Tangy sandwich stacked with dill pickles, fresh veggies, creamy spread, and herbs for a zesty, satisfying bite.
# What You'll Need:
→ Bread
01 - 4 slices hearty whole grain or sourdough bread
→ Veggies & Pickles
02 - 120 ml dill pickle slices (about 1 cup), plus extra for garnish
03 - 1 small cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - ½ medium red onion, thinly sliced
06 - 120 ml shredded lettuce (about 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)
# How to make it:
01 - Combine cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper in a small bowl until smooth and uniform.
02 - Toast all bread slices until your preferred level of crispness is achieved.
03 - Generously spread the cream cheese mixture on one side of each toasted bread slice.
04 - Evenly arrange dill pickle slices over two of the bread slices.
05 - Add cucumber, carrot, red onion, shredded lettuce, and tomato slices on top of the pickles.
06 - If desired, add pickled jalapeños and alfalfa or broccoli sprouts for extra flavor and texture.
07 - Place the remaining bread slices on top, spread side down, to complete the sandwiches.
08 - Slice each sandwich in half, secure with a toothpick if needed, and serve immediately.
