This pickled veggie sandwich has quickly become my favorite lunch. Layered with garlic-scallion cream cheese, fresh greens and a sturdy bread or roll, it’s bright, briny, and surprisingly filling.
I never imagined I’d grow to love vegetables this much, but this sandwich has changed my lunch game.
This sandwich is tart, tangy and layered with silky garlic-scallion cream cheese and crisp greens between two slices of good bread. It’s the kind of sandwich you’ll want again and again.
I’ve made cauliflower sandwiches before, but quick-pickled vegetables take the concept to another level. The pickling softens the vegetables while keeping a pleasant crunch and gives the sandwich a lively briney bite.
Ten years ago I wouldn’t have chosen something like this, but learning to cook and to appreciate vegetables has been a revelation. The combination of tangy pickles, savory cream cheese and peppery greens is incredibly satisfying.
This version was inspired by a sandwich I had at a local bakery over the summer. It featured mostly pickled cauliflower and carrots and a generous smear of cream cheese—simple but perfect.
Raw vegetables aren’t always my favorite, but quick pickling tenderizes them and adds so much flavor. They still hold a little crunch but become much more enjoyable.
There’s a bit of prep involved. The pickled vegetables need about an hour to develop great flavor; the longer they sit, the better they taste. They’ll keep in the fridge for about a week—if they last that long, because they’re irresistible straight from the jar.
If you love tart, briny flavors you’ll adore these pickled veggies. I like a mix of cauliflower and carrots and often add jalapeño for a mild warmth—more flavor than heat. You can also include sliced onions in the jar if you like.
The garlic-scallion cream cheese is essential. I prefer making it ahead so the flavors meld and get bolder. It’s great on this sandwich and works well on toast, bagels, or as a dip.
For greens, arugula is my top pick for its peppery bite, but microgreens or spring mix are excellent alternatives. A few basil leaves would also be a bright addition.
Pick a hearty bread—ciabatta, a rustic roll, or a crusty baguette—to hold up to the tangy veggies and creamy spread. The bread should be sturdy enough to contain the fillings without getting soggy.
Trust me—this sandwich is delicious. Give it a try.
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 jalapeno 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 makes enough pickled vegetables for about 4 to 6 sandwiches depending on how generously you fill them. Use as much cream cheese as you like.
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Place the cauliflower florets, whole garlic clove, carrots and sliced jalapeño in a large mason jar or 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 pickles are ready after 1 hour and improve in flavor the longer they sit. Store in the fridge for up to about a week.
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To assemble sandwiches, spread the cream cheese on both slices of bread, pile on pickled vegetables, add a handful of arugula or microgreens, and top with the second slice. Serve immediately.
scallion garlic cream cheese
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Mix the softened cream cheese with sliced scallions, minced garlic, and salt and pepper to taste until well combined. Store in the fridge for 3 to 4 days.
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Just add chips.