Name: Havarti and Dill Open-Face Sandwich
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: American
Ingredients: Large or small slices of bread (sourdough or hearty white preferred); Mayonnaise (optional); Sliced deli turkey; Cucumber, thinly sliced; Tomatoes, thinly sliced; Havarti cheese, sliced; Fresh dill, chopped

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This open-face Havarti and dill sandwich has been my go-to lunch for over two decades. It’s quick, fresh, and layered with crisp cucumber, juicy tomatoes, creamy cheese, and a fragrant dill finish. I love how it comes together in just minutes yet feels satisfying and flavorful enough to serve to friends or enjoy solo.

Havarti and Dill Open-Face Sandwich

Why You’ll Love This Recipe

I like that this sandwich is as easy as it is impressive. The combination of creamy Havarti and herby dill is timeless, and the open-face style lets me load on more toppings without worrying about them sliding off. I also appreciate how flexible it is—I’ve swapped turkey for tofu, switched breads, and played with different herbs, and it always works. Plus, I can make it in under 5 minutes when I’m hungry and don’t want to fuss with cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Large or small slices of bread (I like sourdough or hearty white)
Mayonnaise (optional)
Sliced deli turkey
Cucumber, thinly sliced
Tomatoes, thinly sliced
Havarti cheese, sliced
Fresh dill, chopped

Directions

I start by lightly toasting the bread so it stays sturdy under the toppings. If I’m using mayonnaise, I spread it evenly over the toast, then layer the turkey, cucumber, tomato, and Havarti in that order. I place the sandwiches on a baking sheet, adjust my oven rack near the broiler, and turn it on high.

I broil the sandwiches just until the cheese melts—about 1 to 2 minutes—keeping a close eye so nothing burns. Once they’re out, I sprinkle fresh dill generously over the top and serve them right away while the cheese is still warm and melty.

Servings and timing

This recipe makes 2 servings.
Prep time: 3 minutes
Cook time: 2 minutes
Total time: 5 minutes

Variations

I sometimes use dried dill when fresh isn’t available, reducing the amount slightly so it doesn’t overpower.
For a vegetarian version, I replace the turkey with seasoned tofu or tempeh.
I swap Havarti for dill-flavored Havarti when I can find it for extra herbiness.
I like mixing in other veggies like thinly sliced radishes or bell peppers for more crunch.

Storage/Reheating

I prefer to eat these sandwiches fresh, but if I have leftovers, I store the components separately in the fridge for up to 2 days. To reheat, I assemble and broil again for just a minute or so until the cheese melts—this keeps the bread from getting soggy.

FAQs

Can I make this sandwich ahead of time?

I can prepare the toppings in advance, but I don’t assemble the sandwich until right before serving to keep the bread crisp.

Can I use a different cheese?

Yes, I’ve tried Swiss, provolone, and even mozzarella, but I think Havarti pairs best with the dill and veggies.

What’s the best bread for this recipe?

I like sourdough or hearty white bread because they hold up well under broiling, but whole wheat or multigrain also work.

Can I skip the mayo?

Absolutely. I often make it without mayo, especially if I want a lighter sandwich.

How do I keep the cucumbers from making the bread soggy?

I pat the cucumber slices dry with a paper towel before layering them onto the bread.

Conclusion

This Havarti and dill open-face sandwich is proof that simple ingredients can make something unforgettable. I’ve been enjoying it for years, and it still feels fresh and exciting every time I make it. Whether I’m feeding myself or friends, it’s a quick lunch that never disappoints.