21 Cheap Homemade Sandwich Spreads for Students and Small Budgets

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Watch the video: See all 21 sandwich spreads and the simple pattern behind themWatch it on YouTube.Store-bought sandwich filling can cost more than the bread. Homemade versions are often simpler than they look. Many need only one main ingredient, a small amount of sauce, and one optional extra.This guide contains 21 inexpensive sandwich spreads and fillings. The first group uses the lowest-cost ingredients. The middle group uses everyday budget foods. The final four may cost a little more, but one batch can fill several sandwiches. Prices vary by country and store, so compare store brands and buy only quantities you will use.
The basic pattern

Choose one main ingredient. Add a creamy sauce made with mayonnaise and plain yogurt, or use tomato sauce for a spicy version. Finish with only one or two extras. That is how the same groceries can create several different fillings.

Quick Contents

  1. Classic Egg Salad
  2. Potato and Onion Salad
  3. Spicy Potato Spread
  4. Carrot Yogurt Spread
  5. Cucumber Yogurt Spread
  6. Creamy Corn Spread
  7. Banana and Peanut Butter Spread
  8. Sweet Creamy Cheese Salad
  9. Savory Cheese Salad
  10. Tomato and Cheese Spread
  11. Classic Tuna Salad
  12. Spicy Tuna Spread
  13. Creamy Bologna Salad
  14. Spicy Bologna Spread
  15. Creamy Canned Sausage Spread
  16. Spicy Canned Sausage Spread
  17. Apple and Cheese Salad
  18. Mackerel Spread
  19. Canned Salmon Spread
  20. Roast Chicken Spread
  21. Creamy Egg and Bacon Salad

Most recipes make enough for approximately two to four sandwiches. The exact yield depends on the bread and how thickly you spread the filling.

Lowest-Cost Spreads

1. Classic Egg Salad

Ingredients: 2 large eggs, 1 tablespoon mayonnaise, 1 tablespoon plain yogurt, and black pepper. Salt is optional.

  1. Hard-boil the eggs until completely cooked. Cool, peel, and chop them finely.
  2. Mix with the mayonnaise and yogurt.
  3. Add pepper. Taste before adding salt.

Budget option: Use a little more yogurt and less mayonnaise when yogurt is cheaper. Storage: Refrigerate in a covered container and use within 3–4 days.

2. Potato and Onion Salad

Ingredients: 1 large potato, 2 tablespoons finely chopped onion, 1 tablespoon mayonnaise, 1 tablespoon plain yogurt, and pepper.

  1. Boil the potato until tender. Let it cool completely.
  2. Peel if desired, then mash lightly. Leave a little texture.
  3. Add the onion, mayonnaise, yogurt, and pepper.

Budget option: One potato can stretch a small amount of sauce across several sandwiches. Storage: Keep covered and refrigerated; use within 3–4 days.

3. Spicy Potato Spread

Ingredients: 1 large cooked and cooled potato, 2 tablespoons tomato sauce, and chili flakes or hot sauce to taste.

  1. Mash the cooled potato lightly.
  2. Mix in the tomato sauce.
  3. Add a small amount of chili, taste, and add more only if needed.

Budget option: Divide one cooked potato and make this version plus the creamy potato-onion version. Storage: Refrigerate in a covered container and use within 3–4 days.

4. Carrot Yogurt Spread

Ingredients: 1 medium carrot, 1 tablespoon plain yogurt, 1 teaspoon mayonnaise, and up to 1/2 teaspoon honey if desired.

  1. Wash, peel if necessary, and grate the carrot.
  2. Mix with the yogurt and mayonnaise.
  3. Add a tiny amount of honey for a sweeter version.

Cheaper alternative: Leave out the honey. The carrot already has natural sweetness. Storage: Refrigerate and use within 2–3 days for the best texture.

5. Cucumber Yogurt Spread

Ingredients: 1/2 medium cucumber, 2 tablespoons plain yogurt, 1 teaspoon mayonnaise, and pepper.

  1. Wash and grate the cucumber.
  2. Place it in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible.
  3. Mix with yogurt, mayonnaise, and pepper.

Budget option: Yogurt can do most of the work, so very little mayonnaise is needed. Storage: This becomes watery quickly. Make a small batch and eat it the same day when possible.

6. Creamy Corn Spread

Ingredients: 1/2 cup drained canned corn, 1 tablespoon mayonnaise, 1 tablespoon plain yogurt, and optional chili flakes.

  1. Crush about half the corn with a fork.
  2. Leave the rest whole for texture.
  3. Mix with mayonnaise and yogurt. Add chili flakes if desired.

Budget option: Use leftover corn from another meal instead of opening a new can. Storage: Cover, refrigerate, and use within 3–4 days.

7. Banana and Peanut Butter Spread

Ingredients: 1 ripe banana and 2 tablespoons peanut butter.

