Crunchy Dill Pickle Veggie Sammie (Printer View)

Vibrant sandwich layered with dill pickles, fresh veggies, creamy spread, and herbs for a zesty satisfying bite.

# What you'll need:

→ Bread

01 - 4 slices hearty 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 medium red onion, thinly sliced
06 - 60 ml shredded lettuce (about 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 mayo (1 tablespoon)
10 - 15 ml chopped fresh dill (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)

# Method:

01 - In a small bowl, combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and freshly ground black pepper until smooth and homogeneous.
02 - Toast the slices of bread to desired crispness.
03 - Generously spread the prepared cream cheese mixture on one side of each toasted bread slice.
04 - Layer dill pickle slices over two bread slices, then add cucumber, carrot, red onion, shredded lettuce, and tomato slices evenly.
05 - If desired, top the layered vegetables with pickled jalapeños and alfalfa or broccoli sprouts for extra flavor and texture.
06 - Place the remaining bread slices on top, spread side down, to form each sandwich.
07 - Cut each sandwich in half, secure with a toothpick if needed, and serve immediately for best freshness.

# Expert Advice:

01 -
  • It comes together in under fifteen minutes with no cooking required, perfect for those days when turning on the stove feels like too much effort.
  • The tangy cream cheese spread acts like glue for all the crunchy layers, giving every bite a creamy contrast to the sharp pickles.
  • You can pile on as many pickles as your heart desires without anyone judging you, because this sandwich was designed for pickle maximalists.
  • Its endlessly customizable, so you can swap in whatever crisp veggies are hiding in your fridge and it still works beautifully.
02 -
  • Pat the tomato slices dry with a paper towel before adding them, or they will leak and turn your bread into a soggy mess within minutes.
  • Toast the bread until its actually crisp, not just warm, because that crunch is your only defense against all the moisture from the pickles and veggies.
  • Use your best pickles here, because cheap, mushy ones will ruin the whole texture and make the sandwich feel limp instead of lively.
03 -
  • If youre making this ahead, keep the spread and veggies separate until just before eating, then assemble it fresh so the bread stays crisp and the veggies stay crunchy.
  • For an extra layer of flavor, brush the toasted bread with a thin swipe of pickle brine before spreading the cream cheese, it sounds weird but it works.
  • Freeze leftover fresh dill in ice cube trays with a little water or olive oil, so you always have it ready for spreads, dressings, or quick sandwich fixes like this one.
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