Type what you have

Ingredients

• ✓ mayonnaise
• self-rising flour
• white sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
2. 2 In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

By ONEMINA

Ingredients

• ✓ mayonnaise
• potato
• processed cheese food
• bacon
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl.
3. 3 Gently stir processed cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted.
4. 4 Stir together mayonnaise, bacon, and onion in a separate bowl. Gently stir into potato-cheese mixture until well combined. Spread into a 9x13-inch baking dish.
5. 5 Bake in the preheated oven for 50 minutes.

By FOODGU1

Ingredients

• ✓ mayonnaise
• half-and-half cream
• egg
• dill weed
• garlic powder
• bacon drippings
• red bell pepper
• ham
• sweet onion

Instructions

1. 1 Whisk together the mayonnaise and half-and-half in a large bowl until smooth, then whisk in the eggs, dill weed, and garlic powder. Set aside.
2. 2 Heat the bacon drippings in a large skillet over medium heat. Stir in the red bell pepper; cook and stir until the bell pepper begins to soften, about 2 minutes. Stir in the ham and onion. Continue cooking and stirring until the onion is translucent and softened, about 5 minutes more. Pour in the egg mixture. Cook and stir until the eggs are set, about 5 minutes.

By Carnivore

Ingredients

• ✓ mayonnaise
• milk
• egg
• spinach
• cheddar cheese
• onion
• pie shell

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2. 2 Whisk together mayonnaise and milk in a large bowl until smooth. Whisk in eggs; set aside.
3. 3 Layer spinach, cheese, and onion in the pie shell, making several layers of each. Place on the prepared cookie sheet. Slowly pour egg mixture into the pie shell, then cover quiche with foil.
4. 4 Bake in the preheated oven for 45 minutes. Uncover and continue baking until the top is golden brown and filling is set, 10 to 15 more minutes.

By KRISTINJONI

Ingredients

• ✓ mayonnaise
• pancake mix
• yellow mustard
• parsley
• egg
• crabmeat
• vegetable oil

Instructions

1. 1 Combine pancake mix, mayonnaise, mustard, parsley, and egg in a medium bowl until well blended. Fold in crabmeat. Form into 3-inch cakes.
2. 2 Heat oil in a large skillet over medium to medium-high heat. (There should be enough oil to reach half way up the sides of the crab cakes.) When oil is hot, carefully place crab cakes in the pan. Fry until golden brown, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels and serve immediately.

By Robert

Ingredients

• ✓ mayonnaise
• egg
• milk
• cornstarch
• imitation crab meat
• swiss cheese
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together eggs, milk, mayonnaise, and cornstarch. Mix in crab and Swiss cheese; pour into pie shell.
3. 3 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 30 to 40 minutes.

By Debbie S

Ingredients

• ✓ mayonnaise
• all-purpose flour
• egg
• milk
• crab meat
• swiss cheese
• green onion
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs, mayonnaise, flour, and milk in a medium bowl until thoroughly blended. Stir in crab, cheese, and onion; transfer into pie shell.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.

By CHRISTYJ

Ingredients

• ✓ mayonnaise
• egg
• salad dressing
• water
• margarine
• butter
• salt
• pepper

Instructions

1. 1 Whisk together eggs, mayonnaise, and water in a cup or small bowl using a fork.
2. 2 Melt margarine in a skillet over low heat. Pour in eggs and constantly stir as they cook. Remove eggs to a plate when they are set but still moist. Do not overcook. Season with salt and pepper to taste once eggs are on the plate.

By WHATS HIS FACE

Ingredients

• ✓ mayonnaise
• butter
• egg
• american cheese
• white bread
• salt
• pepper
• ketchup

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter over medium-high heat in a large skillet. Crack eggs into the pan and cook to desired firmness.
3. 3 Just before eggs are cooked, place a slice of cheese over each egg; continue to cook until cheese has melted.
4. 4 Transfer each egg to a toasted slice of bread. Season eggs with salt and pepper.
5. 5 Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

By Erica

Ingredients

• ✓ mayonnaise
• egg
• milk
• all-purpose flour
• seafood seasoning
• cheddar cheese
• parsley
• crabmeat
• pie crust
• seafood seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs, mayonnaise, milk, flour, and 1 teaspoon Old Bay seasoning together in a bowl until smooth and creamy; stir in Cheddar cheese and parsley. Gently fold in crabmeat.
3. 3 Pour crabmeat filling into pie crust; sprinkle 1 pinch Old Bay seasoning over quiche.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean and top is lightly browned, 40 to 45 minutes.

