Pumpernickel Sandwich With Dill Cream Cheese
Pumpernickel Sandwich | Dark, slightly sweet tasting pumpernickel bread spread with homemade garlic and dill cream cheese, topped with sliced crunchy cucumber. This simple yet delicious combination is perfect for a quick lunch.
If you’re like me and love pumpernickel bread, you’ll love this cucumber pumpernickel sandwich made with a flavourful garlic dill cream cheese spread. The deep earthy flavoured bread with the crunchy cucumbers and zesty cream cheese is a combination that works every single time.
I buy sliced pumpernickel from my local grocery store. You can likely find it at your nearest store! The kind of pumpernickel normally sold in the bakery section of grocery stores is a fluffy, yet slightly dense bread loaf. Real German pumpernickel is more of a heavy brick. Both are very tasty!
The slices that I buy are very large, almost like 2 pieces in one. You could probably get 2 sandwiches out of the cream cheese if you use 4 regular sized slices.
I love a good cucumber sandwich, like my Vegan Cucumber Sandwich. This cucumber sandwich is vegetarian! To make this sandwich vegan, try my Vegan Cream Cheese.
What is pumpernickel bread?
Pumpernickel bread is a dense, slightly sweet tasting dark rye bread. Traditional European pumpernickel is made with sourdough starter and rye flour only, and baked at a low temperature for a long time. It also has no crust.
North American pumpernickel is sometimes made with dry yeast instead of sourdough starter, and a blend of wheat and rye flour and is baked at a higher temperature, for much less time.
You can likely find German-style pumpernickel in the international aisle of your local grocery store, but for this sandwich, I went for a fluffy pumpernickel loaf that I bought in the bakery section.
How to make garlic dill cream cheese
The tangy cream cheese spread is so flavourful and addicting. You could put it on any type of sandwich!
Set the cream cheese at room temperature for 30 minutes to soften so it’s easier to mix. Or, you can carefully microwave it in 5 second intervals until softened.
Then mix it with fresh garlic for zestiness, dill for freshness, and lemon juice for tang. Also, salt and pepper to taste. I wouldn’t do more than 1/4 teaspoon of salt. Just a pinch.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Mix the cream cheese, garlic, lemon juice, dill, salt and pepper.
Spread both slices of pumpernickel with the cream cheese.
Layer the cucumbers on one slice.
Close the sandwich with the other slice of bread.
Slice in half and enjoy! Serve with chips, vegetables, and hummus or a salad.
Tips for making this pumpernickel sandwich
What to serve with cream cheese cucumber sandwiches
A side of potato chips, sweet potato chips, or French fries offers a nice crunch. Or, vegetables and hummus.
As a lighter side, serve soup or salad with the sandwich. Try my Carrot Lentil Soup!
For another easy and delicious sandwich, try this Chickpea Tuna Wrap.
Substitutions
Storage
To store the sandwich, wrap it in plastic wrap and keep it in the fridge for up to 3 days. The bread may absorb some moisture from the cream cheese.
FAQ’s
Traditional pumpernickel bread is made with sourdough starter and rye flour. North American pumpernickel is sometimes made with dry yeast and a mix of wheat and rye flour.
Yes, cream cheese and cucumber are commonly used in pumpernickel sandwiches. The combination may not be considered traditional, but it is a popular choice.
Pumpernickel Sandwich
Ingredients
- 2 large slices pumpernickel bread
- ¼ cup cream cheese softened
- 1 garlic clove minced
- ½ teaspoon dried dill
- ¼ teaspoon lemon juice
- salt and pepper to taste
- 10-12 slices cucumber 1/4 inch slices
Instructions
- Mix the softened cream cheese with the lemon juice, dried dill, garlic, salt and pepper.
- Toast the bread if desired, then spread the cream cheese on all slices.
- Top the cream cheese with cucumber and spinach. Close the sandwiches and slice in half.
Video
Notes
Nutrition
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
