Vibrant sandwich with crunchy dill pickles, crisp veggies, creamy spread, and fresh herbs, perfect for a zesty bite.
# What You Need:
→ Bread
01 - 4 slices hearty whole grain or sourdough bread
→ Veggies & Pickles
02 - 240 ml dill pickle slices (approximately 1 cup), 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 (approximately ½ cup)
07 - 1 medium tomato, thinly sliced
→ Spread
08 - 45 ml cream cheese or vegan cream cheese (3 tbsp)
09 - 15 ml mayonnaise or vegan mayo (1 tbsp)
10 - 15 ml chopped fresh dill (1 tbsp)
11 - 5 ml Dijon mustard (1 tsp)
12 - 2.5 ml garlic powder (½ tsp)
13 - Freshly ground black pepper, to taste
→ Optional Additions
14 - 30 ml pickled jalapeños, sliced (2 tbsp)
15 - 30 ml alfalfa or broccoli sprouts (2 tbsp)
# Steps:
01 - In a small bowl, combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper. Mix until smooth and fully blended.
02 - Toast all bread slices to your desired level of crispness.
03 - Generously spread the prepared cream cheese mixture on one side of each toasted bread slice.
04 - On two bread slices, evenly layer dill pickle slices, cucumber, carrot, red onion, shredded lettuce, and tomato slices.
05 - If preferred, add pickled jalapeños and sprouts atop the vegetable layers for additional crunch and flavor.
06 - Place the remaining bread slices on top, spread side down, to complete each sandwich.
07 - Cut sandwiches in half, secure with a toothpick if necessary, and serve immediately.
