The Sandwich in a Pickle

Ingredients

• 4 pieces Kirby Cucumbers (small pickling cucumbers, about 1 lb total)
• 2 tablespoons Sea Salt (coarse sea salt for drawing out moisture)
• 2 cups White Vinegar (5 % acidity, can substitute with apple cider vinegar for milder flavor)
• 1 small Onion (thinly sliced for brine)
• 2 pieces Garlic Cloves (minced)
• 4 pieces Ham Slices (thinly sliced deli ham)
• 4 pieces Capocollo (thinly sliced Italian cured pork)
• 4 pieces Salami (thinly sliced)
• 2 slices Provolone Cheese (full‑fat, sliced)
• 2 pieces Lettuce Leaves (Romaine or butter lettuce)
• 1 medium Tomato (sliced)
• 1 small Red Onion (thin rings for sandwich)
• 2 tablespoons Sriracha Mayo (optional spicy spread)
• 2 tablespoons Crushed Potato Chips (optional crunchy topping; choose gluten‑free chips if needed)

Instructions

1. Slice Cucumbers

   Trim the ends off the Kirby cucumbers and slice each cucumber lengthwise into halves (or quarters for smaller bites).

   Time: PT5M

2. Salt the Cucumbers

   Place the cucumber pieces in a large bowl, sprinkle the sea salt over them, and toss to coat evenly. Let sit for 20 minutes to draw out excess moisture.

   Time: PT20M

3. Prepare the Brine

   While the cucumbers are salting, combine the white vinegar, sliced onion, and minced garlic in a saucepan. Bring to a gentle simmer for 5 minutes, then remove from heat and let cool to room temperature.

   Time: PT5M

   Temperature: 95°C

4. Rinse and Dry Cucumbers

   After the salting period, rinse the cucumber pieces under cold water to remove excess salt, then pat dry thoroughly with paper towels.

   Time: PT5M

5. Pack and Brine

   Pack the dried cucumber slices tightly into the jar, pour the cooled brine over them ensuring they are fully submerged. Seal the jar and refrigerate for at least 12 hours (up to 48 hours for stronger flavor).

   Time: PT12H

6. Assemble the Sandwich

   Remove two pickle “bread” slices per sandwich. Layer ham, capocollo, salami, provolone, lettuce, tomato, and onion rings. Spread sriracha mayo on one side and sprinkle crushed potato chips if using. Top with the second pickle slice and serve with chopsticks.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

22 g

Fiber

3 g