Layers of crunchy dill pickles, fresh veggies, and creamy spread combine for a zesty, satisfying sandwich experience.
# What You'll Need:
→ Bread
01 - 4 slices whole grain or sourdough bread
→ Veggies & Pickles
02 - 120 ml dill pickle slices (approx. 1 cup)
03 - 1 small cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - ½ red onion, thinly sliced
06 - 120 ml shredded lettuce (approx. ½ cup)
07 - 1 medium tomato, thinly sliced
→ Spread
08 - 3 tbsp cream cheese or vegan cream cheese
09 - 1 tbsp mayonnaise or vegan mayonnaise
10 - 1 tbsp fresh dill, chopped
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 Steps:
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 desired crispness.
03 - Spread the cream cheese mixture evenly on one side of each toasted bread slice.
04 - Place dill pickle slices evenly over two of the bread slices.
05 - Arrange cucumber, carrot, red onion, shredded lettuce, and tomato slices over the pickles.
06 - If desired, top with pickled jalapeños and sprouts for added texture and flavor.
07 - Close sandwiches with remaining bread slices, spread side down.
08 - Cut sandwiches in half, secure with toothpicks if needed, and serve immediately.
