Crunchy Dill Pickle Veggie Sammie (Printable Version)

A vibrant, tangy sandwich packed with crunchy dill pickles, fresh veggies, and creamy spread for a zesty flavor.

# Needed Ingredients:

→ Bread

01 - 4 slices whole grain or sourdough bread

→ Veggies & Pickles

02 - 120 ml (¼ 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 - 120 ml (½ cup) shredded lettuce
07 - 1 medium tomato, thinly sliced

→ Spread

08 - 45 ml (3 tbsp) cream cheese or vegan cream cheese
09 - 15 ml (1 tbsp) mayonnaise or vegan mayonnaise
10 - 15 ml (1 tbsp) chopped fresh dill
11 - 5 ml (1 tsp) Dijon mustard
12 - 2.5 ml (½ tsp) garlic powder
13 - Freshly ground black pepper, to taste

→ Optional Additions

14 - 30 ml (2 tbsp) pickled jalapeños, sliced
15 - 30 ml (2 tbsp) alfalfa or broccoli sprouts

# Steps:

01 - Combine cream cheese, mayonnaise, chopped fresh dill, Dijon mustard, garlic powder, and black pepper in a small bowl 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 - Evenly arrange dill pickle slices on two of the bread slices.
05 - Top the pickles with sliced cucumber, julienned carrot, sliced red onion, shredded lettuce, and tomato slices.
06 - If desired, add pickled jalapeños and alfalfa or broccoli sprouts for additional flavor and texture.
07 - Place the remaining bread slices on top, spread side down, forming complete sandwiches.
08 - Cut sandwiches in half, secure with toothpicks if necessary, and serve immediately.

# Expert Advice:

01 -
  • The dill-forward spread turns a simple sandwich into something that tastes intentional and crave-worthy.
  • Everything is crunchy—the pickles, the fresh veg, the toasted bread—so you get this satisfying textural symphony with every bite.
  • It comes together in minutes but feels like you've been thinking about it all day.
02 -
  • Don't skip toasting the bread—it's the difference between a sandwich that stays together and one that falls apart in your hands halfway through.
  • Pat the cucumber and tomato slices with a paper towel after slicing so they don't release water that soaks into the bread.
  • Spread the dill mixture all the way to the edges; it protects the bread from getting soggy and ensures every bite tastes intentional.
03 -
  • Kettle-cooked potato chips stirred into the middle layer add an unexpected salty crunch that somehow feels genius.
  • Use rye or pumpernickel bread instead of whole grain if you want that classic deli vibe, and it pairs even better with the dill spread.
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