Three-Cheese Veggie Sandwich made with Hidden Valley Country Herb Ranch Sandwich Spread

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  • Prep 10 m
  • Total 10 m
Servings: 8


  • 8 slices seeded or multigrain bread toasted
  • 1 cup Hidden Valley™ Country Herb Ranch Sandwich Spread & Dip
  • ½ cucumber cut into round slices
  • 4 slices provolone cheese
  • 4 slices cheddar cheese
  • 4 slices Swiss cheese
  • ½ avocado thinly sliced
  • ½ cup thinly sliced sun dried tomatoes
  • 1 cup alfalfa sprouts or green leaf sprouts
  • salt
  • freshly ground pepper


  1. 1. Arrange the toast slices in a single layer on a work surface. Spread 2 tablespoons of Hidden Valley™ Country Herb Ranch Sandwich Spread on each slice of bread. On 4 of the slices, arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice each of provolone, cheddar and Swiss cheese on top of the cucumber. Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.
  2. 2. In a small mixing bowl, toss the sprouts with the olive oil and a pinch of salt and pepper. Spread ¼ cup of the sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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