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A hand holding a paper-wrapped bundle of deep-fried vegetable slices, including zucchini and possibly green beans, with a rustic wooden table and blurred background in sunlight.
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5 from 4 votes

Viral Pickle Sandwich

Pickles as bread? Yeah, I know. Sounds like something your keto coworker dreamt up during a middle-of-the-night fridge raid 🥴. But hear me out — this Viral Pickle Sandwich 🥒💥 is crunchy, spicy, creamy, salty, and weirdly … DELICIOUS!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: low carb, low carb sandwich, pickle sandwich, viral pickle breadwich
Servings: 1 sandwich
Author: The Modern Nonna

Equipment

Ingredients

  • 75 grams cheddar cheese grated
  • 8 slices sandwich pickles padded dry
  • 1 teaspoon spicy mayo
  • 1 handful microgreens or lettuce
  • 3 slices turkey breast
  • 3 slices tomato
  • 3 slices red onions optional

Instructions

  • Preheat the oven to 400F (200C).
  • Take 8 pickle slices and pat them dry really well.
    Two hands with manicured nails press olive oil-coated paper towel on a wooden surface, with sunlight casting shadows across the scene.
  • On a baking sheet lined with parchment paper add a thin layer of cheese onto one side (forming a rectangle with the cheese) and another layer on the other side.
    A hand places a sliced pickle on a parchment-lined tray with a layer of shredded cheese, ready for baking or assembling a dish. Sunlight illuminates the scene.
  • Arrange 4 sandwich pickle slices onto the first rectangle making sure they are as tightly as possible. Repeat this step for the other one.
    A hand holds a thin pickle slice over a baking tray lined with parchment paper, where more pickle slices and shredded cheese are arranged. A window and wooden table are visible in the background.
  • Add another thin layer of cheese on top and bake for 18-20 minutes or until lightly golden brown. Keep an eye on them as every oven is different.
    Six baked eggplant slices topped with melted cheese on parchment paper in a baking tray, with some cheese browned and crisped around the edges. The tray is set on a wooden surface.
  • Remove from the heat, let it cool for 5-10 minutes so the cheese can harden and the sandwich slices can easily peel off.
    Four slices of cooked eggplant with melted cheese form a base on a baking sheet. Each is topped with a leaf of lettuce and a rolled slice of turkey or chicken deli meat. A binder clip holds the parchment paper in place.
  • Now, assemble with your favourite sandwich toppings. I added a layer of spicy mayo, lettuce (or micro greens), roasted turkey, tomatoes, and red onion. Enjoy!
    A hand holds a sandwich made with crispy, golden plantain slices instead of bread, filled with tomato, cheese, greens, and white vegetable slices, all set on a wooden table in bright sunlight.

Video

Nutrition

Serving: 1 sandwich | Calories: 376kcal | Carbohydrates: 10g | Protein: 21g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 594mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1496IU | Vitamin C: 17mg | Calcium: 564mg | Iron: 1mg
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