Dill Havarti Veggie Sandwiches with creamy dill spread
Be sure to pile the vegetables high and slice the sandwiches in half for a colorful and impressive presentation.
Makes: 4 servings Total time: 20 minutes
|FOR THE DILL SPREAD, WHISK:|
|1⁄4||1/4cup canola or olive oil mayonnaise|
|1⁄4||1/4cup sour cream|
|1⁄4||1/4cup chopped fresh dill|
|1||1Tbsp. minced lemon zest|
|Salt and black pepper to taste|
|FOR THE SANDWICHES, SPREAD:|
|8||8slices pumpernickel bread|
|2||2cups fresh baby spinach|
|8||8oz. sliced dill Havarti cheese|
|1⁄2||1/2zucchini, cut crosswise, thinly sliced lengthwise|
|1⁄2||1/2red bell pepper, seeded and sliced|
|1||1cup thinly sliced cucumber (about ½ large cucumber)|
|1⁄2||1/2cup thinly sliced red onion|
For the dill spread, whisk together mayonnaise, sour cream, dill, and zest in a bowl; season with salt and pepper.
For the sandwiches, spread dill spread on one side of each slice of bread.
Layer spinach, cheese, zucchini, yellow squash, bell pepper, cucumber, and red onion on four of the slices. Top with remaining bread slices. Cut sandwiches in half.
Per sandwich: 448 cal; 27g total fat (15g sat); 69mg chol; 873mg sodium; 32g carb; 6g fiber; 20g protein
Slice the zucchini and yellow squash crosswise, then slice the needed portions lengthwise.
Use a mandoline with the hand guard to make quick work of thinly slicing zucchini, squash, and cucumber.
Thinly slice bell pepper crosswise, discarding the seeds and pieces of core. You only need half the pepper.