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!
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!
Calories: 538kcal | Carbohydrates: 17g | Protein: 25g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 89mg | Sodium: 5049mg | Potassium: 796mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7284IU | Vitamin C: 13mg | Calcium: 947mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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