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Turn ordinary veggies into an amazing sandwich by stacking pickled onions, smooth spreads, and garden-fresh produce. This handheld creation highlights the natural goodness of each component, creating a perfect mix of soft and crunchy elements that'll make you smile with every mouthful.
I came up with this combo while trying to match a sandwich from the café down the street. After playing around a bit, this version turned out even better than what inspired it, and now we can't go a week without making it.
Picking Your Components:
- Sourdough bread: Crusty outside, soft and chewy inside
- Cream cheese: Use the full-fat kind, left out to soften
- Greek yogurt: Drain off extra liquid for better thickness
- Fresh herbs: Look for vibrant color with no brown spots
- Tomatoes: Pick ones that feel heavy and slightly soft
- Avocados: They should give just a little when gently squeezed
- English cucumber: The kind with thin skin that doesn't need peeling
- Red onions: Choose ones that feel solid with no soft spots
- Sprouts: Should look perky and dry to the touch
Making It Step By Step:
- Simple Pickled Onions:
- Cut red onion into thin rings about 1/8-inch thick. Put them in a bowl with lime juice from one lime, 1 teaspoon salt, 1/2 teaspoon pepper. Let them sit for 30 minutes, giving them a stir every 10 minutes. They'll get softer and turn a pretty pink color.
- Fancy Cheese Mix:
- Whip your soft cream cheese with a mixer until it's light and fluffy, about 2 minutes. Slowly add in the Greek yogurt while mixing. Stir in some salt, pepper, onion powder and chopped fresh herbs. Let it sit for half an hour so the flavors can blend together.
- Getting Bread Ready:
- Turn your broiler on high. Spread butter all over one side of each bread slice. Put them butter-side up on a baking sheet. Broil for 2-3 minutes, turning the pan halfway, until they're golden but still soft on the inside.
- Prepping Tomatoes:
- Cut tomatoes into slices about 3/8-inch thick. Put them on paper towels and sprinkle both sides with salt and pepper. Let them sit for 10 minutes per side to get rid of extra moisture. Pat them dry before using.
- Mashing Avocados:
- In a bowl, mash up your avocados as smooth or chunky as you like. Right away, mix in lemon juice and salt to keep them from turning brown. For super smooth results, you can use a food processor.
- Putting It All Together:
- Lay bread with toasted sides facing up. Spread the herby cream cheese mix on one piece and avocado on the other. Stack tomatoes, cucumber slices, and those pink pickled onions on the cream cheese side. Add cheese if you want. Top with a big handful of sprouts and spinach. Close up your sandwich and press down gently.
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Every part of this sandwich matters. The tangy onions cut through richness, the two spreads add creaminess, and the fresh veggies give that satisfying crunch.
Do-Ahead Ideas:
Make your onions up to a week early. Mix up the herb spread three days before. Slice all your veggies the morning you plan to eat.
Keeping Everything Fresh:
Store all parts in different containers. Put plastic wrap directly touching the avocado mix to stop it from turning brown.
What Goes Well With It:
Try it with a bowl of hot soup when it's cold out or a side salad during summer. Chilled cucumber soup tastes great with it any time of year.
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This sandwich turns basic veggies into something special. The mix of zingy pickled onions, rich spreads, and crisp produce creates so many taste layers that even meat-lovers won't miss a thing.
Frequently Asked Questions
- → Can I prep the herb spread in advance?
- Yep, it keeps well in the fridge for up to 5 days.
- → What keeps the sandwich from being soggy?
- Spread toppings on toasted bread sides and layer tomatoes on the cheese spread.
- → Can I use something other than sourdough?
- Definitely, any firm bread that toasts nicely will work great.
- → How long do quick pickled onions keep?
- They’ll stay good for about a week when stored in the fridge.
- → Is it possible to make this vegan?
- Absolutely, just switch to dairy-free spread and skip the Havarti.