If no sandwich is complete for you without the pickles, then you are going to love this Viral Low-Carb Pickle Sandwich. This simple, easy sandwich recipe swaps the bread for crisp dill pickles, which are coated with a layer of cheese and baked to perfection for the ultimate low-carb swap. Fill this sandwich with your favorite ingredients (mine are romaine lettuce, turkey breast, pesto, and pickled red onions) and you’ve got a recipe that proves that low-carb recipes are anything but boring!
Friends, I’ll admit it: the first time that I saw this Viral Low-Carb Pickle Sandwich come across my social feed, I was skeptical. While I absolutely love pickles, especially in sandwiches, the idea of replacing sandwich bread with pickles seemed like a precarious task. After all, while pickles are nice and crunchy, they are also a little flimsy, and the lack of structure made me unsure if they’d be able to withstand the weight of a sandwich. Luckily, I was proven wrong.
As it turns out, replacing bread with pickles is actually the perfect swap, especially if you are looking for a low-carb recipe. The key to getting the pickles perfect is to follow a few key steps: first, to press as much moisture out of the pickles as possible. Second, to sprinkle the pickles with lots of cheese. Third, to bake the pickles. And fourth, to allow the pickles to cool for 5-6 minutes before assembling the sandwiches. As the pickles bake and cool, the cheese hardens, giving the sandwich additional structure. The end result is two, perfect, pickle “buns” that are ready to be filled with your favorite ingredients!
My version of this sandwich is filled with crisp romaine lettuce, tender turkey breast, a schmear of pesto, and a dollop of my Quick Marinated Red Onions for the ultimate summertime sandwich! This recipe is so crisp and refreshing, and is perfect for taking on-the-go. This is one recipe that I’ll be sure to pack with me and bring to the baseball field this summer. After all, the crisp pickles are a perfect way to stay cool in the heat, while also helping you to reach your health goals! Woohoo!
The 6 Ingredients You’ll Need to Make This Sandwich
- Dill Pickles: Of course, this wouldn’t be a pickle sandwich without the pickles, and dill pickles are the ones to use here! The key is to use sandwich sliced dill pickles, or whole pickles that you slice yourself, so that you can get those nice, long pickle strips.
- Shredded Cheese: Pick your favorite shredded cheese and use it in this recipe! I like to use shredded mozzarella, but any cheese work well.
- Romaine Lettuce: Romaine lettuce is crisp, crunchy, and absolutely delicious, and adds the perfect texture to this sandwich. Don’t skip it!
- Turkey Breast: Turkey is my go-to deli meat of choice, but ham or chicken also works well. And if you’re feeling adventurous, why not try steak? Or, go meat-free and omit the turkey — the opportunities are endless!
- Pesto: If there’s one thing to know about me, it’s that I am not, under any circumstance, a mayo girl, which means that when I’m looking for a creamy and delicious element to add to my sandwiches, mayo is not it. Instead, I love the cheesy, herby, nutty taste that pesto adds to this recipe!
- Quick Marinated Red Onions: No sandwich recipe is complete, in my opinion, without a scoop of my Quick Marinated Red Onions. These onions are so easy to throw together and add a delicious boost to any recipe!
How to Make This Viral Low-Carb Sandwich
To make this sandwich, start by preheating your oven to 400 F. Next, prepare the pickles. Remove the pickle slices from the jar and press them between two paper towels to remove as much of the excess moisture as possible. Then, line a baking sheet with parchment paper and sprinkle the shredded cheese on top of the baking sheet in two rounds. If you’re unsure of how to do this, refer to the video!
Transfer the pressed pickle slices on top of each mound of cheese. Then, sprinkle additional cheese on top of the pickles. Then, transfer the tray into the oven and allow the pickles to bake for 20 minutes, until the cheese is golden and crispy.
Once they’re done, remove them from the oven. Allow the pickles to rest for 5-6 minutes, until the cheese hardens as it cools. Finally, build the sandwiches. Flip the pickles over and spread the pesto on top. Layer the romaine lettuce and turkey breast on top, followed by my Quick Marinated Red Onions.
Once it’s done, serve it immediately and enjoy!
Frequently Asked Questions
I recommend using dill pickles that are sandwich sliced, meaning they are long, flat, and sliced thin. If the pickles are cut any other way, it’ll be harder to maintain the integrity of the sandwich!
Since the pickles have a high water content, I recommend serving and enjoying this sandwich right away, so that it doesn’t get soggy.
I love filling this sandwich with deli-style turkey, crisp lettuce, a schmear of pesto, and a spoonful of my Quick Marinated Red Onions. However, any of your favorite sandwich fillings will pair well with this recipe!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
For the Pickle "Buns"
- 8 Dill Pickles, sandwich sliced
- ¾ Cup Shredded Cheese, I recommend mozzarella, but any cheese will work.
For the Filling:
- 2 Leaves Romaine Lettuce
- 4 Slices Turkey Breast
- 2 Tablespoons Pesto
- 1 Tablespoon Quick Marinated Red Onions, grab my easy recipe here!
Instructions
- To make this sandwich, start by preheating your oven to 400 F.
- Next, prepare the pickles. Remove the pickle slices from the jar and press them between two paper towels to remove as much of the excess moisture as possible.
- Then, line a baking sheet with parchment paper and sprinkle the shredded cheese on top of the baking sheet in two rounds. If you're unsure of how to do this, refer to the video!
- Transfer the pressed pickle slices on top of each mound of cheese. Then, sprinkle additional cheese on top of the pickles.
- Then, transfer the tray into the oven and allow the pickles to bake for 20 minutes, until the cheese is golden and crispy.
- Once they're done, remove them from the oven. Allow the pickles to rest for 5-6 minutes, until the cheese hardens as it cools.
- Finally, build the sandwiches. Flip the pickles over and spread the pesto on top. Layer the romaine lettuce and turkey breast on top, followed by my Quick Marinated Red Onions.
- Once it's done, serve it immediately and enjoy!
Rate & review
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