Five Craveable, Chef-Approved Sandwich Spreads

In a large mixing bowl, combine peaches, bell pepper, onion, brown sugar, vinegar, ginger, vanilla bean, olive oil, salt, and lemon juice and zest. Toss everything together to dissolve the sugar. Cover with plastic wrap and marinate on the counter for 1 hour. In the meantime, preheat a grill to 350°F (preferably a charcoal or wood grill). Place peaches on the grill cut side down, along with the bell pepper and onion. Reserve the marinade. Grill until tender and slightly charred, turning to get all sides, about 6 to 8 minutes. Remove from grill and set aside until cool enough to handle.

Combine reserved marinade and bourbon in a saucepan. Bring to a boil and let cook at a rolling boil for about 5 minutes, until liquid is reduced to a glaze-like consistency. Remove vanilla bean. Once the peaches have cooled, the skins should slip off. Dice peaches, peppers, and onions into ¼-inch to ½-inch chunks, depending on how chunky you want your chutney. Place into a mixing bowl and gently toss with the glaze, pickled mustard seeds (if using), and basil and mint. Taste for seasoning and adjust as necessary. Store in an airtight container in the refrigerator (best in the first 2 to 3 days, but you can store for up to a week).

In a large bowl, combine garlic, shallot, parsley, oregano, tarragon, thyme, artichoke hearts, red pepper flakes, and orange zest. Whisk in vinegars, then the oil, and finally the salt, adjusting to taste. Keep in a small jar in the fridge for up to 5 days (the vibrant green color of the herbs fades around the second day, but the flavor holds up).

Mix all ingredients together in a small bowl. Store in an airtight container in the refrigerator for up to a week.

Break up feta into small pieces and place in the bowl of a food processor, along with cream cheese and garlic. Add ¼ cup of the brine from the feta and pulse a few times until everything is evenly incorporated. Add basil and pulse a few more times to incorporate into the mixture. There should be small flecks of basil throughout (be careful not to overmix or the feta will get a green tint). Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high for 1 to 2 minutes until the mixture is fluffy, stopping to scrape down the sides as needed. Store in an airtight container in the refrigerator for up to a week (basil may oxidize and turn brown after 4 or 5 days).

Heat a small saucepan over medium heat. Add olive oil along with sesame seeds, coriander, cumin, garlic, and shallots. Cook, stirring often, until the shallots are golden brown, about 6 minutes. Stir in remaining ingredients, remove from heat, and let cool to room temperature. Store in a well-sealed container at room temperature for up to 30 days.