By Shelley

Ingredients

• ✓ mayonnaise
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• egg
• vanilla extract
• butter

Instructions

1. 1 Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
2. 2 Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
4. 4 Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
5. 5 Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

By Diana71

Ingredients

• ✓ mayonnaise
• hamburger bun
• sausage patty
• egg
• salt
• pepper
• olive oil
• sriracha sauce
• cheddar cheese
• arugula

Instructions

1. 1 Preheat oven to 425 degrees F. Toast buns until golden brown.
2. 2 Cook sausage patties in a skillet over medium heat until brown.
3. 3 While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
4. 4 In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
5. 5 Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
6. 6 Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
7. 7 Serve while warm.

By Ball Park Buns

Ingredients

• ✓ mayonnaise
• greek yogurt
• mango chutney
• salt
• pepper
• curry powder
• cayenne pepper
• pork sausage
• egg
• flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Make the dipping sauce: Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
2. 2 Make the Scotch eggs: Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
4. 4 Place flour in a small bowl, beaten eggs in another small bowl, and panko on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in panko and place on a plate.
5. 5 Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
6. 6 Serve with dipping sauce.

By France C

Ingredients

• ✓ mayonnaise
• cheddar cheese
• pastry shell
• chicken
• spinach
• sweet onion
• egg
• half and half
• salt
• black pepper
• salt-free seasoning blend
• herbes de provence

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sprinkle 1/4 cup Cheddar cheese into pastry shell. Mix together chicken, spinach, remaining 3/4 cup Cheddar cheese, and onion in a medium bowl; transfer mixture to pastry shell.
3. 3 Whisk together eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in a second medium bowl until well combined; pour over chicken mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

By wetteland

Ingredients

• ✓ mayonnaise
• egg
• mustard
• white sugar
• egg
• oil
• pork sausage
• parsley
• lemon zest
• nutmeg
• marjoram
• salt
• pepper
• egg
• bread crumb

Instructions

1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. 7 Serve eggs warm with mustard sauce.

By Karen

Ingredients

• ✓ mayonnaise
• cheddar cheese
• waffle
• bacon
• mustard powder
• horseradish
• maple syrup
• chicken tender
• peanut oil
• salt
• cornstarch
• all-purpose flour
• black pepper
• salt
• cayenne pepper
• heavy cream
• egg

Instructions

1. 1 Whisk together eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl until well combined; set aside. Shake together flour, cornstarch, and 1 tablespoon salt in a paper bag; set aside.
2. 2 Dip chicken into beaten egg mixture, then place into flour mixture in the bag and shake to coat. Place breaded chicken onto a wire rack; do not stack. Let chicken rest for 20 minutes to allow coating to set.
3. 3 Heat about 3 inches oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken until golden brown, 5 to 8 minutes. Remove chicken to a paper towel-lined plate to drain. Set aside or keep warm in a low oven.
4. 4 Combine mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Set aside.
5. 5 Preheat the oven's broiler.
6. 6 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
7. 7 Place 4 waffles on a cookie sheet. Top each waffle with 2 chicken tenders, 3 bacon slices, and 2 cheese slices.
8. 8 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes.
9. 9 Spread 3 tablespoons maple mayonnaise on each of the remaining 4 waffles and place on top of sandwich.

By Switzer

Ingredients

• ✓ mayonnaise
• flour
• milk
• parmesan cheese
• cayenne pepper
• lemon juice
• lobster meat
• shrimp
• garlic
• butter
• salt
• all-purpose flour
• water
• salt
• all-purpose flour
• egg
• milk
• cooking spray

Instructions

1. 1 Spray a 9x12-inch baking dish with cooking spray.
2. 2 Make the crêpes: Beat milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add flour and salt to milk mixture; beat until incorporated, about 2 more minutes.
3. 3 Heat a nonstick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crêpe and cook until the other side has turned light brown, about 2 more minutes.
4. 4 Prepare the filling: Whisk water, flour, and salt together in a bowl.
5. 5 Place butter and garlic in a nonstick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
6. 6 Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crêpe. Roll each crêpe around filling and place in the prepared baking dish.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Make the sauce: Combine milk, mayonnaise, and flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crêpes.
9. 9 Bake in the preheated oven until crêpes are cooked through and sauce is bubbling, 25 to 30 minutes.

