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:
14 1/4cup canola or olive oil mayonnaise
14 1/4cup sour cream
14 1/4cup chopped fresh dill
11Tbsp. minced lemon zest
Salt and black pepper to taste
FOR THE SANDWICHES, SPREAD:
88slices pumpernickel bread
22cups fresh baby spinach
88oz. sliced dill Havarti cheese
12 1/2zucchini, cut crosswise, thinly sliced lengthwise
12 1/2red bell pepper, seeded and sliced
11cup thinly sliced cucumber (about ½ large cucumber)
12 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.

Nutrition Information
Per sandwich: 448 cal; 27g total fat (15g sat); 69mg chol; 873mg sodium; 32g carb; 6g fiber; 20g protein

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