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Juicy, crunchy, tangy, and totally satisfying—this bunless Pickle Sandwich is the low-carb lunch I make when I want bold flavor without the bread. It’s fast (5–10 minutes), customizable, and perfect for pickle lovers who want that viral “picklewich” experience at home.
Why I Love This Sandwich
The first time I saw the pickle sandwich on TikTok, I wasn’t quite sure what to think. Soon after, Jimmy Johns came out with the “Picklewich” on their menu. I felt like I was seeing it everywhere and I had to try it for myself to see if it was really worth the hype. I made a few adjustments, did some testing, and I gotta say, I’m a fan! Just like when I tried the popular Pickle Pizza (my new favorite pizza), I was pleasantly surprised!
Serve it with kettle chips, carrot sticks, Mom’s Macaroni Salad, Potato Salad, a side of Homemade Ranch for dipping, or fresh fruit for balance.
🩷 Erica
Ingredients You’ll Need
- Jumbo dill pickle – whole, kosher-style; the bigger the better for easy filling
- Cream cheese – softened so it spreads smoothly and acts like “edible glue”
- Ranch dressing – store bought or our delicious Homemade Ranch Dressing
- Deli turkey – thinly sliced; any favorite deli meat works
- Provolone – mild and melty; cut into strips to help it stay put
- Shredded lettuce – for crunch and freshness
- Tomato – a few thin slices (optional but tasty)
Ingredient Additions and Substitutions
- Different meats – ham, chicken, roast beef, salami, capocollo, pepperoni
- Cheeses – Swiss, cheddar, mozzarella, pepper jack, or a cheese stick (easy to roll)
- Crunch & zip – red onion, banana peppers, olives, sprouts, dill, or pickled jalapeños
- Sauces – mustard, mayo, Italian/sub dressing, oil + red wine vinegar, hot sauce
- Dairy-free – use dairy-free cream cheese or skip the spread and add avocado
- Low-sodium – choose low-sodium pickles/meats and rinse/dry the pickle well
Copycat Variations (Jimmy John’s–Inspired)
- Turkey Picklewich – turkey + provolone + lettuce + tomato + ranch/Italian dressing
- “Vito” Style – salami + capocollo + provolone + lettuce + tomato + onion + sub dressing (oil + red wine vinegar + oregano/basil)
How to Make a Pickle Sandwich
- Split, trench, and dry: Slice the jumbo dill pickle lengthwise like a book, scoop a shallow trench from each side, and pat dry thoroughly.
- Mix and spread: Stir softened cream cheese with ranch until smooth; spread over the inside of both pickle halves.
- Roll the fillings: Lay provolone strips over the turkey slices and roll tightly to create a tidy log. (I figured out this method after this pic).
- Assemble and serve: Nestle the roll into the pickle trench, add lettuce/tomato and any extras, close with the top half, secure with toothpicks or wrap in parchment, then slice if desired and enjoy.
Recipe Tips
- Dry = non-slip: Blot the pickle really well so the spread can “glue” the fillings.
- Roll vs. stack: Rolling meat + cheese into a tight log makes cleaner, sturdier bites.
- Pickle size matters: Jumbo whole dill pickles are easiest to fill and hold.
- Cut to serve: Halve crosswise or slice into snackable “sliders” for parties.
- Wrap to eat: A parchment wrap or sandwich paper keeps hands tidy and the sandwich intact.
- Balance the brine: Add creamy (cheese/avocado) or sweet (tomato/roasted red pepper) elements to balance the salt and tang.
Frequently Asked Questions
Yes—there’s no bread, so it’s naturally low in carbs. Choose low-carb sauces if you’re tracking macros.
Whole jumbo kosher dill pickles. Spears are too small; minis won’t hold fillings.
Yes—everything here is typically gluten-free, just verify deli meats, dressings, and seasonings.
Scoop a shallow trench (don’t hollow out too much) and pat dry. The cream cheese/ranch spread helps anchor the fillings.
Rinse the pickle briefly and dry well, choose low-sodium meats/cheese, and add fresh lettuce/tomato to balance.
Prep components (spread, rolled turkey/cheese, cut veggies) up to 2 days ahead. Assemble right before serving for best crunch.
Use whipped feta, Boursin, hummus, mashed avocado, or a swipe of mayo.
Sadly, no. Jimmy John’s only offered the pickle sandwich from October 28 – November 14, 2024. But don’t worry, with our recipe and tips you can still make it at home!
Make Ahead and Storage
- Make ahead: Mix the spread and roll the meat/cheese up to 48 hours in advance; store airtight. Slice and dry the pickle the day you plan to eat.
- Storage: Once assembled, eat immediately or within 4–6 hours (wrapped tightly and chilled). The pickle softens with time.
- Freezing: Not recommended.
More Pickle Recipes
If you’ve been pickle-curious, this Pickle Sandwich is the crunchy, tangy, totally craveable proof that the hype is real. Customize it a dozen ways, slice it into party bites, or wrap it up for a quick lunch. If you try it, tell me your favorite topping combos and leave a review—I love your ideas! 💛🥒
Pickle Sandwich Recipe
Ingredients
- 1 giant pickle (the bigger the better)
- 2 tablespoons cream cheese (softened)
- 1 teaspoon ranch dressing
- 2-3 slices deli turkey
- 1-2 slices provolone cheese
- shredded lettuce (to taste)
- 1 slice tomato, halved (optional)
Instructions
- Carefully slice the pickle in half, lengthwise, so it lays open like a book. Try not to cut all the way through the pickle. Scoop out the seeds to create a "trench" for the fillings. Don't scoop out too much, you will want some of the meat there to give you a good crunch.Pat the inside of the pickle dry with a paper towel.
- In a small bowl, combine cream cheese and ranch dressing. Spread mixture evenly on each side of the pickle.
- Slice the provolone slices into two or three even strips. Stack the turkey slices then lay the cheese down one side (I try to layer the cheese so it's all the same length as the pickle) and roll/fold the cheese up in the turkey. Note: You can also just layer the turkey and cheese in like a sandwich, I have just found that rolling it up keeps it together better.
- Place the turkey roll on one side of the pickle then top with lettuce, tomatoes, and any other toppings you like.
- Fold the other pickle half over the fillings and enjoy!
Video
Notes
- Jimmy John’s “Vito” Version: salami, capocollo, provolone, lettuce, tomato, onion, and submarine dressing (a mixture of oil, red wine vinegar, and a little oregano and basil).
- Dry the pickle well so fillings stick.
- Rolling meat + cheese holds better than stacking.
- Jumbo whole dill pickles work best.
- Rinse/dry for less salt; add lettuce/tomato to balance.
- Best assembled right before eating; not freezer-friendly.
