22 Delicious Fall Sandwich Recipes to Try This Season

When the air turns crisp and the leaves start to fall, there’s nothing more comforting than a hearty sandwich filled with seasonal flavors.

Fall is the season of roasted vegetables, rich cheeses, tangy spreads, and savory meats—all of which come together beautifully between two slices of bread.

From cozy grilled cheeses and vegetarian creations to gourmet combinations featuring pears, prosciutto, and fig jam, fall sandwiches are the perfect way to enjoy the harvest season in every bite.

Whether you’re looking for a quick weekday lunch, a creative way to repurpose holiday leftovers, or a warm, toasty dinner option, these 22 fall sandwich recipes bring seasonal flair and comforting flavors straight to your plate.

Each recipe highlights autumn ingredients like butternut squash, apples, pumpkin, roasted turkey, and hearty greens—making sandwiches that feel both familiar and new.

So grab your favorite loaf of bread, stock up on fall produce, and get ready to savor autumn in sandwich form!

22 Delicious Fall Sandwich Recipes to Try This Season

Sandwiches may be simple, but with the right seasonal ingredients, they become something extraordinary.

These 22 fall sandwich recipes prove that a sandwich can be as comforting and flavorful as any full meal.

From sweet-and-savory pairings like apple butter with roast beef to indulgent favorites like turkey with stuffing and gravy, each creation captures the spirit of autumn in its own unique way.

Whether you’re hosting friends for a casual lunch, enjoying a cozy solo dinner, or packing something warm for a fall picnic, these sandwiches are sure to satisfy.

Celebrate the season by trying a few—or all—of them, and discover just how delicious fall can taste between two slices of bread.

Roast Turkey, Cranberry, and Brie Sandwich

This sandwich brings together the comforting flavors of Thanksgiving in one warm and satisfying bite.

Tender roast turkey is layered with creamy Brie cheese, tangy cranberry sauce, and peppery arugula, all tucked between slices of hearty multigrain bread.

Lightly toasted and melty, it’s the perfect sandwich for a crisp fall afternoon.

Ingredients:

• 2 slices multigrain bread (or sourdough for extra tang)
• 4 oz sliced roast turkey (leftovers or deli)
• 2 oz Brie cheese, thinly sliced
• 2 tbsp cranberry sauce (homemade or store-bought)
• 1 small handful fresh arugula
• 1 tbsp unsalted butter, softened
• 1 tsp Dijon mustard (optional, for extra zest)

Instructions:

1. Spread a thin layer of Dijon mustard on one slice of bread and cranberry sauce on the other.
2. Place the sliced turkey evenly across the mustard-covered bread.
3. Layer the Brie cheese over the turkey, allowing it to slightly overlap for even melting.
4. Add a handful of fresh arugula on top of the Brie.
5. Close the sandwich with the cranberry-covered slice of bread.
6. Butter the outsides of the bread slices generously.
7. Heat a skillet or griddle over medium heat and toast the sandwich for about 3–4 minutes per side, pressing down gently, until the bread is golden brown and the Brie has melted.
8. Remove from the skillet, let rest for 1 minute, and slice diagonally.

This Roast Turkey, Cranberry, and Brie Sandwich captures everything we love about fall feasts, offering a balance of savory, creamy, and tangy in every bite.

It’s a simple yet elegant way to relive holiday flavors on a casual afternoon.

Caramelized Apple, Cheddar, and Ham Sandwich

Apples are one of fall’s star ingredients, and when paired with sharp cheddar and smoky ham, they make for a sandwich that’s both cozy and gourmet.

This sandwich features caramelized apple slices cooked with a touch of cinnamon and butter, layered with savory ham and rich cheddar cheese on rustic bread, then grilled until gooey and crisp.

Ingredients:

• 2 slices rustic white or sourdough bread
• 4 oz sliced smoked ham
• 1 medium apple (Honeycrisp or Gala), thinly sliced
• 2 oz sharp cheddar cheese, grated or sliced
• 1 tbsp unsalted butter
• ½ tsp ground cinnamon
• 1 tsp honey (optional, for added sweetness)
• 1 tbsp butter (for grilling)

Instructions:

1. Heat 1 tbsp butter in a skillet over medium heat. Add the apple slices and sprinkle with cinnamon. Cook until soft and lightly caramelized, about 5–6 minutes. Drizzle with honey if desired, then set aside.
2. On one slice of bread, layer the ham, cheddar, and caramelized apples. Top with the second slice of bread.
3. Spread softened butter over the outsides of both bread slices.
4. Heat a clean skillet or panini press over medium heat. Grill the sandwich for 3–4 minutes per side (or until golden brown and the cheese is melted).
5. Let rest for 1 minute before cutting in half.

