Description
This bold and crunchy pickle sandwich swaps traditional bread for large dill pickles, creating a low-carb, high-flavor meal perfect for lunch or a quick snack. Packed with deli meat, cheese, and fresh toppings, it’s customizable for keto, gluten-free, or vegetarian diets.
Ingredients
2 large dill pickles (whole, sliced lengthwise)
3–4 slices deli turkey or ham
1 slice cheddar or provolone cheese
1 leaf romaine or iceberg lettuce
1 tablespoon garlic aioli or mayonnaise
Optional: sliced tomato, red onion, mustard, or hot sauce
Instructions
Slice each pickle in half lengthwise to create “top” and “bottom” halves.
Pat the inside of each pickle dry with a paper towel to reduce moisture.
Spread garlic aioli or mayo on the inside of both pickle halves.
Layer turkey, cheese, lettuce, and any optional toppings.
Place the top pickle half over the filling and gently press together.
Secure with toothpicks if needed. Serve immediately or wrap in parchment for later.
Notes
Use spicy or bread-and-butter pickles to change the flavor profile.
Vegetarian version: swap turkey for hummus and shredded carrots.
For parties, use baby dill pickles and cut into bite-sized versions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 215
- Sugar: 2g
- Sodium: 880mg
- Carbohydrates: 4g