Pickled Okra Sandwiches
Delight your taste buds with these Pickled Okra Sandwiches, a bold fusion of tangy, creamy, and crunchy flavors that redefine lunchtime indulgence. Perfectly balanced, this recipe pairs tender slices of pickled okra with a zesty cream cheese, Dijon mustard, and mayonnaise spread, layered atop rustic bread for a hearty bite. Fresh ingredients like peppery arugula and crisp radishes add a vibrant crunch, while the option to toast the bread with buttery edges elevates each sandwich to gourmet status. Ready in just 15 minutes with no cooking required, these sandwiches are an ideal choice for a quick lunch, picnic treat, or unique appetizer. Whether you’re a pickled vegetable enthusiast or simply seeking a refreshing sandwich idea, this recipe guarantees flavor-packed satisfaction in every bite.
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Recipe Information
Ingredients
- 12 pieces Pickled okra
- 8 slices Rustic bread (such as sourdough or whole-grain)
- 1 cup Cream cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 2 cups Fresh arugula
- 4 slices per sandwich Sliced radishes
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter (optional)
Instructions
Begin by preparing the bread. If desired, lightly toast the 8 slices of bread to give them a crispy texture. You can spread butter on the bread before toasting for extra flavor.
In a small mixing bowl, combine the cream cheese, Dijon mustard, and mayonnaise. Stir until smooth and well-blended. Add the salt and black pepper, and mix again.
Prepare the pickled okra by slicing each piece lengthwise to create two halves. If the okra is particularly large, you may quarter each piece instead.
Take one slice of bread and spread a generous layer of the cream cheese mixture evenly over it. Repeat this step for each slice of bread.
On four of the slices, place a handful of fresh arugula over the cream cheese layer.
Add 3 pieces of sliced pickled okra (halved or quartered) on top of the arugula for each of these sandwiches.
Add a layer of thinly sliced radishes (about 4 slices per sandwich) on top of the okra for a fresh, crunchy texture.
Top each sandwich with the remaining bread slices, spread-side down, to create a closed sandwich. Press down gently to keep the fillings in place.
Slice the sandwiches in half diagonally for a café-style presentation. Serve immediately or wrap tightly in parchment paper for later.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
