Crunchy Dill Pickle Sammie (Print Version)

A vibrant veggie sandwich with crunchy dill pickles, crisp vegetables, creamy spread, and fresh herbs.

# What You'll Need:

→ Bread

01 - 4 slices hearty whole grain or sourdough bread

→ Veggies & Pickles

02 - 1 cup dill pickle slices
03 - 1 small cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - ½ red onion, thinly sliced
06 - ½ cup shredded lettuce
07 - 1 medium tomato, thinly sliced

→ Spread

08 - 3 tbsp cream cheese or vegan cream cheese
09 - 1 tbsp mayonnaise or vegan mayo
10 - 1 tbsp chopped fresh dill
11 - 1 tsp Dijon mustard
12 - ½ tsp garlic powder
13 - Freshly ground black pepper, to taste

→ Optional Additions

14 - 2 tbsp pickled jalapeños, sliced
15 - 2 tbsp alfalfa or broccoli sprouts

# How to Make It:

01 - In a small bowl, combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper until smooth.
02 - Toast bread slices to your preferred level of crispness.
03 - Generously spread the prepared cream cheese mixture on one side of each bread slice.
04 - Evenly distribute dill pickle slices over two of the bread slices.
05 - Layer cucumber, carrot, red onion, shredded lettuce, and tomato slices on top of the pickles.
06 - If desired, add pickled jalapeños and sprouts for extra flavor and texture.
07 - Top with the remaining bread slices, spread side down, to close the sandwiches.
08 - Cut sandwiches in half, secure with toothpicks if needed, and serve immediately.

# Expert Advice:

01 -
  • It delivers serious crunch and tang without any cooking, so you can have lunch ready in the time it takes to toast bread.
  • Every bite is layered with texture and flavor, from creamy spread to crisp vegetables and that unmistakable pickle punch.
  • It's endlessly customizable—swap the veggies, adjust the heat, or pile on extra pickles without worrying about measurements.
02 -
  • Pat the pickle slices dry with a paper towel before layering them, or the bread will soak through and turn mushy before you're halfway done eating.
  • Toast the bread just enough to crisp the surface but keep the inside soft—it makes all the difference between a sandwich that holds together and one that falls apart in your hands.
03 -
  • Use a serrated knife to slice the sandwich cleanly without squishing all the layers—it keeps everything neat and makes it easier to eat.
  • Let the red onion slices soak in ice water for five minutes before using them to take the sharp edge off without losing the crunch.
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