Dill Pickle Cream Cheese Sandwich
Dill Pickle Cream Cheese Sandwich
This is from a good friend, and it is delicious! I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams Cream cheese, softened, (8 oz)
- 1/3 cup dill pickles, finely diced, (Shortcut)
- 1 tablespoon dill pickle juice
- 1 tablespoon fresh dill, minced
- salt, to taste
- red pepper flakes, as desired
- 4 slices bread
- lettuce leaves, as desired
Instructions
- Add the cream cheese to a mixing bowl, left soften, use a fork to mash to make it nice and soft, clean off the fork with a spoon. Photo shows the cream cheese mashed, my homemade fridge pickles, and 1/3 cup of the pickles chopped. The dill is not in the photo but that is from my yard.
- Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
- Lay out two slices of bread, places lettuce slices on one slice as desired, spoon cream cheese, generously, on lettuce and spread out, top with remaining slices of bread. Enjoy.
Notes
Caroline Cream cheese is about 120 Baht. For two sandwiches, this is about $1.90 per sandwich.
Shortcut: Fridge Dill Pickles.
Variants: 1. Serve on toast. 2. Use bagels in place of sliced bread.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
United States.
Leave a Reply