Crunchy Dill Pickle Veggie (Printable Version)

A tangy sandwich layered with crunchy dill pickles, fresh vegetables, creamy spread, and herbs.

# What You'll Need:

→ Bread

01 - 4 slices hearty whole grain or sourdough bread

→ Veggies & Pickles

02 - 1 cup 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 - ½ cup shredded lettuce
07 - 1 medium tomato, thinly sliced

→ Spread

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

→ Optional Additions

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

# Steps:

01 - Combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper in a small bowl until smooth and well blended.
02 - Toast the bread slices to desired crispness.
03 - Generously spread the prepared cream cheese mixture evenly on one side of each toasted bread slice.
04 - Layer dill pickle slices evenly on two bread slices, followed by cucumber, carrot, red onion, shredded lettuce, and tomato slices.
05 - If using, top with pickled jalapeños and alfalfa or broccoli sprouts for extra flavor and crunch.
06 - Place the remaining bread slices atop the layered slices, spread side down, to close each sandwich.
07 - Cut sandwiches in half, secure with toothpicks if needed, and serve immediately.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means lunch when you're too tired to think.
  • The pickle brine soaks into the bread just enough to keep it interesting without getting soggy if you eat it right away.
  • It's genuinely crunchy and tangy in a way that feels indulgent but is actually pretty light.
02 -
  • Toast your bread—this is non-negotiable if you want the sandwich to stay structurally sound for more than two bites, because the warm toast slightly dries the surface and gives it strength.
  • Don't assemble it more than a few minutes before eating, because even toasted bread will eventually soften and the pickle brine will migrate into it, which isn't bad but changes the texture.
  • The spread-to-vegetable ratio matters more than you'd think; skimp on the spread and everything slides around, overdo it and it becomes heavy.
03 -
  • Pat your pickle slices dry before layering them—extra brine makes the bread soggy faster than you'd expect.
  • Make the spread the night before and let the flavors meld in the fridge; it tastes noticeably better the next day.
  • If you're meal prepping, keep components separate and assemble right before eating—toasted bread can wait a couple hours wrapped in paper, but assembled sandwiches cannot.
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