The Caramelized Apple, Cheddar, and Ham Sandwich is a delightful combination of sweet and savory, making it an ideal lunch or light dinner on a crisp fall day.

Each bite offers a balance of smoky ham, sharp cheddar, and warm spiced apples, turning an ordinary sandwich into a seasonal treat.

Roasted Butternut Squash and Sage Grilled Cheese

Recipe Summary:
This vegetarian sandwich is full of rich autumn flavors, perfect for when you want something hearty yet meat-free.

Roasted butternut squash brings natural sweetness, while earthy sage adds an aromatic depth.

Combined with melted Gruyère cheese on rustic bread, this grilled cheese is an elegant upgrade to the classic comfort food.

Ingredients:

• 2 slices rustic sourdough or whole grain bread
• 1 cup roasted butternut squash cubes (roast with olive oil, salt, and pepper until tender)
• 2 oz Gruyère cheese, thinly sliced or grated
• 2–3 fresh sage leaves, finely chopped
• 1 tbsp unsalted butter, softened
• 1 tbsp olive oil (for roasting squash)
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 20–25 minutes until golden and tender.
2. Once roasted, mash the squash slightly with a fork, leaving some chunks for texture. Stir in the chopped sage.
3. Spread the roasted squash mixture over one slice of bread.
4. Layer Gruyère cheese on top and close with the second slice of bread.
5. Butter the outsides of the bread slices generously.
6. Heat a skillet over medium heat and grill the sandwich for 3–4 minutes per side until golden brown and the cheese is melted.
7. Remove from the skillet, let cool slightly, and slice to serve.

The Roasted Butternut Squash and Sage Grilled Cheese is a cozy vegetarian option that tastes like fall in every bite.

The creamy squash, earthy sage, and nutty Gruyère come together for a sandwich that’s comforting yet refined—perfect for a chilly evening with a bowl of soup.

Maple Bacon, Apple, and Smoked Gouda Sandwich

This sandwich is the definition of fall comfort with a smoky-sweet profile.

Crisp bacon glazed in maple syrup pairs beautifully with thinly sliced apples and creamy smoked Gouda. Served on toasted ciabatta, it’s a sandwich that feels indulgent yet perfectly seasonal.

Ingredients:

• 1 ciabatta roll, sliced in half
• 4 slices thick-cut bacon
• 1 tbsp pure maple syrup
• ½ apple (Honeycrisp or Granny Smith), thinly sliced
• 2 oz smoked Gouda cheese, sliced
• 1 tbsp Dijon mustard (optional)
• 1 tbsp unsalted butter

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. In the last minute of cooking, drizzle with maple syrup and let it caramelize slightly. Remove and set on a paper towel.
2. Lightly toast the ciabatta roll halves in a skillet with butter until golden.
3. Spread Dijon mustard on one half of the bread if using.
4. Layer smoked Gouda slices, maple-glazed bacon, and apple slices.
5. Close with the top half of the ciabatta and press gently.
6. Return to the skillet to heat through for 2–3 minutes until the cheese begins to melt.

The Maple Bacon, Apple, and Smoked Gouda Sandwich is a balance of smoky, sweet, and crisp flavors that perfectly reflect the harvest season.

It’s hearty enough for lunch yet refined enough for a casual dinner.

Roast Beef with Horseradish Cream and Caramelized Onions

This robust sandwich is a fall classic for meat lovers. Tender roast beef is layered with tangy horseradish cream and deeply caramelized onions, all tucked into a crusty baguette.

It’s rich, savory, and perfect for cooler evenings.

