Penzeys Sandwich Sprinkle Copycat Recipe: Bold Herb Blend for Every Bite

I’ve recreated this beloved herb blend to bring that signature sandwich shop flavor to your kitchen. This copycat version captures the perfect balance of savory, tangy, and aromatic notes that elevate every bite.

The mix combines dried herbs, garlic, and onion with a touch of citrus for brightness. It’s incredibly versatile—sprinkle it on sandwiches, salads, or even roasted vegetables for an instant flavor boost.

Making it at home means you control the quality and freshness of every ingredient. Store it in an airtight container, and it’ll keep its bold flavor for 6 months.

Use it on grilled chicken, turkey, or even avocado toast for a quick, restaurant-quality upgrade.

Ingredients for Penzeys Sandwich Sprinkle Copycat

Ten dry ingredients blend into that signature sandwich shop flavor you crave.

For the best quality herbs, Penzeys is obviously the gold standard (their dried basil and oregano are unbeatable). But honestly, any reputable spice brand with high turnover works—McCormick or Simply Organic are solid grocery store options. The citric acid is the secret weapon here, and BulkFoods or Amazon have it if your local store doesn’t carry it in the canning section.

No citric acid? Lemon zest at double the amount (dried in the oven first) gets you close. Want more tang? Add a pinch of dried lemon peel. Swapping fresh herbs? Use one-third the amount and dry them first. The garlic and onion powders are non-negotiable for that authentic sandwich shop taste—don’t skip them.

Store in an airtight container away from light and heat. Keeps its bold flavor for 6 months (the good stuff, not the pre-shredded kind). I make a double batch—one for me, one for gifting (or whatever you’ve got).

Step-by-Step Instructions for Homemade Sandwich Sprinkle

This simple process creates a perfectly balanced herb blend with professional-level distribution and flavor.

Step 1: Measure All Dried Ingredients Precisely

Begin by gathering all your dried components: 2 tbsp dried basil, 2 tbsp dried oregano, 1.5 tbsp garlic powder, 1.5 tbsp onion powder, 1 tbsp dried parsley, 1 tbsp dried thyme, and 1 tbsp dried minced onion.

I always use a digital scale for accuracy, but precise measuring spoons work perfectly for these quantities. Make sure to level off each spoonful for consistent flavor in every batch. This step ensures you won’t have to adjust flavors later.

Step 2: Combine the Herb Foundation

In a medium bowl, add the 2 tbsp dried basil and 2 tbsp dried oregano. I like to crush these between my fingers as I add them—this releases their essential oils and creates a more potent base for the blend.

The Mediterranean oregano variety makes a noticeable difference here, with its robust, slightly bitter profile that balances the sweeter basil. Your kitchen should already smell more fragrant at this stage.

Step 3: Add the Aromatic Powders

Now incorporate the 1.5 tbsp garlic powder, 1.5 tbsp onion powder, and 1 tbsp dried minced onion. These three create the savory backbone of your sandwich sprinkle.

I whisk these powders together first before adding to the herbs—this prevents clumping and ensures even distribution. The fine grind of the garlic and onion powders blends seamlessly with the larger minced onion pieces for textural interest.

Step 4: Incorporate Finishing Elements

Add the 1 tbsp dried parsley, 1 tbsp dried thyme, 1 tsp sea salt, 1 tsp black pepper, and 0.5 tsp citric acid to the bowl. The parsley adds freshness, while the thyme contributes an earthy depth.

The citric acid is your secret weapon—it brightens all the flavors and mimics that signature tang that makes the original so addictive. I rub the thyme between my fingers as I add it, just like with the basil and oregano.

Step 5: Mix Thoroughly and Store Properly

Using a whisk or fork, blend all ingredients together for at least 1 full minute. You want to see a uniform, speckled mixture with no visible clumps or separated ingredients.

Transfer to an airtight container—preferably glass to preserve freshness. The blend will keep for up to 6 months in a cool, dark place, though I doubt it will last that long. Shake well before each use to redistribute the finer powders that may settle.

Real talk: the first time you sprinkle this on a sandwich or salad, you’ll understand why this copycat version is worth the effort.

Wine and Beer Pairings for This Recipe

Light Beer Pairings

A crisp American lager like Budweiser or Coors Banquet cuts through the blend’s herbal richness while letting its savory notes shine. The light malt sweetness balances the garlic and onion beautifully. 🍺

Wheat Beer Options

Try a German hefeweizen such as Weihenstephaner—its banana and clove esters complement the thyme and parsley. The effervescence cleanses your palate between bites of a hearty sandwich. I love this pairing with grilled chicken.

White Wine Choices

A dry Pinot Grigio from Italy offers citrus notes that echo the blend’s citric acid. The wine’s crisp acidity refreshes your palate after each sprinkle. Santa Margherita is my go-to for this. 🍷

Red Wine Matches

For bolder sandwiches, a light Pinot Noir like Meiomi works wonderfully. Its red fruit flavors won’t overpower the herb blend, and the earthy notes harmonize with the dried thyme. Serve slightly chilled.

Non-Alcoholic Pairings

Sparkling water with a squeeze of lemon enhances the blend’s brightness. For something sweeter, ginger beer adds a spicy kick that plays well with the garlic and onion. Both options are incredibly refreshing.

Cocktail Option

A classic Bloody Mary with extra celery salt on the rim mirrors the blend’s savory profile. The tomato juice and spices create a perfect match for sandwiches topped with this seasoning. Garnish with a celery stalk for crunch. 💫

Frequently Asked Questions