Raspberry Chipotle Aioli Sauce Recipe

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This raspberry chipotle aioli sauce is the perfect substitute for plain mayonnaise on a sandwich, or a fabulous dipping sauce for veggies, fries, chicken wings, and more.

About This Recipe

My favorite lunch in the whole world is a turkey sandwich with cheddar and some kind of fun mayonnaise. So you can imagine how much I love the post-Thanksgiving turkey sandwiches!. In my book, using leftover turkey is better than the actual bird on Thanksgiving day.

Another secret? I love to eat my sandwiches on white bread.

And that’s how this fun turkey and cheddar sandwich with raspberry chipotle aioli sauce was born.

When I was shopping for my Walmart pickup order, the cart suggested this Sara Lee® Delightful™ White Made with Whole Grain Bread is high in fiber and full of flavor with 45 calories per slice (serving size two slices, 90 calories). Click the image below to add the product right to your Walmart Online Grocery cart.

Plus, it’s Keto friendly, with 6 grams of Net Carbs per slice (serving size 2 slices, 12g Net Carbs)! Right now earn $.65 cash back on Sara Lee® Delightful™ White Made with Whole Grain Bread.

In this post, I’ll tell you how to make the perfect post-Thanksgiving turkey sandwich, and share with you my foolproof aioli sauce recipe.

Related post: The Easiest Thanksgiving Meal You’ll Ever Make

Raspberry Chipotle Aioli Recipe

Ingredients

  • 2 Slices Sara Lee® Delightful™ White Made with Whole Grain Bread
  • 1-2 slices cheddar cheese
  • 4-6 ounces leftover Thanksgiving turkey
  • 2 eggs yolks
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 2/3 cup oil (I use canola or vegetable)
  • 3 tablespoons raspberry jelly
  • 3 tablespoons chipotle pepper sauce*

*I use the chipotle peppers sauce that comes in a 7-ounce can. I also use this ingredient for my Homemade Chipotle Butternut Squash soup recipe. You can also use the chipotle peppers in adobo sauce in the can in any Hispanic aisle.

Aioli Instructions

Place the egg yolks, lime juice and, salt in a blender or food processor and process for 20-30 seconds.

To do this, I use a small smoothie blender because when I use a regular size blender a single batch does not come out very well.

Then, keep the blender or food processor running and slowly add the oil in a thin stream. This is the step that is easy to mess up. If you are going slowly enough, it should take about 2 minutes to pour the oil in.

I am terrible at keeping track of time, so I make sure to set the timer on my phone and watch it- otherwise, I pour in all the oil in like 15 seconds.

Once the oil is in, add in the raspberry jelly and chipotle sauce and blend for a few more seconds.

Scrape everything out into a small container. You can store this in the refrigerator, covered, for up to two weeks.

Putting together the sandwich

Spread the aioli generously on both sides of 2 slices of Sara Lee® Delightful™ White Made with Whole Grain Bread.

On one side, add your cheddar cheese. On the other add your leftover Thanksgiving turkey (in slices or shredded).

Put the two sides together. Add lettuce and tomato as desired. Serve cold or toasted.

Variations

If you are short on time or don’t want to make your own aioli, you can just stir the raspberry jelly and chipotle chilies into your favorite store-bought mayonnaise.

When it’s not the holiday season, I’ll often substitute deli turkey slices for the shredded leftover turkey.

My favorite way to eat this sandwich is with melted cheese! Just heat a skillet or panini press. Put a little butter on the outer sides of each slice of bread and toast the bread.

I start with the cheese side down. Once it melts a bit I flip over the sandwich until both sides of the bread are toasted. Cut in half and enjoy!

Substitutions

I like to substitute white cheddar slices for the yellow cheddar.

You can use lemon juice in place of lime juice.

You can use shredded chicken or deli chicken in place of the leftover Thanksgiving turkey.

You can really use any type of oil in this recipe. I like to use olive oil, but in Costa Rica, we make aioli with vegetable oil or canola oil. Avocado oil tastes great too. It’s really up to you!

You can use chipotle powder if you can’t get the chipotle sauce in a can.

Serving Suggestions

I eat my sandwich with a fun fresh salad. I also love to eat this sandwich with my Chipotle Butternut Squash soup. Dipping the sandwich is the perfect lunch!

This is also a great sandwich to eat with chips and dip.

This aioli is awesome to eat with sandwiches and burgers, French fries, sweet potato fries, fish tacos, yucca fries, and really almost anything else you can think of!

Other Dips You Might Like

FAQ

Is aioli just mayonnaise?
The two terms are used interchangeably in recent years. However, originally aioli was generally made with much more roasted garlic. Otherwise, the two are basically the same. You can add a clove of garlic to this recipe to make it a more traditional recipe.

How should I store this aioli?

Store in an airtight container in the fridge for up to two weeks.

Where To Buy Your Sara Lee Bread

I have been doing the bulk of my grocery shopping online this year. I was able to purchase Sara Lee bread right online at Walmart and grab it as part of my curbside pickup.

Make sure to visit Sara Lee online for tons more recipe inspiration.

And don’t forget to share your favorite Sara Lee sandwich recipes using the hashtags #SaraLeeBread #MealTimeSavings or #HolidaysWithSaraLee.

Related post: Thanksgiving Turkey Chili Recipe

Printable Recipe

Yield: 1 cup

Homemade Raspberry Chipotle Aioli

Homemade Raspberry Chipotle Aioli

This raspberry chipotle aioli sauce is the perfect substitute for plain mayonnaise on a sandwich, or a fabulous dipping sauce for veggies, fries, chicken wings and more.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 Slices Sara Lee® Delightful™ White Made with Whole Grain Bread
  • 1-2 slices cheddar cheese
  • 4-6 ounces leftover Thanksgiving turkey
  • 2 eggs yolks
  • 1/2 teaspoon salt
  • Juice of 1/2 lime
  • 2/3 cup oil (I use canola or vegetable)
  • 3 tablespoons raspberry jelly
  • 3 tablespoons chipotle pepper sauce*

Instructions

  1. Place the egg, lime juice and salt in a blender or food processor and process for 20-30 seconds.
  2. To do this, I use a small smoothie blender because when I use a regular size blender a single batch does not come out very well. You can also use a mini food processor for this.
  3. Then, keep the blender or food processor running and slowly add the oil in a thin stream. This is the step that is easy to mess up. If you are going slowly enough, it should take about 2 minutes to pour the oil in.
  4. I am terrible at keeping track of time, so I make sure to set the timer on my phone and watch it- otherwise, I pour in all the oil in like 15 seconds. 
  5. Once the oil is in, add in the raspberry jelly and chipotle sauce and blend for a few more seconds.
  6. Place into a serving bowl. Season with salt and pepper if desired.

Notes

*I use the chipotle peppers sauce that comes in a 7-ounce can. I also use this ingredient for my Homemade Chipotle Butternut Squash soup recipe. You can also use the chipotle peppers in adobo sauce in the can in any Hispanic aisle.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 160mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 12g

Please double-check this information with your favorite nutrition calculator.

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