A tangy, veggie-packed sandwich featuring dill pickles, crisp vegetables, and a creamy herbal spread.
# Ingredient List:
→ Bread
01 - 4 slices hearty whole grain or sourdough bread
→ Veggies & Pickles
02 - 120 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 mayo
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
# Directions:
01 - Combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper in a bowl until smooth and well blended.
02 - Toast bread slices to your preferred level of crispness.
03 - Generously spread the cream cheese mixture on one side of each toasted bread slice.
04 - Layer dill pickle slices evenly over two of the bread slices.
05 - Arrange cucumber, carrot, red onion, shredded lettuce, and tomato slices atop the pickles.
06 - If desired, add pickled jalapeños and alfalfa or broccoli sprouts for added texture and flavor.
07 - Place remaining bread slices on top, spread side down, to close the sandwiches.
08 - Cut sandwiches in half, secure with toothpicks if needed, and serve immediately.
