Dinners, Mains, Sandwiches, Single Servings, Spring Sandwiches, Vegan, Vegetarian
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Open-Faced Veggie Sandwich with Dill Spread

Open-Faced Veggie Sandwich with Dill SpreadI was an editor at Allrecipes.com for seven years and we were very spoiled to have a huge, beautiful kitchen that you’d walk into, right off the elevators. People would make lunches there every day, so you always got a good look at what others were cooking up, and I sort of became known for my open-faced sandwiches. I give most of the credit to the melted cheese that always topped them (one thing I learned working there: if you want to get people’s attention—on or off the website—make sure melted cheese is involved), but I also like to think my oh-so inventive sandwich ingredient combos had a little something to do with it. I had a few versions that I liked to rotate through:

  • Toasted bread + turkey + some sort of melted cheese (using the broiler) = what came to be known as “Turkey Toast” or a “Mackenzie Sandwich”
  • Toasted bread + raw, sliced red peppers + turkey + melted pepper jack cheese = Turkey Toast Supreme
  • Turkey Toast Supreme + a sprinkling of cilantro = Mexican-Style Turkey Toast Supreme
  • Toasted bread + roasted red peppers + turkey + melted provolone = Italian-Style Turkey Toast

But my favorite version of turkey toast was one where I added cucumbers, tomatoes, and dill Havarti. (I don’t think there was an official name for this one, but Classic Turkey Toast suits it well.)

When I started skewing more towards a vegan diet, I wanted to come up with something similar and equally delicious. This sandwich is the result. I love it—it’s super easy, really healthy, and you can just never go wrong pairing dill with cucumber.

Hope you like it!

IMG_0488Open-Faced Veggie Sandwich with Dill Spread
Prep time:
10 min (after soaking cashews)  |  Cook and serve time: 5 minutes
Makes two sandwiches, two “halfs” each.
Ingredients for Open-Faced Veggie Sandwich with Dill Spread
1/2 cup cashews
1/2  to 3/4 cup non-dairy milk
1 clove garlic
1/4 teaspoon salt
1/4 cup loosely packed fresh dill
1 tomato
1/2 cucumber
4 pieces of bread


  1. Soak cashews for 30 to 60 minutes.
  2. Add cashews, non-dairy milk, garlic, and salt to a blender and process until smooth. (Use just enough non-dairy milk to get things moving. It’s okay if it gets slightly on the thin side—it will thicken up when refrigerated)
  3. Mince dill, then stir into cashew cream. (Save a little of the dill for garnishing.)
    Dill Spread
  4. Slice tomatoes and cucumber.
    Sliced Cucumber and Tomato

Cook and serve:

  1. Toast 2 pieces of bread.
  2. Spread about 2 tablespoons of dill cashew cream on each piece of bread.
    Toasted Bread with Dill Spread
  3. Top with half of the cucumber slices.
    Open-Faced Veggie Sandwich with Dill Spread
  4. Place half of the tomato slices on top of the cucumber, then season with salt and pepper and garnish with a sprinkling of dill.
    Open-Faced Veggie Sandwich with Dill SpreadOpen-Faced Veggie Sandwich with Dill Spread


  1. Pingback: Dill Spread, Sauce, or Dip | Pine and Crave

  2. Pingback: Meal Plan #5 | Single Servings

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