Pickle Cheddar Sandwich (Printable version)

A crunchy, savory sandwich featuring cheddar cheese buns layered with tangy dill pickles for a flavorful bite.

# Ingredient list:

→ Cheese Buns

01 - 8 slices sharp cheddar cheese, approximately 1/4 inch thick and 3 to 4 inches wide
02 - Nonstick cooking spray or parchment paper for baking

→ Pickle Layer

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

→ Sandwich Fillings (Optional)

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

# Step-by-step guide:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 - Place 4 cheddar slices spaced apart on the baking sheet. Layer pickle slices in a single overlapping layer on each cheese slice, covering most of the surface.
03 - Cover each pickle-topped slice with another cheddar slice, pressing gently to encase the pickles.
04 - Bake for 7 to 8 minutes until cheese is melted, bubbly at edges, and golden brown.
05 - Remove from oven and allow to cool for 5 minutes until buns set and are easy to handle.
06 - If desired, spread mayonnaise and Dijon mustard inside each cheese bun. Add tomato slices and deli meat if using.
07 - Place fillings between two cheese-pickle buns carefully to form sandwiches.
08 - Serve immediately while warm and crispy.

# Expert tips:

01 -
  • It's a low-carb dream that doesn't feel like you're missing anything—the cheese stays crispy and the pickles stay crunchy.
  • Takes less time than you'd spend deciding what to order for lunch, and tastes exponentially better.
  • One bite and you understand why people talk about this combination like it's a secret handshake.
02 -
  • Dry your pickles thoroughly before layering, or moisture will steam the cheese and ruin the crispy texture you're after.
  • Don't skip the five-minute rest—it's the difference between a perfect bite and a cheese slide waiting to happen.
  • The cheese thickness matters more than you'd think; too thin and it cooks too fast, too thick and the center stays cold while the edges burn.
03 -
  • Slice your cheddar slightly thicker than you think you need; thinner slices melt too quickly and unevenly.
  • Keep pickles in the fridge until the last second before layering so the cold helps them stay crisp when they hit the heat.
  • If your oven runs hot, start checking at six minutes—every oven has opinions about temperature, and the last thing you want is burnt edges.
Go back