This pickled veggie sandwich is my new favorite lunch. Packed with garlic-scallion cream cheese, bright pickled vegetables, fresh greens and sturdy bread, it’s full of flavor and very satisfying.
I never thought I’d love vegetables this much.
This sandwich is tart, briny and layered with garlicky scallion cream cheese and crisp greens on two slices of great bread. It has completely changed my lunch routine.
I’ve made a cauliflower sandwich before, but quick-pickling the vegetables takes it to another level. The pickling softens the veggies just enough while keeping a pleasant crunch.
Sometimes I look at this sandwich and can’t believe how much I love it. A decade ago I wouldn’t have craved something like this, but learning to cook and appreciate vegetables has made a huge difference.
The idea came from a local bakery sandwich we tried one summer. It featured mostly pickled cauliflower and carrots and an amazing cream cheese spread — simple but outstanding. I like adding jalapeño for a touch of heat and sometimes omit celery, but you can include it if you like.
I’m not a fan of raw cauliflower, so quick-pickling is perfect: tender, slightly softened, but still with texture. The pickled vegetables are addictive — they’ll keep about a week in the fridge if they last that long.
Prepare the pickled vegetables first. They benefit from at least an hour of sitting, and they grow more flavorful the longer they rest. I usually make a mix of cauliflower and carrots, and sometimes add thinly sliced onions to the same jar.
If you love tart, briny flavors, these pickles will be a staple. They’re great straight from the jar and elevate sandwiches, bowls, and more.
For the sandwich I make a garlic-scallion cream cheese that I like to prepare ahead so the flavors meld. It’s versatile and delicious on many things.
Use peppery arugula, tender microgreens or even fresh basil for the greens. Choose a hearty bread such as ciabatta or a sturdy roll so the sandwich holds up to the pickles and cream cheese.
It’s simple to assemble and incredibly tasty — trust me, you’ll want to make it again and again. Try it!
Pickled Veggie Sandwich
Pickled Veggie Sandwich with Scallion Cream Cheese
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Ingredients
- 1 small head cauliflower, cut into florets
- 1 garlic clove
- 1 jalapeño pepper, thinly sliced
- 2 carrots, peeled and cut into matchsticks
- 1 cup distilled white vinegar
- ⅔ cup apple cider vinegar
- ⅓ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon coriander seeds
- ciabatta bread, or your favorite bread or baguettes, for sandwiches
- arugula, spring greens or microgreens for topping
- pickled onions, optional
scallion garlic cream cheese
- 1 8 ounce block cream cheese, softened
- ½ cup sliced scallions
- 4 garlic cloves minced
- salt and pepper
Instructions
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Note: this recipe can make a few big sandwiches or several smaller ones depending on how many pickled vegetables you use. The pickled vegetables here will make about 4 to 6 single-serving sandwiches. Use as much cream cheese as you prefer.
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Place the cauliflower florets, whole garlic clove (optional to leave whole), carrots and sliced jalapeño in a large mason jar or a glass bowl.
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Combine the distilled white vinegar, apple cider vinegar, water, sugar, salt and coriander seeds in a saucepan over medium heat. Whisk until the sugar dissolves and the mixture comes to a boil. Remove from heat and pour the hot brine over the vegetables in the jar or bowl. Let sit at room temperature for 1 hour, then refrigerate. The vegetables are ready after 1 hour and become more flavorful the longer they sit. Store in the fridge for up to about a week.
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When assembling, spread the inside of both bread pieces with scallion garlic cream cheese. Pile on the pickled vegetables and top with a handful of greens like arugula or microgreens. Close the sandwich and enjoy.
scallion garlic cream cheese
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Combine the softened cream cheese, sliced scallions, minced garlic and a pinch of salt and pepper until well mixed. Refrigerate for 3 to 4 days.
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Just add chips.