Viral Pickle Sandwich
This Viral Pickle Sandwich ditches the bread for crisp dill pickle slices nestled in melted cheese, creating a bold, crunchy base for all your favorite sandwich fillings. It’s a crave-worthy keto alternative that’s taken the internet by storm. Makes 2 sandwiches.
Ingredients
- 16 large dill pickle slices
- 4 cups Monterey Jack cheese, shredded
- Honey mustard
- Butter leaf lettuce leaves
- 8 oz thin sliced deli ham
- Sliced red onions, very thinly sliced
- Large ripe heirloom tomatoes slices, very thin
- Black cracked pepper
Instructions
- Preheat oven to 400 degrees.
- Pat pickles dry: Lay sandwich-style pickle slices between paper towels and press gently to get the pickles nice and dry.
- Prepare a baking sheet with parchment paper. You will be making 4 quadrants (4 squares) - to make “4 pieces of bread” that are made out of cheese and pickles.
- Lay down 4 quadrants of 1/2 cup of cheese, then lay 4 pickle slices on top of each pile of cheese, adding another layer of 1/2 cup of cheese on top. Bake for about 20 minutes.
- Once baked and out of the oven, allow to cool for at least 10 minutes. It crisps as it cools, so don’t rush the process.
- Assemble the sandwich.
- Once cooled, spread a layer of honey mustard, and a layer of soft butter leaf lettuce on top. Add a few pieces of soft deli ham, a few sliced red onions, and 2 large tomato slices. Add fresh black cracked pepper and then close the sandwich with another pickle/cheese layer on top. Cut in half (carefully).
Nutrition Facts
Calories: 590kcal, Carbohydrates: 6g, Protein: 41g, Fat: 45g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 136mg, Sodium: 3452mg, Potassium: 545mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1345IU, Vitamin C: 5mg, Calcium: 987mg, Iron: 2mg