Crunchy Dill Pickle Veggie Sammie (Print Version)

Tangy sandwich featuring crunchy dill pickles, crisp veggies, creamy spread, and fresh herbs for a vibrant bite.

# What You'll Need:

→ Bread

01 - 4 slices whole grain or sourdough bread

→ Veggies & Pickles

02 - 1 cup dill pickle slices
03 - 1 small cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - ½ medium red onion, thinly sliced
06 - ½ cup shredded lettuce
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 Make It:

01 - Combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper in a 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 - Distribute dill pickle slices evenly over two bread slices with spread.
05 - Layer cucumber, carrot, red onion, shredded lettuce, and tomato slices on top of pickles.
06 - If desired, add pickled jalapeños and sprouts for additional flavor and texture.
07 - Cover with remaining bread slices, spread side down, to close sandwiches.
08 - Cut sandwiches in half, secure with toothpicks if needed, and serve immediately.

# Expert Advice:

01 -
  • Every bite delivers an actual crunch that makes you feel like you're eating something real, not just assembled.
  • The cream cheese spread soaks up all the pickle brine flavors, making the whole thing taste intentional and layered.
  • You can throw it together in under fifteen minutes without any cooking, so it works for rushed mornings or lazy afternoons.
02 -
  • Toast the bread every single time, no exceptions, because untoasted bread will turn to mush within five minutes even though you won't notice until you're halfway through eating.
  • The lettuce layer directly on top of the spread is the one trick that actually prevents sogginess better than any other method I've tried.
03 -
  • Slice your vegetables as thin as you can manage because the thickness matters more than people think when it comes to how the sandwich actually feels to eat.
  • Keep your pickle jar in the fridge and drain any excess liquid from the slices before layering, otherwise the bread will give up before you finish the first half.
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