Loma Linda Sandwich Spread

Makes a thick spreadable paste similar to the Loma Linda Sandwich Spread that has been discontinued or Humus. I like it on home made bread with a dill pickle but it is good plain. It is also an excellent cracker spread. Seasonings are optional, you can try other nut butters if your not into peanuts. A list of ingredients from the can is included for reference.

Loma Linda Sandwich Spread

Thanks to dbsnova for this recipe.

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Loma Linda Sandwich Spread

Do you love the Loma Linda Sandwich Spread?  You can still make it with this copycat recipe. 
4.67 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Loma Linda Sandwich Spread
Servings: 12
Calories: 51kcal

Ingredients

  • 15.5 ounes chickpeas drained
  • 3.8 ounces sliced black olives drained
  • 6 ounces tomato paste
  • 3 1/2 ounces firm tofu
  • 2 tablespoons peanut butter
  • 1 teaspoon Lemon juice
  • 1/2 teaspoon celery seeds
  • 2 ounces pimentos
  • 1 teaspoon Onion powder
  • 1/2 teaspoon accent , (optional has msg, increase the salt to taste.)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon Braggs vinegar

Instructions

  • Mix all ingredients in a food processor. This stays fresh in the refrigerator for up to a week.

Nutrition

Calories: 51kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 313mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 7.3mg | Calcium: 23mg | Iron: 0.8mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Jack Hoehn

    4 stars
    I loved the Original. This recipe gives something similar, but not the same.
    This is more tomato, and sweeter than I remember. Has anyone else
    modified it to get closer to the original? And the original must have been cooked,
    not just blended raw. Has anyone tried cooking or steaming this?

  2. Sharon

    Am trying to achieve both texture and taste of original Loma Linda Sandwich spread. Can someone please tell me how to steam it? What temp, how long? The recipe states the cook time as 10 minutes, yet there’s no mention of cooking anything. When one opened the original cans, the sandwich spread was topped with a bit of what appeared to be aspic. Not trying to mass-produce, here, just want a product that is as close to the original as possible.

  3. Kevin A.

    I always used Loma Linda Sandwich Spread as the base for building on, never plain. Frankly, I thought it was disgusting plain. With this recipe, I can just keep going and make my regular sandwich spread. If you’re keeping score at home that means I’m adding mayo, chopped celery, diced dill pickles, diced Walla Walla sweet onions (if I can get my hands on any), and whatever else seems right in the moment. Black pepper, maybe some curry powder. It’s never the same twice. But plain out of the can? Philistine!!

      • Debra

        As a kid I ate the sandwich spread plain — maybe we put mayo on the bread. Is the Nuteena recipe here too? My aunt made cutlets out of Nuteena slices (sorry don’t know the recipe for the cutlets. I think it used to be on the back of the can.) I loved the hot dogs. Protena, being primarily wheat gluten, gave me a stomachache. The chicken was also mostly wheat gluten, but I liked it.

        Anyone remember Worthington salisbury steak?

  4. Kevin A.

    5 stars
    I’m going to hazard a guess that any decent apple cider vinegar would work. In the quantity of 1/2 tsp., I’m gonna be real impressed if you can tell me I didn’t use Braggs! 🙂 Where it really matters is in the peanut butter. Jif creamy. Yeah, I know, I know. Not organic, has transfats and sugar. I’m standing by it.

  5. Ruth B Woolcock

    Definitely too much tomato paste relative to other ingredients. Like the convenience of using tofu. I think the original product was steamed with soy flour and ground peanuts so the texture was different but this is certainly easier and much more do-able.

    • Sharon Mazeroff

      Am trying to achieve both texture and taste of original Loma Linda Sandwich spread. Can someone please tell me how to steam it? What temp, how long? The recipe states the cook time as 10 minutes, yet there’s no mention of cooking anything. When one opened the original cans, the sandwich spread was topped with a bit of what appeared to be aspic. Not trying to mass-produce, here, just want a product that is as close to the original as possible. Loved that stuff!
      Sharon

      • Stephanie

        I am sorry my “cook” time is confusing. I have an option of prep time and cooking time. I wished it was something like “active” time.

      • Debra

        where is the recipe that says to steam the sandwich spread? anyhow, I think maybe a bain marie covered with foil in the oven might work? or a glass dish on top of a vegetable steamer? do those techniques make sense?

  6. Gerri B F Krook

    This is wonderful. I have certainly missed this, and this is better if that is possible. Thank-you so very much.

  7. Tom Reynolds

    As much as I loved “Loma Linda Sandwich Spread” while growing up, this recipe, which I’ve slightly modified, is even better than what we use to buy in the can. It is delicious!

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