice the calories of olive oil. On a typical deli hero sandwich you could save over 300 calories just by asking for olive oil instead of mayo. You’ll avoid 100% of the cholesterol, too!
Another benefit of using olive oil on your sandwich is that refrigeration is not as important. When I pack for a day of mountain biking, I want to know that my picnic lunch won’t ruin the rest of my day.
So try olive oil the next time you’re making your favorite sandwich. Your mouth and your heart will thank you!
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Grilled pannini, using olive oil on the grilling sides is wonderful also. I make combinations with rocket (arugula), tomatoes, provolone, capicola, etc. — with no dressing on the inside, just a great extra virgin on the outside!
Now here’s a question, have you made mayo with Extra Virgin Olive Oil?
Luanne
Grilled pannini….. yummmmm. Is it time for lunch?
Mayo made out of EVOO? THAT sounds interesting! Do you have a recipe?
I have a recipe. Check it out at http://www.amazingoliveoil.com/olive-oil-mayonnaise.html