Vegetable Sandwich with Dill Spread

Makes 4 sandwichesIMG_6160


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


  • 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.



  • 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.