Crunchy Dill Pickle Veggie Sammie (Print)

A tangy, veggie-packed sandwich with dill pickles, crisp vegetables, creamy spread, and fresh herbs.

# Ingredients:

→ Bread

01 - 4 slices whole grain or sourdough bread

→ Vegetables & Pickles

02 - 240 ml dill pickle slices (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
07 - 1 medium tomato, thinly sliced

→ Spread

08 - 45 ml cream cheese or vegan cream cheese
09 - 15 ml mayonnaise or vegan mayonnaise
10 - 15 ml chopped fresh dill
11 - 5 ml Dijon mustard
12 - 2.5 ml garlic powder
13 - Freshly ground black pepper, to taste

→ Optional Additions

14 - 30 ml pickled jalapeños, sliced
15 - 30 ml alfalfa or broccoli sprouts

# Instructions:

01 - Combine cream cheese, mayonnaise, fresh dill, Dijon mustard, garlic powder, and black pepper in a small bowl until smooth.
02 - Toast the bread slices to desired crispness.
03 - Generously spread the cream cheese mixture on one side of each toasted bread slice.
04 - Layer dill pickle slices evenly over two bread slices, then add cucumber, carrot, red onion, shredded lettuce, and tomato slices.
05 - Top with pickled jalapeños and sprouts if desired for added crunch and flavor.
06 - Place the remaining bread slices on top, spread side down, to close the sandwiches.
07 - Slice sandwiches in half, secure with a toothpick if needed, and serve immediately.

# Pro Tips:

01 -
  • The crunch is so loud and satisfying it makes every bite feel like an event.
  • It comes together in minutes but tastes like you put real thought into it.
  • The tangy cream cheese spread cuts through the brine and ties everything together.
  • You can make it as mild or as spicy as your mood demands.
02 -
  • Pat the pickles dry with a paper towel before layering them, or the sandwich will get too wet and fall apart in your hands.
  • Toast the bread darker than you think you need to, because it will soften a bit as it sits with the spread and veggies.
  • Slice the tomato and onion as thin as possible so they dont dominate the texture or make the sandwich hard to bite through.
03 -
  • Make a double batch of the cream cheese spread and keep it in the fridge for up to a week, it works on bagels and crackers too.
  • If you want even more pickle flavor, brush a little pickle brine on the inside of the toasted bread before spreading the cream cheese.
  • Use a serrated knife to cut the sandwich cleanly without squishing all the layers together.
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