Pickle Sandwich

Ingredients

• 2 pieces Large Dill Pickle (about 8‑10 oz each, whole and firm)
• 2 tablespoons Mayonnaise (regular or light, room temperature)
• 2 teaspoons Grey Poupon Mustard (or any Dijon‑style mustard)
• 2 pieces Paper Napkin (to pat dry the pickle halves)

Instructions

1. Gather Ingredients

   Place the two large dill pickles, mayonnaise, Grey Poupon mustard, and napkins on a clean cutting board.

   Time: PT1M

2. Slice the Pickles

   Using a sharp chef's knife, cut each pickle lengthwise down the middle, creating four halves.

   Time: PT2M

3. Pat Dry

   Lay each pickle half on a paper napkin and gently pat the cut surface dry to remove excess brine.

   Time: PT1M

4. Spread Condiments

   On the cut side of one half of each pickle, spread 1 Tbsp mayonnaise. On the opposite half, spread 1 tsp Grey Poupon mustard.

   Time: PT1M

5. Assemble the Sandwich

   Press the mayo‑coated half against the mustard‑coated half, aligning the edges to form a sandwich.

   Time: PT30S

6. Serve

   Place the assembled pickle sandwich on a plate and enjoy immediately, or cover with plastic wrap and refrigerate for up to 2 hours.

   Time: PT30S

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

6 g

Fat

13 g

Fiber

1 g