  1. Mash the banana with a fork.
  2. Mix in the peanut butter.
  3. Spread over bread and eat soon after making it.

Budget option: A ripe banana that is becoming too soft is perfect here. Storage: This browns and softens quickly, so make only what you will eat immediately.

Allergy note: Peanuts are a major food allergen. If they are unsafe for you or someone in your home, skip this recipe and use only an alternative known to be safe for that person. Check labels for cross-contact warnings.

Everyday Budget Spreads

8. Sweet Creamy Cheese Salad

Ingredients: 1 cup shredded cheese, 2 tablespoons plain yogurt, 1 tablespoon mayonnaise, and 1 teaspoon honey.

  1. Place the shredded cheese in a bowl.
  2. Add the yogurt and mayonnaise.
  3. Mix in a small amount of honey. Taste before adding more.

Cheaper alternative: A block of store-brand cheese may cost less than pre-shredded cheese. Grate only what you need. Storage: Cover, refrigerate, and use within 3–4 days.

9. Savory Cheese Salad

Ingredients: 1 cup shredded cheese, 2 tablespoons plain yogurt, 1 tablespoon mayonnaise, 1 tablespoon finely chopped onion, and pepper.

  1. Combine the cheese, yogurt, and mayonnaise.
  2. Add the chopped onion and pepper.
  3. Mix and taste before adding salt.

Budget option: Make one cheese base, then divide it. Add honey to one half and onion to the other. Storage: Keep covered and refrigerated; use within 3–4 days.

10. Tomato and Cheese Spread

Ingredients: 1 small firm tomato, 3/4 cup shredded cheese, 1 tablespoon mayonnaise, and pepper.

  1. Cut the tomato in half and remove the watery seed center.
  2. Dice the firm tomato flesh into small pieces.
  3. Mix with the cheese and just enough mayonnaise to hold it together.

Cheaper alternative: Use only part of a tomato and save the rest for another meal. Storage: Tomatoes release water after cutting. Make a small portion and preferably eat it the same day.

11. Classic Tuna Salad

Ingredients: 1 can tuna, about 5 ounces (142 g), drained; 1 tablespoon plain yogurt; 1 tablespoon mayonnaise; and pepper.

  1. Drain the tuna well and break it apart with a fork.
  2. Mix in the yogurt and mayonnaise.
  3. Add pepper. Taste before adding salt because canned tuna may already be salty.

Budget option: Compare store-brand tuna and different can sizes by unit price. Storage: Move unused tuna from the opened can to a clean covered container. Refrigerate promptly and use the prepared salad within 3–4 days.

12. Spicy Tuna Spread

Ingredients: 1 can tuna, about 5 ounces (142 g), drained; 2 tablespoons tomato sauce; and hot sauce or chili flakes to taste.

  1. Break the drained tuna apart with a fork.
  2. Mix in the tomato sauce.
  3. Add a little hot sauce or chili. Taste before adding more.

Budget option: Divide one can of tuna between the classic and spicy versions. Storage: Keep in a covered container in the refrigerator and use within 3–4 days.

13. Creamy Bologna Salad

Ingredients: 4 ounces (115 g) budget bologna or another cooked lunch meat, 1 tablespoon mayonnaise, 1 tablespoon plain yogurt, and up to 1/2 teaspoon honey.

  1. Cut the lunch meat into very small pieces.
  2. Mix with mayonnaise and yogurt.
  3. Add a tiny amount of honey if you want to soften the salty flavor.

Cheaper alternative: Use the least expensive cooked lunch meat you already enjoy. Storage: Refrigerate promptly and use within 3–4 days.

14. Spicy Bologna Spread

Ingredients: 4 ounces (115 g) budget bologna, 2 tablespoons tomato sauce, and chili flakes or hot sauce.

  1. Cut the bologna into very small pieces.
  2. Mix with tomato sauce.
  3. Add chili flakes or hot sauce to taste.

Budget option: Divide one package of bologna between the creamy and spicy versions. Storage: Keep covered and refrigerated; use within 3–4 days.

15. Creamy Canned Sausage Spread

Ingredients: 1 small can fully cooked sausages, drained; 1 tablespoon mayonnaise; and 1 tablespoon plain yogurt.

  1. Drain the sausages and chop them finely.
  2. Mix with mayonnaise and yogurt.
  3. Spread a moderate amount over bread.

Budget note: This is simple and filling, but processed sausages can be salty. Treat it as an occasional option rather than the only filling you use. Storage: Cover, refrigerate, and use within 3–4 days.

16. Spicy Canned Sausage Spread

Ingredients: 1 small can fully cooked sausages, drained; 2 tablespoons ketchup or tomato sauce; and optional hot sauce.

  1. Chop the drained sausages finely.
  2. Mix with ketchup or tomato sauce.
  3. Add a few drops of hot sauce if desired.

