Crunchy Dill Pickle Veggie (Printable Version)

Layers of crunchy dill pickles, fresh vegetables, and creamy spread create a bright, flavorful sandwich experience.

# What You 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 mayonnaise
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

# Step-by-Step Directions:

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 mixture on one side of each toasted bread slice.
04 - Evenly arrange dill pickle slices over two of the prepared bread slices.
05 - Top pickles with cucumber, carrot, red onion, shredded lettuce, and tomato slices.
06 - If desired, add pickled jalapeños and sprouts for extra flavor and crunch.
07 - Place the remaining bread slices on top, spread side down, to complete each sandwich.
08 - Cut sandwiches in half, secure with a toothpick if needed, and serve immediately.

# Expert Advice:

01 -
  • Every bite delivers an addictive crunch from pickles, fresh veggies, and toasted bread that keeps you coming back.
  • The tangy dill spread with cream cheese and mustard ties everything together with a creamy, zesty punch.
  • It takes just 15 minutes and zero cooking, making it perfect for busy days or lazy weekends.
  • You can easily swap ingredients based on whats in your fridge without losing any flavor.
02 -
  • Always toast the bread or it will turn soggy within minutes from the pickle juice and tomato.
  • Pat the tomato and pickle slices dry with a paper towel before layering to keep the sandwich crisp longer.
  • Use a serrated knife to slice the sandwich cleanly without squishing all the layers.
03 -
  • Make the spread the night before and store it in the fridge so the flavors meld and deepen.
  • If you're meal prepping, keep the components separate and assemble right before eating to avoid sogginess.
  • For a warm twist, grill the assembled sandwich in a panini press or skillet until the bread is golden and the spread is melty.
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