Ingredients:

• 1 small baguette, sliced in half
• 4 oz sliced roast beef
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp sour cream
• 1 tsp prepared horseradish
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil and butter in a skillet over medium-low heat. Add onions and cook slowly, stirring often, for 20–25 minutes until golden and caramelized. Season with a pinch of salt.
2. Mix sour cream and horseradish together in a small bowl to make the horseradish cream.
3. Spread horseradish cream on the inside of the baguette.
4. Layer roast beef slices and top with caramelized onions.
5. Serve warm or wrap in foil and place in a low oven for 5 minutes to heat through.

The Roast Beef with Horseradish Cream and Caramelized Onions Sandwich is bold, hearty, and deeply flavorful.

It’s a perfect match for crisp autumn evenings when you crave a filling, savory meal.

Pumpkin Hummus and Roasted Veggie Sandwich

This vegetarian sandwich celebrates fall vegetables with a creamy pumpkin hummus spread.

Roasted zucchini, bell peppers, and eggplant are layered between whole grain bread with a touch of fresh spinach. Nutritious yet comforting, it’s ideal for a light fall lunch.

Ingredients:

• 2 slices whole grain bread
• ½ cup roasted vegetables (zucchini, bell peppers, eggplant)
• 2 tbsp pumpkin hummus (store-bought or homemade)
• 1 small handful fresh spinach leaves
• 1 tsp olive oil
• Salt and pepper, to taste

Instructions:

1. Roast your vegetables by tossing them in olive oil, salt, and pepper, then baking at 400°F (200°C) for 20 minutes until tender and slightly charred.
2. Spread pumpkin hummus generously over both slices of bread.
3. Layer roasted vegetables evenly and top with fresh spinach.
4. Close the sandwich and press lightly. Toast if desired for extra warmth and crunch.

The Pumpkin Hummus and Roasted Veggie Sandwich is colorful, flavorful, and packed with fall produce.

It’s a light yet satisfying option for vegetarians and veggie lovers alike.

Turkey, Stuffing, and Gravy Panini

Turn Thanksgiving leftovers into a hearty sandwich that tastes like the holiday all over again.

This panini layers roast turkey with leftover stuffing and a drizzle of gravy, then presses it until crispy and golden. Every bite is pure nostalgia.

Ingredients:

• 2 slices rustic bread
• 4 oz sliced roast turkey
• ½ cup leftover stuffing
• 2 tbsp gravy (plus extra for dipping)
• 1 tbsp butter

Instructions:

1. Spread the stuffing evenly over one slice of bread.
2. Top with turkey slices and drizzle lightly with gravy.
3. Close with the second slice of bread.
4. Butter the outsides of the bread slices.
5. Heat a skillet or panini press and cook for 3–4 minutes per side until golden brown.
6. Serve with a side of warm gravy for dipping.

The Turkey, Stuffing, and Gravy Panini is a delicious way to repurpose Thanksgiving favorites into a comforting handheld meal. It’s cozy, hearty, and brimming with fall spirit.

Pear, Prosciutto, and Blue Cheese Sandwich

This elegant sandwich combines sweet, salty, and tangy flavors. Juicy pear slices balance the saltiness of prosciutto and the bold bite of blue cheese, all tucked into crusty ciabatta bread.

A drizzle of honey ties it together for a gourmet fall treat.

Ingredients:

• 1 ciabatta roll
• 3 slices prosciutto
• ½ ripe pear, thinly sliced
• 2 oz blue cheese, crumbled
• 1 tsp honey
• 1 small handful arugula

Instructions:

1. Slice open the ciabatta roll and lightly toast if desired.
2. Layer prosciutto, pear slices, and blue cheese inside the bread.
3. Drizzle with honey and add a small handful of arugula for freshness.
4. Close the sandwich and press lightly before serving.

The Pear, Prosciutto, and Blue Cheese Sandwich is a refined fall-inspired sandwich that perfectly balances sweet and savory.

It’s ideal for a special lunch or a light dinner with a glass of wine.

BBQ Pulled Pork with Apple Slaw Sandwich

This hearty sandwich brings a smoky-sweet twist to fall flavors.

Tender BBQ pulled pork is piled high on a toasted brioche bun and topped with crunchy apple slaw. It’s comforting, flavorful, and perfect for cool autumn evenings.

