A tangy, veggie sandwich featuring dill pickles, crisp vegetables, creamy spread, and fresh herbs in hearty bread.
# What you need:
→ Bread
01 - 4 slices whole grain or sourdough bread
→ Veggies & Pickles
02 - 120 ml dill pickle slices (about 1 cup), plus extra for garnish
03 - 1 small cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - ½ red onion, thinly sliced
06 - 120 ml shredded lettuce (approximately ½ cup)
07 - 1 medium tomato, thinly sliced
→ Spread
08 - 45 ml cream cheese or vegan cream cheese (3 tablespoons)
09 - 15 ml mayonnaise or vegan mayonnaise (1 tablespoon)
10 - 15 ml fresh dill, chopped (1 tablespoon)
11 - 5 ml Dijon mustard (1 teaspoon)
12 - 2.5 ml garlic powder (½ teaspoon)
13 - Freshly ground black pepper, to taste
→ Optional Additions
14 - 30 ml pickled jalapeños, sliced (2 tablespoons)
15 - 30 ml alfalfa or broccoli sprouts (2 tablespoons)
# Directions:
01 - Combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper in a bowl; mix until smooth.
02 - Lightly toast the bread slices until crisp to your liking.
03 - Generously spread the cream cheese mixture on one side of each toasted bread slice.
04 - Arrange dill pickle slices evenly over two bread slices, then layer cucumber, carrot, red onion, shredded lettuce, and tomato slices.
05 - If desired, add pickled jalapeños and sprouts atop the vegetable layers for additional flavor and texture.
06 - Place the remaining bread slices on top, spread side down, to close each sandwich.
07 - Cut sandwiches in half, secure with toothpicks if needed, and serve immediately.
