Trying the viral pickle sandwich 🥒🧀🥪

Ingredients

• 6 slices Pickle Slices (large dill pickle slices, pat dry with paper towel)
• 6 slices Cheddar Cheese (full‑fat, sliced thin; use any meltable cheese you prefer)
• 2 tablespoons Light Mayonnaise (for spreading on both sides of the sandwich)
• 4 ounces Shaved Chicken Breast (thinly sliced deli chicken breast; keep chilled until use)
• 1 tablespoon Red Onion (thinly sliced)
• 0.5 cup Fresh Spinach (washed and patted dry)
• 0.5 fruit Avocado (ripe, sliced)

Instructions

1. Pat Dry Pickles

   Lay the pickle slices on a paper towel and gently pat them dry on both sides to remove excess moisture.

   Time: PT2M

2. Assemble Cheese‑Pickle Layers

   Line the baking sheet with parchment paper. Place a slice of cheese on the parchment, then a pickle slice, then another cheese slice. Repeat to create a second identical stack (you’ll end up with two “bread” pieces).

   Time: PT3M

3. Bake the Cheese‑Pickle “Bread”

   Preheat the oven to 400°F. Bake the assembled stacks for 20 minutes, or until the cheese is fully melted and the edges turn lightly golden.

   Time: PT20M

   Temperature: 400°F

4. Cool Slightly

   Remove the baking sheet from the oven and let the cheese‑pickle pieces cool for about 5 minutes so they firm up enough to handle.

   Time: PT5M

5. Prepare Toppings

   In a small bowl, spread the light mayo on both sides of each cheese‑pickle piece. Slice the avocado, thinly slice the red onion, and have the shaved chicken and fresh spinach ready.

   Time: PT5M

6. Assemble the Sandwich

   On the bottom cheese‑pickle slice, layer the shaved chicken, a few strips of red onion, a handful of spinach, and avocado slices. Top with the second cheese‑pickle slice, mayo side down.

   Time: PT2M

7. Serve

   Cut the sandwich in half diagonally and enjoy immediately. Wash your hands after handling full‑fat cheese.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

5g

Fat

32g

Fiber

3g