Pickled Veggie Sandwich with Scallion Cream Cheese
User Reviews
5
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Prep Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 sandwiches
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Course
Main Course
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Cuisine
American
Pickled Veggie Sandwich with Scallion Cream Cheese
Description
The Pickled Veggie Sandwich with Scallion Cream Cheese features crisp cauliflower florets, carrot matchsticks, and thinly sliced jalapeño pepper pickled in a hot mixture of white and apple cider vinegars, sugar, salt, and coriander seeds. This combination develops a bright, mildly spicy, and slightly sweet flavor. After pickling for an hour or more in the refrigerator, the vegetables soften slightly while maintaining crunch.
The sandwich assembly involves spreading scallion and minced garlic-infused cream cheese on both sides of ciabatta or a preferred bread. The rich and tangy cream cheese complements the vinegary, crisp vegetables. Topped with fresh arugula or microgreens, the sandwich offers a refreshing bite with varied textures. The recipe allows customization depending on the amount of pickled vegetables and cream cheese to suit appetites.
This sandwich makes a flavorful vegetarian option that can be served as a light lunch or snack. The pickled vegetables can be made ahead and stored refrigerated for about one week, making it practical for meal prep or quick sandwiches.
Ingredients
- 1 cauliflower cut into florets, small head
- 1 garlic clove
- 1 jalapeno pepper thinly sliced
- 2 carrot peeled and cut into matchsticks
- 1 cup white vinegar distilled
- 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
- onion optional, pickled
scallion garlic cream cheese
- 1 cream cheese 8 ounce block, softened
- ½ cup scallions sliced
- 4 garlic minced, cloves
- salt
- black pepper
Instructions
- Note: this recipe can make a few big sandwiches or maybe small sandwiches - it depends on how many veggies you like on your sandwich. I find that the pickled vegetables here make 4 to 6 single-serving sandwiches. Use as much cream cheese as you’d like!
- Place the cauliflower, garlic clove (I leave it whole), carrots and jalapeños in a large mason jar or glass bowl.
- Combine the vinegars, water, sugar, salt and coriander seeds in a saucepan over medium heat. Whisk until the sugar dissolves and the mixture is boiling. Turn off the heat and pour the hot mixture over the cauliflower in the jar or bowl. I let mine sit at room temperature for 1 hour, then I refrigerate. It can be used after 1 hour and is delicious. It gets more delicious the longer it sits. This lasts for about a week in the fridge.
- When you’re ready to make your sandwich, spread both insides of the bread with the cream cheese. Top with the pickled vegetables. Top with a handful of greens, like arugula or microgreens. Top with the other bread slice. Enjoy!
scallion garlic cream cheese
- Mix together the ingredients until combined. This stays good in the fridge for 3 to 4 days.
User Reviews
Overall Rating
5
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