Ingredients:

• 1 brioche bun, toasted
• ½ cup BBQ pulled pork (homemade or store-bought)
• ½ cup coleslaw mix
• ½ apple, grated
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Mix coleslaw mix, grated apple, mayonnaise, apple cider vinegar, salt, and pepper to make apple slaw.
2. Warm the pulled pork in a skillet until heated through.
3. Place the pulled pork on the bottom half of the toasted brioche bun.
4. Top with apple slaw and close with the top bun.
5. Serve immediately.

The BBQ Pulled Pork with Apple Slaw Sandwich is smoky, juicy, and full of fall character.

The crisp apple slaw adds freshness and crunch, making this a perfectly balanced comfort food.

Grilled Chicken, Roasted Pumpkin, and Pesto Sandwich

This autumn-inspired sandwich highlights roasted pumpkin paired with juicy grilled chicken and fragrant basil pesto.

Served on crusty ciabatta, it’s hearty yet fresh, perfect for enjoying as the weather cools down.

Ingredients:

• 1 ciabatta roll, sliced
• 4 oz grilled chicken breast, sliced
• ½ cup roasted pumpkin slices
• 2 tbsp basil pesto
• 1 oz fresh mozzarella, sliced
• 1 small handful baby spinach
• 1 tsp olive oil

Instructions:

1. Roast pumpkin slices at 400°F (200°C) with olive oil, salt, and pepper until golden and tender, about 20 minutes.
2. Spread pesto on the inside of both bread halves.
3. Layer chicken, roasted pumpkin, mozzarella, and spinach.
4. Close the sandwich and grill lightly in a skillet or panini press for 3–4 minutes until warmed through.

The Grilled Chicken, Roasted Pumpkin, and Pesto Sandwich blends savory and earthy flavors with a burst of freshness from pesto. It’s a balanced and filling fall lunch.

Sweet Potato and Black Bean Veggie Sandwich

A hearty vegetarian option, this sandwich pairs roasted sweet potatoes with spiced black beans and creamy avocado.

Served on multigrain bread, it’s nourishing and full of fall flavor.

Ingredients:

• 2 slices multigrain bread
• ½ cup roasted sweet potato slices
• ½ cup cooked black beans, lightly mashed
• ¼ avocado, sliced
• 1 tbsp Greek yogurt or sour cream
• ½ tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Roast sweet potato slices at 400°F (200°C) with olive oil until golden and tender.
2. Mash black beans lightly with smoked paprika, salt, and pepper.
3. Spread Greek yogurt on one slice of bread.
4. Layer black beans, roasted sweet potatoes, and avocado slices.
5. Close with the other slice of bread and toast lightly in a skillet if desired.

The Sweet Potato and Black Bean Veggie Sandwich is filling, flavorful, and packed with nutrients, making it an excellent plant-based option for fall meals.

Roast Chicken, Cranberry Mayo, and Spinach Wrap

A lighter take on fall flavors, this wrap combines roast chicken with tangy cranberry mayo and fresh spinach. It’s portable, delicious, and perfect for lunch on the go.

Ingredients:

• 1 large whole wheat wrap
• 4 oz sliced roast chicken
• 2 tbsp mayonnaise
• 1 tbsp cranberry sauce
• 1 handful fresh spinach leaves
• 2 tbsp shredded cheddar cheese (optional)

Instructions:

1. In a small bowl, mix mayonnaise and cranberry sauce until smooth.
2. Spread cranberry mayo evenly over the wrap.
3. Add chicken slices, spinach, and cheddar if using.
4. Roll up tightly, slice in half, and serve immediately.

The Roast Chicken, Cranberry Mayo, and Spinach Wrap is a quick and flavorful option that captures the essence of fall in a simple, handheld form.

Butternut Squash, Kale, and Goat Cheese Sandwich

This vegetarian sandwich combines roasted butternut squash with sautéed kale and creamy goat cheese for a flavorful and nutritious fall-inspired bite.

Ingredients:

• 2 slices whole grain bread
• ½ cup roasted butternut squash cubes
• ½ cup sautéed kale (cooked with garlic and olive oil)
• 2 oz goat cheese, crumbled
• 1 tbsp butter for grilling

Instructions:

1. Roast butternut squash cubes at 400°F (200°C) until tender and golden.
2. Sauté kale in olive oil with minced garlic until wilted.
3. Spread goat cheese on one slice of bread, then layer squash and kale.
4. Close with the second slice of bread, butter the outsides, and grill in a skillet until golden brown.

