Viral Pickle Sandwich
This viral pickle sandwich replaces bread with crispy cheese-crusted pickles in this low-carb food hack. Add your favorite sandwich toppings, or opt for my version with an Italian Grinder-style pickle sandwich.
Servings: 1 sandwich
Ingredients
- 6-8 sandwich slice pickles like Vlasic sandwich stackers
- 1 cup medium cheddar cheese* shredded
- 8 slices genoa salami
- 8 slices pepperoni
- 4 slices turkey
- 1/2 head iceberg lettuce finely shredded
- 1/4 red onion thinly sliced
- 1/3 cup banana peppers chopped
- 1/2 tomato sliced
Italian Grinder Salad Dressing
- 3 tablespoons mayonnaise
- 1-2 tablespoons red wine vinegar depending on how tangy you prefer
- 1/4 cup parmesan cheese divided and freshly grated
- 1/4 tsp garlic powder divided
- 3/4 tsp italian seasoning
- 1/2 tsp freshly cracked pepper
Instructions
- Lay shredded cheddar in two rectangles side by side in a parchment paper-lined pan, mimicking the size of a bread slice. Place 3-4 pickle slices side by side on top of the cheese. Sprinkle a little more cheese on top.
- Bake in a preheated oven at 400 degrees for 20-25 minutes. Check on it halfway through to ensure the pickles haven't slid around - if so, gently scoot them back into place. They are done with edges are browned and crispy.
- While they are baking, prep the grinder salad. Mix all the dressing ingredients in a medium bowl. Add in the shredded lettuce, red onion, and banana peppers. Mix well until the veggies are evenly coated.
- Remove the cheese-crusted pickles from the oven and allow them to cool for 5 minutes.
- If desired, lay the layers of meat on a pan and broil for 1-2 minutes to warm through.
- Assemble the sandwich by adding the meats on top of one pickle layer. Then, top with the grinder salad, add slices of tomatoes, and finish with the second pickle layer. Slice and enjoy!
Notes
I've made this pickle sandwich with just cheddar, as well as a combination of Colby Jack and cheddar. I recommend a medium cheddar, unless you prefer sharp cheese; I find it to be a bit too sharp. You can also use flavored cheeses like dill havarti (often found in the specialty cheese section near the deli).
The pickle "bread" keeps really well. You can store them in the fridge wrapped tightly for up to a week.
Nutrition
Calories: 546kcal | Carbohydrates: 10g | Protein: 38g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 88mg | Sodium: 771mg | Sugar: 4g