Pickle Sandwich

Viral low-carb pickle sandwich: crispy cheese-crusted dill pickles as "buns" stuffed with turkey, cheese, and veggies. Tangy, crunchy, and ready in minutes!

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Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Servings: 2

Course: Snack

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Pickle "Buns"

4 large sandwich dill pickles or 2 jumbo whole dill pickles sliced lengthwise into 4 thick planks
2 cups shredded cheddar cheese sharp or medium

For the Fillings

8 slices deli turkey or ham
4 slices provolone or cheddar cheese
1 cup shredded romaine lettuce
1 large tomato sliced
¼ red onion thinly sliced
2 Tbsp mayonnaise or spicy mayo
1 tsp dried oregano optional

Equipment

Baking sheet
Parchment paper
Cheese grater
Sharp knife
Cutting board
Spatula

Method

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Spread ½ cup shredded cheddar in a circle (about 5 inches wide) on the parchment. Lay 2 pickle planks side by side on top. Sprinkle another ½ cup cheese over the pickles. Repeat for 3 more "buns" (total 4 pieces).
Bake 16 minutes until cheese is golden and crispy around edges. Watch closely after 12 minutes to avoid burning.
Let cool on baking sheet 10 minutes-this makes the cheese crisp and sturdy.
Carefully lift one "bun." Spread mayo on it. Layer turkey, cheese, lettuce, tomato, and onion. Top with another "bun." Repeat for second sandwich.
Slice in half if desired. Eat right away for max crunch.

Notes

Use sandwich stackers or large whole dill pickles for sturdy "buns"-scoop out seeds if needed.
Cool cheese fully; it crisps as it cools.
Add spicy mayo or mustard for kick.
Customize: try Italian meats, pepperoni, or pesto.
Best fresh; cheese softens over time.
Store unfilled "buns" in fridge up to 2 days; re-crisp in oven.