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A good condiment can be the sandwich goggles that turn a two into 10. But Duke’s Mayo and French’s mustard don’t need to be your only pantry staples. A number of local producers are stepping up their condiment game. Many of these spreads and sauces are available at retailers like Whole Foods, Union Kitchen Grocery, or Glen’s Garden Market, but check each product’s website for exact locations.
Picnic Tandoori Garlic Yogurt Cheese Spread
This spread from a Bethesda-based company combines refreshing yogurt with Indian flavors, including some heat in the finish.
Ideal sandwich pairing: Roast beef or mixed into chicken salad
‘Chups Mango Ketchup
This sweet, tangy condiment bares little resemblance to anything Heinz.
Ideal sandwich pairing: Grilled cheese
Sweet Farm Curry Cultured Mustard
Made with curry sauerkraut brine, this mustard is much more bitter and abrasive than an average version.
Ideal sandwich pairing: Sausage or grilled eggplant
No Mercy! Hot Sauce
This West African-style scorcher will make your eyes water, but behind the heat is tasty blend or tomato, garlic, ginger, onion, and other spices.
Ideal sandwich pairing: Breakfast sandwich or sausage
Gordy’s Pickle Jar Cherry Pepper Spread
Plenty of pepper flavors pair with a pleasant amount of heat in this not-too- pickley spread.
Ideal sandwich pairing: Italian sub or any cold cuts
This Greek-inspired stewed tomato and crushed red pepper condiment is highly addictive on sandwiches.
Ideal sandwich pairing: Falafel or roasted cauliflower
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Pickle, You’re Fancy: Don’t sit down to crush a sandwich at Bub and Pop’s without probing chef Jonathan Taub about his seasonal pickles ($3 to $5 for four ounces). The exotic brines are a sign that Taub is a culinary school grad who worked at Adour and Art and Soul before he started slinging Italian hoagies and cheesesteaks. Some recent pickles include watermelon with dragon fruit, radish, and jalapeño; pickled green strawberries and green almonds; pickled chanterelle mushrooms with peaches and fennel; and cucamelon. Taub scores much of his exotic produce from The Chef’s Garden—a high-end, Ohio-based grower of microgreens, specialty vegetables, and edible flowers targeting top chefs. —Laura Hayes
More from the Sandwich Issue: 15 Sandwiches You’ve Gotta Try
Photos by Darrow Montgomery
Illustration by Lauren Heneghan