Budget option: One can can make a creamy version and a spicy version. Storage: Refrigerate in a covered container and use within 3–4 days.

17. Apple and Cheese Salad

Ingredients: 1/2 small apple, 3/4 cup shredded cheese, 1 tablespoon plain yogurt, and 1 teaspoon mayonnaise.

  1. Cut the apple into tiny cubes.
  2. Mix with the shredded cheese.
  3. Add the yogurt and mayonnaise, then fold gently.

Budget option: Use only part of the apple and keep the rest for breakfast or a snack. Storage: The apple will soften and darken, so this is best eaten the same day.

Slightly More Expensive, Still Practical

18. Mackerel Spread

Ingredients: 1 can mackerel, about 4–5 ounces (113–142 g), drained; 1–2 tablespoons plain yogurt or mayonnaise; pepper; and optional lemon juice.

  1. Drain the mackerel and check for any large bones.
  2. Mash lightly with yogurt or mayonnaise.
  3. Add pepper and a little lemon juice if you already have it.

Budget option: Compare mackerel and tuna prices in your store. Mackerel may be cheaper in some locations. Storage: Cover, refrigerate promptly, and use within 3–4 days.

19. Canned Salmon Spread

Ingredients: 1 can salmon, about 5 ounces (142 g), drained; 1 tablespoon plain yogurt; 1 tablespoon mayonnaise; and optional chopped cucumber or onion.

  1. Drain the salmon and break it apart with a fork.
  2. Mix with yogurt and mayonnaise.
  3. Add a little chopped cucumber or onion if desired.

Cheaper alternative: The basic salmon version works without the cucumber or onion. Storage: Keep covered and refrigerated; use within 3–4 days. A cucumber version is best eaten sooner.

20. Roast Chicken Spread

Ingredients: Meat from 1/2 fully cooked roast chicken, approximately 2 cups after removing the bones; up to 2 tablespoons finely chopped roasted skin; 2 tablespoons mayonnaise; 2 tablespoons plain yogurt; and pepper.

  1. Remove the cooked chicken meat from the bones. Chop or pull it into small pieces.
  2. Finely chop a small amount of roasted skin and mix it through the meat. Check carefully that no bone fragments remain.
  3. Add mayonnaise, yogurt, and pepper. Mix until spreadable.

Why it can still be economical: Half a roast chicken can produce several sandwiches, and remaining meat can become another meal. You need only a little skin for extra flavor. Storage: Refrigerate the cooked chicken within two hours of purchase or cooking. Keep the spread covered and use within 3–4 days.

21. Creamy Egg and Bacon Salad

Ingredients: 2 large eggs, 2 tablespoons fully cooked bacon pieces, 1 tablespoon mayonnaise, 1 tablespoon plain yogurt, and pepper.

  1. Hard-boil the eggs until completely cooked. Cool, peel, and chop them.
  2. Cook the bacon pieces completely and let them cool.
  3. Mix the eggs with a small amount of bacon, mayonnaise, yogurt, and pepper.

Budget option: A small amount of bacon gives plenty of flavor, so use more egg and less bacon. Taste before adding salt. Storage: Keep covered and refrigerated; use within 3–4 days.

One Shopping List, Many Spreads

You do not need to buy every ingredient. Start with foods that overlap. For example, cheese, yogurt, mayonnaise, onion, tomato sauce, and bread can produce several fillings. Eggs work in the classic egg salad and the egg-and-bacon version. One can of tuna can be divided into creamy and spicy portions.

Useful starter basket
  • Eggs
  • Potatoes and onions
  • Plain yogurt and mayonnaise
  • Tomato sauce or ketchup
  • Shredded cheese or a block of cheese
  • One canned fish you enjoy
  • One low-cost lunch meat
  • Bread

Food-Safety Basics

  • Keep your refrigerator at 40°F (4°C) or below.
  • Refrigerate spreads made with eggs, chicken, fish, bacon, yogurt, mayonnaise, or cooked vegetables promptly.
  • Do not leave perishable spreads at room temperature for more than two hours. Reduce that to one hour when the temperature is above 90°F (32°C).
  • Use clean utensils and covered containers.
  • Egg, chicken, ham, tuna, and similar prepared salads generally keep for 3–4 days in a refrigerator at 40°F (4°C) or below.
  • When a product label gives stricter instructions, follow the label.

These guidelines follow the FoodSafety.gov Cold Food Storage Chart, the USDA leftovers guidance, and the USDA chicken safety guide. Readers outside the United States should also follow local food-safety advice.

Which One Will You Make First?

Start with one recipe that uses food you already have. Once you know you like the basic mixture, try its second version. A creamy filling can become a spicy tomato filling without buying a completely different set of ingredients.

See all 21 ideas in the video: Watch 21 Cheap Homemade Sandwich Spreads for Students and Small Budgets.

For more fast, practical student meals, visit the Student Food: Quick and Easy playlist.

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