Crunchy Dill Pickle Veggie (Printable)

Vibrant, tangy sandwich with layers of dill pickles, fresh vegetables, and creamy herb spread for a crisp bite.

# What You'll Need:

→ Bread

01 - 4 slices hearty whole grain or sourdough bread

→ Veggies & Pickles

02 - 240 ml dill pickle slices (approximately 1 cup), plus extra for garnish
03 - 1 small cucumber, thinly sliced
04 - 1 small carrot, julienned
05 - 120 ml thinly sliced red onion (approximately ½ onion)
06 - 120 ml shredded lettuce (approximately ½ cup)
07 - 1 medium tomato, thinly sliced

→ Spread

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

→ Optional Additions

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

# How To Make It:

01 - In a small bowl, blend cream cheese, mayonnaise, chopped dill, Dijon mustard, garlic powder, and black pepper until smooth and well combined.
02 - Toast the bread slices to your preferred level of crispness.
03 - Evenly spread the cream cheese mixture on one side of each toasted bread slice.
04 - Arrange dill pickle slices evenly over two of the bread slices.
05 - Layer cucumber, carrot, red onion, shredded lettuce, and tomato slices atop the pickle layer.
06 - If desired, add sliced pickled jalapeños and sprouts for additional crunch and flavor.
07 - Place the remaining bread slices on top, spread side down, to close the sandwiches.
08 - Cut sandwiches in half, secure with a toothpick if needed, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes, so you can satisfy a serious pickle craving without fussing.
  • The combination of textures keeps things interesting—crispy, creamy, tangy, and fresh all at once.
  • It's proof that the best sandwiches don't need meat or complicated techniques, just good ingredients layered thoughtfully.
02 -
  • Toast your bread—it's the difference between a sandwich that holds up and one that falls apart five minutes later as the vegetables release their moisture.
  • Slice your vegetables thin enough that they drape across the surface rather than creating chunky pockets; this distributes flavors and textures evenly.
  • The lettuce layer is your secret weapon for preventing sogginess, so don't skip it even if you think you don't love lettuce.
  • Assemble right before eating; this is not a make-ahead sandwich, and that's part of what makes it special.
03 -
  • Pat your pickle slices dry with a paper towel before layering them; this small step prevents excess moisture from making your bread sad.
  • Make the spread earlier in the day and let it sit in the fridge for a bit; the flavors meld and become more cohesive, tasting less sharp and more rounded.
  • If you find yourself with leftover fresh dill, blend it into softened butter and freeze it in small portions for future cooking—it's one of those ingredients that makes everything taste better.
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