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Two pickle sandwiches on a cutting board with turkey, lettuce, tomato, provolone cheese and cream cheese.
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Pickle Sandwich Recipe

Crisp, tangy, and low-carb, this viral Pickle Sandwich swaps bread for a jumbo dill pickle and packs in turkey, provolone, and a creamy ranch spread. Ready in 10 minutes and easy to customize!
Prep Time5 minutes
Total Time5 minutes
Course: Lunch, Snack
Cuisine: American
Keyword: Pickle Sandwich, Picklewich
Servings: 1 serving
Calories: 147kcal
Author: Erica Walker

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.
    Spoon scooping out inside seeds of a pickle.
  • In a small bowl, combine cream cheese and ranch dressing. Spread mixture evenly on each side of the pickle.
    Cream cheese mixture inside a hollowed 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.
    Turkey placed inside of a pickle sandwich.
  • Place the turkey roll on one side of the pickle then top with lettuce, tomatoes, and any other toppings you like.
    Lettuce and tomato placed inside a pickle sandwich.
  • Fold the other pickle half over the fillings and enjoy!
    Pickle sandwiches on a cutting board with turkey, lettuce, tomato, provolone cheese and cream cheese.

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.

Nutrition

Calories: 147kcal | Carbohydrates: 5g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 1152mg | Potassium: 235mg | Fiber: 1g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 1mg