The Butternut Squash, Kale, and Goat Cheese Sandwich is earthy, creamy, and warming—ideal for vegetarians who love hearty fall flavors.

Sausage, Peppers, and Onions Hoagie

This sandwich transforms a classic comfort dish into a fall favorite.

Juicy sausage links are paired with sautéed peppers and onions, stuffed into a hoagie roll, and topped with melted provolone.

Ingredients:

• 1 hoagie roll
• 2 Italian sausages, cooked and sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 slices provolone cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet and sauté peppers and onions until tender and caramelized. Season with salt and pepper.
2. Cook sausages until browned and cooked through, then slice into pieces.
3. Layer sausage slices, peppers, and onions inside the hoagie roll.
4. Top with provolone cheese and place under the broiler for 1–2 minutes until melted.

The Sausage, Peppers, and Onions Hoagie is hearty, flavorful, and perfect for a chilly fall evening—it’s classic comfort food in sandwich form.

Roast Beef, Apple Butter, and Cheddar Sandwich

This sandwich combines sweet apple butter with savory roast beef and sharp cheddar cheese, making it a sweet-savory delight that’s perfect for autumn.

Ingredients:

• 2 slices rye or sourdough bread
• 4 oz roast beef, thinly sliced
• 2 oz sharp cheddar cheese, sliced
• 2 tbsp apple butter
• 1 tbsp butter for grilling

Instructions:

1. Spread apple butter on one slice of bread.
2. Layer roast beef and cheddar cheese on top.
3. Close with the second slice of bread, then butter the outsides.
4. Grill in a skillet for 3–4 minutes per side until the bread is crisp and the cheese has melted.

The Roast Beef, Apple Butter, and Cheddar Sandwich is the ultimate sweet-savory combo, showcasing seasonal flavors in a comforting fall sandwich.

Grilled Eggplant, Red Pepper, and Feta Sandwich

This hearty vegetarian sandwich is layered with smoky grilled eggplant, sweet roasted red peppers, and tangy feta cheese.

Served on crusty bread with a drizzle of balsamic glaze, it’s both rustic and flavorful.

Ingredients:

• 2 slices rustic sourdough bread
• ½ small eggplant, sliced and grilled
• ½ cup roasted red peppers (jarred or homemade)
• 2 oz feta cheese, crumbled
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• A handful of fresh basil leaves

Instructions:

1. Brush eggplant slices with olive oil and grill on medium heat until tender and slightly charred.
2. Lightly toast the bread slices.
3. Layer grilled eggplant, roasted red peppers, and feta cheese on one slice.
4. Drizzle with balsamic glaze and top with fresh basil leaves.
5. Close with the second slice and press lightly before serving warm.

The Grilled Eggplant, Red Pepper, and Feta Sandwich is smoky, tangy, and fresh—a perfect plant-forward sandwich for fall days.

Roast Pork, Apple Chutney, and Arugula Sandwich

This fall sandwich highlights savory roast pork balanced with sweet-tangy apple chutney and peppery arugula.

Nestled in a ciabatta roll, it’s rich yet refreshing.

Ingredients:

• 1 ciabatta roll
• 4 oz thinly sliced roast pork
• 2 tbsp apple chutney
• 1 oz arugula
• 1 slice Swiss cheese
• 1 tsp Dijon mustard

Instructions:

1. Slice and lightly toast the ciabatta roll.
2. Spread Dijon mustard on the bottom half.
3. Layer roast pork, Swiss cheese, apple chutney, and arugula.
4. Close with the top half and press gently.
5. Warm briefly in a skillet or oven until cheese softens slightly.

The Roast Pork, Apple Chutney, and Arugula Sandwich is an elegant, flavor-packed sandwich that balances savory and sweet for a true taste of autumn.

Spiced Chickpea and Roasted Carrot Pita

A wholesome vegetarian sandwich tucked into warm pita bread.

Spiced roasted chickpeas and carrots are topped with a dollop of garlic yogurt sauce, creating a comforting and healthy fall bite.

