Recipe Mix-and-Match Dill Pickle Chopped Veggie Sandwich
Make this Fast, Easy, Healthy Chopped Sandwich with (Almost) Any Fresh Veggies
from Your Odd Bunch Box, CSA Share, or Local Farmers Market
June 30, 2025
If you’ve ever stood in your kitchen and wondered, “What on earth am I going to make with that?” over a beautiful but random assortment of fresh produce, our Mix-and-Match Dill Pickle Chopped Sandwich recipe has you covered.
Whether you’ve bought a share in a Community Supported Agriculture (CSA) program, ordered from Odd Bunch or a local produce delivery service, or come home with an ambitious haul from the farmers market, figuring out how to enjoy all that bounty before it wilts in the crisper can be a challenge.
That’s where a mix-and-match approach can help!
You don’t have to be the World’s Most Creative Chef to use what you’ve got to make fast, easy, healthy meals!
Our simple formula gives you the power to turn (almost) any fresh veggies into a sandwich sure to satisfy at any meal—just add some fridge and pantry staples, and a few slices of your favourite Silver Hills Bakery sprouted bread.
And we partnered with Odd Bunch to prove it!
They sent us a large mixed box (enough for 4 people/week), and we set to work to show you how to create a wholesome no-waste lunch or dinner without a fixed recipe.
Here’s what we got in our Odd Bunch box:
Mix-and-Match Chopped Veggie Sandwich Ingredient Categories
Setting aside the fruit, we broke the sandwich-ready veggies into categories.
Then we came up with a mix-and-match formula to help you use your own random assortment of produce to craft a chopped sandwich with almost any veggie you’re likely to find in your fridge when it’s time make a meal.
Far from an exhaustive list, the ingredients in each category are just a few examples of veggies you can use in our mix-and-match chopped salad sandwich filling formula.
So, if you open your Odd Bunch box, pick up from your local CSA program, or splurge on something stunning at the farmers market that isn’t on this list, that doesn’t mean you can’t use it!
Because from candy cane beets to rainbow chard, radishes and scarlet runner beans to zucchini, if you can eat it raw, it’s fair game to represent any chopped sandwich ingredient category you think it fits!
Whether your veggies are rescued, you’re doing your part to support local farmers, or you just love eating in-season produce, check out the examples, then keep scrolling to learn how to use them!
The Categories:
Mix-and-Match Chopped Veggie Sandwich Filling Formula
From the fresh veggies in your Odd Bunch box, local CSA program, or farmers market basket—plus some fridge or pantry staples—choose one or two ingredients from each mix-and-match category.
If you’re short something from one category, don’t go out for more groceries. Use what you’ve got!
Double-up on an ingredient from another category to make up for it.
Got lots to choose from? Let your cravings (or whatever looks best in the moment) lead—there’s no wrong way to make this chopped veggie sandwich!
There a million mix-and-match chopped sandwich combinations to try following this formula, but if this kind of kitchen improv is new for you, you may find it helpful to see an example before you’re ready to cook outside the lines.
The Formula:
How to Use the Chopped Sandwich Filling Formula:
Our Dill Pickle Chopped Veggie Sandwich recipe below uses something from every mix-and-match category to show how the chopped sandwich filling formula works with the veggies we found in our Odd Bunch box:
If you happen to have the same ingredients we had, our Dill Pickle Chopped Veggie Sandwich version of this mix-and-match filling is delicious!
But this is no paint-by-numbers kit.
It’s a tool to help you make a wholesome, satisfying meal with whatever fresh, in-season plant-based ingredients you have—and fight food waste, too!
And that’s good for your health, your grocery budget, and the planet! (Learn why in the Fighting Food Waste sidebar)
Keep scrolling to read our Dill Pickle Chopped Veggie Sandwich example recipe—and get instructions and tips for making it—below!
Fighting Food Waste:
Why It Matters (And How You Can Help)
Food loss and waste is a problem across the food supply chain in North America, from harvest to processing, distribution and shipping to grocery stores and restaurants, all the way to your kitchen.
And that’s not just bad news when more families face food insecurity as the cost of groceries continues to rise. Food loss and waste also accounts for 8 – 10% of annual global greenhouse gas emissions,2 so it’s also bad news for the planet.
From less-than-perfect fruits and vegetables to surplus production, delayed deliveries to cancelled orders, food rescue organizations and resellers like Odd Bunch help redirect otherwise fresh food away from landfills to families happy to eat them.
But fighting food waste in the supply chain is only part of the answer—because 43 – 45% of food waste in North America happens at the household level.3
Not counting inedible parts destined for the compost bin, the average Canadian wastes 152 kg (335 lb) per year, and the average American wastes 188 kg (414 lb) per year.3
And that means we can do our part to fight food waste at home, too!
Starting with learning how to use what you’ve got to make simple, healthy, budget-friendly and climate-conscious plant-based meals like our Mix-and-Match Dill Pickle Chopped Veggie Sandwich!
