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Mix basic veggies into a fancy sandwich treat with tasty pickled onions, smooth spreads, and garden-fresh produce. This sandwich brings out the true taste of each ingredient, making a perfect mix of soft and crunchy bits that'll make you want more with every bite.
I came up with this combo while trying to copy a sandwich from the café down the street. After playing around a bunch, this version turned out even better than what I was aiming for, and now we make it every week at our house.
Choosing Your Veggies:
- Sourdough bread: Craft-style with tough outer crust and soft middle
- Cream cheese: Regular fat, not cold for easy spreading
- Greek yogurt: Drain it if it's too runny
- Fresh herbs: Look for vivid green ones with no brown spots
- Tomatoes: Go for colorful heirloom types that aren't too soft
- Avocados: They should feel just a bit soft when you grab them
- English cucumber: The skinny kind with thin peel
- Red onions: Pick firm ones with tight skins
- Sprouts: Make sure they're dry and snappy
How To Put It Together:
- Simple Pickled Onions:
- Cut red onion into thin rings about 1/8-inch thick. Throw them in a bowl with one lime's juice, 1 teaspoon salt, 1/2 teaspoon pepper. Let them sit for half an hour, giving them a stir every 10 minutes. They'll get softer and turn bright pink.
- Herby Cheese Mix:
- Whip the room temp cream cheese until it's light and fluffy for about 2 minutes. Slowly mix in Greek yogurt until it's all smooth. Add salt, pepper, onion powder, and chopped fresh herbs. Let it sit for 30 minutes so the flavors can mix together.
- Getting the Bread Ready:
- Turn your broiler up 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 inside.
- Prepping Tomatoes:
- Cut tomatoes into medium-thick slices about 3/8-inch. Lay them on paper towels, sprinkle both sides with lots of salt and pepper. Let them drain for 10 minutes per side. Pat them dry before using.
- Making Avocado Spread:
- In a bowl, mash up your avocados however chunky or smooth you want. Right away add lemon juice and salt to keep them from turning brown. If you want it super smooth, throw it all in a food processor.
- Putting It All Together:
- Start with the toasted sides facing up. Spread the herby cream cheese mix on one slice, avocado on the other. Stack tomatoes, cucumber, and those pink onions on the cream cheese side. Add cheese if you want. Top with a big handful of sprouts and some spinach. Close it up and press down gently.
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Every part matters in this sandwich. The pink onions give it zip, the two spreads make it rich, and the fresh veggies add that nice crunch you want.
Do-Ahead Tricks:
Make those pink onions up to a week early. Mix up the herb spread 3 days before. Cut up your veggies the morning you'll eat them.
Keeping It Fresh:
Store everything in different containers. Put plastic wrap right on top of the avocado mix to stop it from turning brown.
Ways To Enjoy:
Have it with hot soup when it's cold out, or a fresh salad in summer. Cool cucumber soup tastes great with it any time of year.
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This sandwich turns plain veggies into something really special. The mix of tangy pickled onions, creamy spreads, and crunchy fresh vegetables creates so many flavors that even meat-lovers will ask for seconds.
Frequently Asked Questions
- → Can I prep the herb spread in advance?
- Sure! You can make it up to 5 days ahead and store it chilled.
- → What’s the best way to avoid a soggy sandwich?
- Toast your bread and spread the toppings carefully, with tomatoes placed on the herb cheese side.
- → Can I switch out the sourdough?
- Of course! Just use any sturdy bread that toasts well.
- → How long do quick-pickled onions last?
- They’ll keep for about a week in the fridge.
- → Can this be made vegan-friendly?
- Definitely! Swap for dairy-free cheese and leave out the Havarti.