I was an editor at Allrecipes.com for seven years and we were very spoiled to have a huge, beautiful kitchen that you’d walk into, right off the elevators. People would make lunches there every day, so you always got a good look at what others were cooking up, and I sort of became known for my open-faced sandwiches. I give most of the credit to the melted cheese that always topped them (one thing I learned working there: if you want to get people’s attention—on or off the website—make sure melted cheese is involved), but I also like to think my oh-so inventive sandwich ingredient combos had a little something to do with it. I had a few versions that I liked to rotate through:
- Toasted bread + turkey + some sort of melted cheese (using the broiler) = what came to be known as “Turkey Toast” or a “Mackenzie Sandwich”
- Toasted bread + raw, sliced red peppers + turkey + melted pepper jack cheese = Turkey Toast Supreme
- Turkey Toast Supreme + a sprinkling of cilantro = Mexican-Style Turkey Toast Supreme
- Toasted bread + roasted red peppers + turkey + melted provolone = Italian-Style Turkey Toast
But my favorite version of turkey toast was one where I added cucumbers, tomatoes, and dill Havarti. (I don’t think there was an official name for this one, but Classic Turkey Toast suits it well.)
When I started skewing more towards a vegan diet, I wanted to come up with something similar and equally delicious. This sandwich is the result. I love it—it’s super easy, really healthy, and you can just never go wrong pairing dill with cucumber.
Hope you like it!
Open-Faced Veggie Sandwich with Dill Spread
Prep time: 10 min (after soaking cashews) | Cook and serve time: 5 minutes
Makes two sandwiches, two “halfs” each.
1/2 cup cashews
1/2 to 3/4 cup non-dairy milk
1 clove garlic
1/4 teaspoon salt
1/4 cup loosely packed fresh dill
4 pieces of bread
- Soak cashews for 30 to 60 minutes.
- Add cashews, non-dairy milk, garlic, and salt to a blender and process until smooth. (Use just enough non-dairy milk to get things moving. It’s okay if it gets slightly on the thin side—it will thicken up when refrigerated)
- Mince dill, then stir into cashew cream. (Save a little of the dill for garnishing.)
- Slice tomatoes and cucumber.
Cook and serve:
- Toast 2 pieces of bread.
- Spread about 2 tablespoons of dill cashew cream on each piece of bread.
- Top with half of the cucumber slices.
- Place half of the tomato slices on top of the cucumber, then season with salt and pepper and garnish with a sprinkling of dill.