Ingredients:

• 1 pita bread, warmed
• ½ cup roasted chickpeas (seasoned with cumin, paprika, and olive oil)
• ½ cup roasted carrots, sliced
• 2 tbsp garlic yogurt sauce (Greek yogurt + minced garlic + lemon juice)
• A handful of fresh parsley

Instructions:

1. Roast chickpeas and carrots at 400°F (200°C) with olive oil and spices for 20 minutes.
2. Slice open the pita bread.
3. Stuff roasted chickpeas and carrots inside.
4. Drizzle with garlic yogurt sauce and sprinkle with parsley.

The Spiced Chickpea and Roasted Carrot Pita is nourishing and full of earthy fall flavors, making it a light yet satisfying vegetarian option.

Turkey, Fig Jam, and Brie Croissant

This sandwich is a sweet-savory delight, featuring flaky croissant bread stuffed with roast turkey, creamy Brie, and sweet fig jam. It’s indulgent yet balanced—perfect for brunch or a cozy lunch.

Ingredients:

• 1 large croissant
• 3 oz sliced roast turkey
• 2 oz Brie cheese
• 1 tbsp fig jam
• A small handful arugula

Instructions:

1. Slice the croissant in half.
2. Spread fig jam on the bottom half.
3. Add turkey slices, Brie, and arugula.
4. Close with the top half and serve at room temperature or warm briefly in the oven until Brie softens.

The Turkey, Fig Jam, and Brie Croissant is flaky, creamy, and slightly sweet—a sophisticated fall-inspired sandwich.

Pulled Chicken with Pumpkin BBQ Sauce Sandwich

A fun seasonal twist on barbecue, this sandwich features shredded chicken tossed in smoky pumpkin BBQ sauce, piled onto a toasted bun with crisp cabbage slaw.

Ingredients:

• 1 brioche bun
• ½ cup shredded cooked chicken
• 3 tbsp pumpkin BBQ sauce (BBQ sauce mixed with 2 tbsp pumpkin puree)
• ¼ cup shredded cabbage
• 1 tbsp mayo
• 1 tsp apple cider vinegar
• Salt and pepper

Instructions:

1. Mix BBQ sauce with pumpkin puree to create pumpkin BBQ sauce.
2. Toss shredded chicken in the sauce until coated.
3. In a small bowl, mix cabbage with mayo, vinegar, salt, and pepper to make slaw.
4. Place saucy chicken on the bun bottom, top with slaw, and close with the bun top.

The Pulled Chicken with Pumpkin BBQ Sauce Sandwich is smoky, tangy, and uniquely seasonal, bringing a festive twist to a BBQ favorite.

Prosciutto, Roasted Pear, and Gorgonzola Sandwich

This sandwich is the ultimate balance of salty, sweet, and creamy.

Roasted pears are paired with prosciutto and tangy Gorgonzola on toasted baguette slices, creating a gourmet fall treat.

Ingredients:

• 1 small baguette, sliced in half
• 3 slices prosciutto
• ½ pear, roasted or grilled
• 2 oz Gorgonzola cheese
• 1 tsp honey drizzle

Instructions:

1. Roast pear slices at 375°F (190°C) until soft and caramelized, about 15 minutes.
2. Toast the baguette lightly.
3. Layer prosciutto, roasted pears, and Gorgonzola inside.
4. Drizzle with honey before closing.

The Prosciutto, Roasted Pear, and Gorgonzola Sandwich is rich, refined, and perfect for fall gatherings or a special lunch.

Smoked Salmon, Dill Cream Cheese, and Pickled Onions Sandwich

This open-faced sandwich is refreshing yet fall-appropriate, featuring smoky salmon, herbed cream cheese, and tangy pickled onions on dark rye bread. It’s light, elegant, and packed with flavor.

Ingredients:

• 1 slice dark rye bread
• 2 oz smoked salmon
• 2 tbsp cream cheese mixed with fresh dill
• 1 tbsp quick pickled onions (onion + vinegar + sugar + salt)
• A squeeze of lemon juice

Instructions:

1. Spread dill cream cheese generously over the rye bread.
2. Layer smoked salmon slices on top.
3. Add pickled onions and finish with a squeeze of lemon juice.
4. Serve open-faced for a classic presentation.

The Smoked Salmon, Dill Cream Cheese, and Pickled Onions Sandwich is elegant yet simple, perfect for a crisp fall brunch or light lunch.