By impellizzeri kitchen

Ingredients

• ✓ mayonnaise
• beet
• potato
• carrot
• yellow mustard

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

Ingredients

• ✓ mayonnaise
• beet
• potato
• salt
• egg

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
2. 2 Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
3. 3 Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
4. 4 Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

By Linda V

Ingredients

• ✓ mayonnaise
• mustard
• cayenne pepper
• cuban bread
• swiss cheese
• ham
• pork
• dill pickle
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.
3. 3 Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.
4. 4 Spread each half on both sides generously with mayo-mustard sauce.
5. 5 Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.
6. 6 Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ mayonnaise
• white sandwich bread
• ham
• swiss cheese
• brown mustard
• dill pickle
• toothpick

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .
2. 2 Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.
3. 3 Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.
4. 4 Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• cilantro
• jalapeno pepper
• lime
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

By Nancy Vargas

Ingredients

• ✓ mayonnaise
• cream cheese
• swiss cheese
• mustard
• ham
• pork
• salami
• dill pickle
• swiss cheese
• cuban bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together cream cheese and 8 ounces Swiss cheese in a large bowl with an electric mixer until well combined. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and dill pickles until incorporated. Spoon mixture into an oven-safe dish. Sprinkle 3 tablespoons Swiss cheese over the top.
3. 3 Bake in the preheated oven until heated through, 18 to 20 minutes.
4. 4 Preheat the oven's broiler. Broil dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
5. 5 Slice bread into 1/2-inch-thick slices to use as dippers. Serve with hot dip.

By lutzflcat

Ingredients

• ✓ mayonnaise
• russet potato
• egg
• mixed vegetable
• pimiento-stuffed olive
• lemon juice
• black pepper
• mustard
• dill weed
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Ingredients

• ✓ mayonnaise
• russet potato
• vegetable oil
• aji amarillo
• salt
• black pepper
• tuna
• red onion
• avocado
• egg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.
3. 3 Stir tuna, onion, and 1/4 cup mayonnaise together in a bowl.
4. 4 Line a casserole dish with plastic wrap. Spread 1/2 the potato mixture on the bottom of the dish. Spread 2 tablespoons mayonnaise over potatoes, spread tuna mixture over mayonnaise, and place avocado slices in a single layer on top of tuna mixture. Spread remaining 1/2 of potato mixture over avocados, and top with remaining 2 tablespoons mayonnaise. Place sliced eggs over top. Cover casserole dish with plastic wrap and refrigerate until firm, about 30 minutes.
5. 5 Invert casserole dish onto a serving dish or baking sheet to remove potato casserole from dish. Remove plastic wrap and cut casserole into squares.

By Amber Berrocal

Ingredients

• ✓ mayonnaise
• soy sauce
• garlic
• lime juice
• vegetable oil
• cumin
• paprika
• oregano
• chicken thigh
• jalapeno pepper
• cilantro
• lime juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Add soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano to a blender; blend until smooth. Pour into a gallon-sized resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 Add jalapeños, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper to a blender; pulse until smooth. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.
5. 5 Cook chicken thighs on the preheated grill for 7 minutes; flip and grill 7 minutes more. Transfer to a serving dish; drizzle jalapeño sauce over chicken.

By Soup Loving Nicole

Ingredients

• ✓ mayonnaise
• ✓ mayonnaise
• water
• aji amarillo chili paste
• garlic
• sour cream
• avocado
• salt
• cayenne pepper
• lime
• olive oil
• aji amarillo chili paste
• yukon gold potato
• lime juice
• cilantro
• red pepper
• shallot
• carrot
• green pea
• chicken breast

Instructions

1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

Ingredients

• ✓ mayonnaise
• dill pickle
• ham
• pork loin
• swiss cheese
• sweet hot mustard
• ciabatta sandwich roll
• jalapeno pepper
• oregano
• red pepper flake
• sweet onion
• olive oil
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle pepper
• green onion
• cilantro
• sour cream
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

Ingredients

• ✓ mayonnaise
• maple syrup

Instructions

1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Ingredients

• ✓ mayonnaise
• yellow mustard

Instructions

1. 1 Mix mayonnaise and mustard together thoroughly in small bowl.

By SUNSHINE6420