Vegetable Sandwich with Dill Spread

Makes 4 sandwiches

Ingredients

For the dill spread:

• 1/2 cup whipped cream cheese
• 3 tablespoons chopped fresh dill
• 1 to 1.5 teaspoons Dijon mustard
• 1.5 tablespoon olive oil
• 1 teaspoon white wine vinegar
• fresh cracked pepper

For the sandwich:

(All measurements are approximate, as different sized bread requires different amounts. You get the idea though.)

• ~2 tomatoes, sliced
• ~1 avocado, sliced
• ~1/4 red onion, sliced
• ~1/2 cucumber, sliced
• ~2-3 radishes, sliced
• 4 slices Provolone
• 4 leaves romaine lettuce
• 8 slices good quality bread (I used onion foccacia bread here)
• Salt + pepper to taste

Directions

• Add all the ingredients for the dill spread to a food processor and blend until smooth.
• Smear dill spread onto each slice of bread. Top with lettuce, Provolone, tomatoes, a sprinkling of salt and pepper, cucumber, onion, radishes and avocado. Cover with the remaining four slices of bread.

*Recipe adapted from Food & Wine*

The Damnnnnnnnnnnwich

Guess what? You don’t need meat to make an amazing sandwich. This one is based off of a sandwich I love to get at Diesel Cafe in Somerville, MA.

Ingredients

• Tomato
• Cucumber
• Shredded carrots
• Sprouts
• Green apple
• Quick-pickled shallots
• Herbed cream cheese
• Good bread. Tip: I can’t possibly overstate the importance of good bread. It’s a game-changer. I love Nashoba Brook 7-grain. 

Directions

• Slice the tomatoes, cucumbers, and apples. Shred the carrots if you need to (I buy pre-shredded).
• Assemble the sandwich, spreading herbed cream cheese on each piece of bread for plenty of flavor.
• That’s it! Store the rest of the herbed cream cheese and all your already-sliced veggies in the fridge to easily assemble additional sandwiches throughout the week.