Pickle Bread Sandwich (Print Version)

Crunchy cheddar buns layered with tangy pickles create a flavorful, easy-to-make snack.

# Components:

→ Cheese Buns

01 - 8 slices sharp cheddar cheese, approximately ¼ inch thick and 3 to 4 inches wide
02 - Nonstick cooking spray or parchment paper, as needed

→ Pickle Layer

03 - 12 to 14 long dill sandwich pickle slices, drained and patted dry

→ Optional Sandwich Fillings

04 - 2 tablespoons mayonnaise
05 - 2 teaspoons Dijon mustard
06 - 2 slices tomato
07 - 4 slices deli turkey or ham

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
02 - Place 4 cheddar slices on the prepared baking sheet, spaced evenly. Layer pickle slices in a single, overlapping layer atop each cheese slice, covering most of the surface.
03 - Add another cheddar slice on top of the pickles for each portion, gently pressing to enclose the pickle layer.
04 - Bake for 7 to 8 minutes, or until the cheese is melted, bubbly at the edges, and golden brown.
05 - Remove from oven and allow the cheese buns to cool for 5 minutes until firm enough to handle.
06 - If desired, spread mayonnaise and Dijon mustard on the interior surfaces of each cheese bun. Add tomato slices and deli meat as preferred.
07 - Join two cheese-pickle buns with fillings in between, carefully forming each sandwich.
08 - Serve sandwiches immediately while warm and crispy.

# Expert Advice:

01 -
  • No guilt about carbs—just pure cheese, pickles, and crunch in under twenty minutes.
  • The pickles stay crunchy and tangy instead of wilting into mush.
  • You can eat this warm right from the oven or stuff it with whatever's in your lunch box.
02 -
  • Damp pickles will steam the cheese instead of staying crispy—this was a hard lesson learned through soggy disappointment, so dry them thoroughly with paper towels.
  • Using room-temperature cheese slices instead of cold ones helps them meld together better and bake more evenly; take them out of the fridge ten minutes early if you have time.
03 -
  • If you make these ahead and refrigerate them, a quick thirty seconds in a toaster oven brings back the crispness better than a microwave ever could—the edges re-crisp while the inside stays warm.
  • Use the biggest, thickest pickle slices you can find; thin slices disappear into the cheese or curl up from the heat, and you lose the textural punch that makes this whole thing work.
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