Watch Our Short How-to Videos! (Full recipes below)
How to Make the Mix-and-Match Chopped Veggie Sandwich
How to Make the Dill Pickle Ranch Chopped Sandwich Dressing
Odd Bunch rescues imperfect and surplus produce from farmers, greenhouses, and distributors to fight food waste where it starts. Nearly half of all food in North America is wasted, and a huge chunk of that is perfectly good fruits and veggies. Odd Bunch turns what would’ve been tossed into affordable, sustainable food. Because waste less, feed more isn’t just their motto, it’s their mission.
Exclusive Odd Bunch Discount for Silver Hills Bakery readers!
* Offer valid within Odd Bunch delivery areas only. Cannot be combined with any other offer.
Ingredients
For the Dill Pickle Chopped Sandwich:
- 2 – 3 leaves kale , stalks removed
- 1 Tbsp red onion (about ⅛ small onion)
- ¼ cup green beans (about 6 to 8), topped and tailed
- ¼ cup cucumber (about half of 1 mini cucumber)
- ¼ cup mini bell peppers (about 3 or 4), seeded
- ¼ cup grape or cherry tomatoes (about 4 to 6 tomatoes)
- 1 – 2 medium or large dill pickles
- ⅓ cup chickpeas , drained and rinsed
- ⅓ cup plant-based cheddar cheese shreds (we used Daiya)
- 4 slices Silver Hills Sprouted Bakery The Big 16® bread (or your favourite Silver Hills Bakery wide slice sprouted bread)
- 2 – 3 Tbsp Vegan Dill Pickle Ranch Chopped Sandwich Dressing (recipe below)
For the Dill Pickle Ranch Chopped Sandwich Dressing:
- 1 cup plant-based mayo
- 2 Tbsp dill pickle (about 1 small or ½ medium pickle)
- 2 Tbsp pickle juice (liquid from the pickle jar)
- 1 – 2 cloves garlic
- 1 tsp onion powder
- ½ – 1 tsp paprika
- 2 – 3 Tbsp fresh dill (or 1 Tbsp dried dill)
- 2 whole limes , zested and juiced
- to taste salt and pepper
Featured Product The Big 16®
Instructions
- If any of your Mix-and-Match Chopped Veggie Sandwich ingredients have seeds, pits, peels, stems, or stalks that need to be removed, prepare them first. (See tip for other ingredients you may choose to prep differently).
- On a large chopping board or knife-friendly surface, pile all chopped sandwich filling ingredients. Using a large knife like a chef’s knife or cleaver, chop everything together until all ingredients are bite-sized or smaller. Set chopped veggies to the side.
- On a clear spot on the board, add all Dill Pickle Ranch Dressing ingredients except the limes, pickle juice, and salt. Chop together until garlic, pickle, and dill are finely minced and well incorporated.
- Make a little well in the seasoned mayo to contain the liquid ingredients. Zest and juice the limes over the dressing, then add pickle juice. Use your knife to fold in the lime and pickle juice and season to taste. (See tip).
- Move chopped veggies over the dressing, then fold everything together with your knife until chopped veggies are evenly coated.
- Divide chopped salad sandwich filling between two lightly toasted slices of The Big 16, then top each with another slice and serve.
Try these handy tips!
- Use the largest cutting board you have! As you chop, ingredients will spread out, so the bigger the board, the easier it will be to keep this free-form sandwich filling contained.
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Pre-chop or add after. Prefer pungent ingredients like red onion or spicy ones like jalapeño minced small so one big chunk doesn’t overwhelm an otherwise perfect bite? Rather handle delicate produce like cherry tomatoes with a little TLC? Prep special ingredients separately and mix them in the way you want!
- For onions or spicy peppers, pre-mince or dice get them closer to the size you want before chopping the rest more rustically.
- For cherry or grape tomatoes, slice them into halves or quarters, set them aside, and fold them in after chopping and dressing everything else. (For extra juicy full-size tomatoes, scoop out some of the seeds to keep things from getting soggy).
- Same goes if you’ve got a half a can of sliced olives you wish to add as-is, you like your legumes intact, or you want your smoked tofu sliced.
- There’s more than one way to make the Dill Pickle Ranch Chopped Sandwich Dressing. If chopping a dressing is just a little outside your comfort zone, conventional methods work, too! Chop the garlic, pickle, and fresh dill, then mix by hand in a bowl. Or throw it all in a food processor, chopper, or blender and pulse until garlic and pickles are the size you like best. However you make it, you’ll have more chopped sandwich dressing than you need for 2 sandwiches, so store the rest in the fridge for up to a week.
- Pickle juice saltiness varies—season the dressing last! Store-bought or homemade, fermented in kosher brine or vinegared, some pickle juice will be saltier than others. Hold the salt until after you’ve mixed the pickle juice into the dressing, taste, then add salt a little at a time until it’s the right saltiness for you. If you’re using fermented kosher dill pickles (made with only salt brine and spices), you may wish to add a splash of white or apple cider vinegar to your dressing. Add it a sprinkle at a time until desired zing is reached after you’ve mixed in the lime juice and salt!
- Cooking for one or got more chopped sandwich filling than you can fit between four slices? Eat it on its own as a chopped veggie salad or save it for another sandwich. Store leftover filling in the fridge for 3 – 5 days.
