Mix-and-Match Dill Pickle Chopped Veggie Sandwich
Our simple Mix-and-Match Chopped Veggie Sandwich formula gives you the power to turn (almost) any fresh veggies into a meal sure to satisfy—just add some fridge and pantry staples, chop it all together with our easy plant-based dill pickle ranch dressing, and pile it on your favourite Silver Hills Bakery sprouted bread!
Servings 2 sandwiches
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
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.
Video
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.- **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.