Pickle Bread Sandwich (Printable)

Crunchy cheddar buns with tangy pickles create a unique, savory snack perfect for lunch or anytime.

# What You'll Need:

→ Cheese Buns

01 - 8 slices sharp cheddar cheese (about 1/4 inch thick, 3–4 inches wide)
02 - Nonstick cooking spray or parchment paper

→ Pickle Layer

03 - 12–14 sandwich pickle slices (long dill pickle slices, drained and patted dry)

→ Sandwich Fillings (optional)

04 - 2 tablespoons mayonnaise
05 - 2 teaspoons Dijon mustard
06 - 2 slices tomato
07 - 4 slices deli turkey or ham (omit for vegetarian)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 - Place 4 cheddar slices spaced apart on the prepared baking sheet. Layer pickle slices evenly over each cheese slice, overlapping them to cover most of the cheese.
03 - Cover each pickle-layered cheese with another cheddar slice, pressing gently to form a sandwich.
04 - Bake for 7 to 8 minutes until cheese melts, bubbles at edges, and turns golden brown.
05 - Remove from oven and allow buns to cool for 5 minutes until firm and easy to handle.
06 - If desired, spread mayonnaise and Dijon mustard inside each cheese bun. Layer with tomato slices and deli meat as preferred.
07 - Place fillings between two cheese-pickle buns to complete the sandwich.
08 - Serve immediately while sandwiches remain warm and crisp.

# Expert Suggestions:

01 -
  • It's ridiculously simple but tastes like you spent way more effort than you actually did.
  • The crispy cheese buns replace bread entirely, making it genuinely low-carb without tasting like compromise.
  • That sharp cheddar-pickle combo hits a sweet spot between savory, salty, and tangy that somehow just works.
02 -
  • Pat your pickles completely dry with paper towels, not paper, because the lint from paper towels will stick to warm cheese in the most frustrating way; this step is non-negotiable if you want actual crunch instead of steam.
  • Don't skip the five-minute rest after baking, even though it's tempting to dig in immediately; the cheese needs just enough time to set so it doesn't fall apart when you handle it.
03 -
  • Cutting your own cheddar slices from a block, ideally about a quarter-inch thick, gives you way more control over how they melt and crisp than pre-sliced cheese ever will.
  • If you're meal-prepping, assemble the cheese-pickle buns ahead and store them in an airtight container in the fridge; they'll reheat perfectly and taste just as good as fresh, which makes weeknight lunches feel less like a chore.
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