Diy Pickle Sandwiches // Weird Food 101
DIY Pickle Sandwiches 🥒🥪 // Weird Food 101 is a easy American recipe that serves 2. 210 calories per serving. Recipe by HellthyJunkFood on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $4.75 total, $2.37 per serving
Ingredients
- 4 large Kosher Dill Pickles (Whole pickles, sliced lengthwise into halves (or quarters for smaller bites))
- 4 slices Deli Turkey Breast (Thinly sliced, preferably low‑sodium)
- 2 slices Swiss Cheese (Full‑flavor, sliced thin)
- 2 tsp Spicy Mustard (Dijon or grainy mustard with a kick)
- 1 medium Tomato (Thinly sliced)
- 4 Toothpicks (For securing the sandwich, optional)
Instructions
Wash and Slice Pickles
Rinse the kosher dill pickles under cold water, then place them on the cutting board and slice each pickle lengthwise into halves (or quarters for smaller bites).
Time: PT3M
Pat Dry
Lay the pickle halves on a paper towel and gently pat them dry to remove excess brine.
Time: PT2M
Scoop Out the Interior (Optional)
Using a small spoon, gently scoop out the seeds and excess brine from the center of each pickle half to create a cavity for fillings.
Time: PT2M
Slice Tomato
Cut the tomato into thin rounds (about 1/8‑inch thick).
Time: PT2M
Assemble the Sandwich
Spread ½ tsp spicy mustard on the inner side of each pickle half. Layer a slice of deli turkey, a slice of Swiss cheese, and a couple of tomato rounds. Top with the second pickle half, mustard side down.
Time: PT4M
Secure (Optional)
Insert a toothpick through the center of each sandwich to hold it together while eating.
Time: PT1M
Serve
Arrange the sandwiches on a plate and enjoy immediately while the pickles are crisp.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 12 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Low‑Carb, Keto‑Friendly, High‑Protein
Allergens: Dairy, Mustard
Ingredient Substitutions
- Instead of Kosher Dill Pickles: Cornichons, Bread‑and‑butter pickles
- Instead of Deli Turkey Breast: Salami, Corned beef, Pastrami
- Instead of Swiss Cheese: Provolone, Cheddar
- Instead of Spicy Mustard: Regular yellow mustard, Sriracha mayo
- Instead of Tomato: Cucumber slices, Red onion rings
- Instead of Toothpicks: Skewers
Equipment Needed
- Cutting Board
- Chef's Knife
- Small Spoon (optional)
- Plate
Critical Steps — Do Not Skip
- Slice the pickles evenly so they can act as stable “buns.”
- Pat the pickles dry to avoid excess moisture.
- Scoop out the interior to reduce sogginess and excess salt.
Chef Tips from the Video
- Choose firm, crunchy pickles; avoid overly soft or over‑brined varieties.
- For extra crunch, add a few thin lettuce leaves inside the sandwich.
- A light drizzle of olive oil on the tomato adds richness without extra carbs.
Troubleshooting
Pickles become soggy and fall apart.
Pat them thoroughly after washing and scoop out the interior brine. Assemble right before serving.
Sandwich slides apart while eating.
Secure with toothpicks or use a smaller bite‑size pickle (cornichon) for a tighter fit.
Too salty.
Rinse the pickles briefly and pat dry, or choose low‑sodium dill pickles.
Storage
Refrigerator: Store assembled sandwiches in an airtight container for up to 24 hours. The pickles may become softer over time.
Freezer: Not recommended; texture of pickles degrades when frozen.
Room temperature: Consume within 2 hours at room temperature.
Make-Ahead Tips
- Slice and dry the pickles a day ahead; store them in a paper‑towel‑lined container.
- Keep deli meats and cheese wrapped separately to maintain freshness.
- Assemble just before eating to keep the pickles crisp.
Frequently Asked Questions
What is the cultural significance and history of the pickle sandwich in New Jersey cuisine?
The pickle sandwich originated at Elsie's Deli in New Jersey, where kosher dill pickles are used as a low‑carb alternative to bread. It reflects the Jewish‑delicatessen tradition of using pickles as a crunchy, tangy component, and has become a cult favorite among low‑carb and keto enthusiasts.
What are the traditional regional variations of pickle sandwiches in the United States?
In the Northeast, especially New Jersey, the classic version uses large kosher dill pickles with deli meats and Swiss cheese. In the Midwest, smaller cornichons are sometimes used, and in some Southern delis a spicy mustard or hot sauce adds extra heat.
How is a pickle sandwich traditionally served in a Jewish deli setting?
It is typically presented on a plate with a small side of extra pickles or a pickle spear, often accompanied by a napkin or bib because the sandwich can be messy. The pickles act as the “bun,” so the sandwich is eaten with hands, sometimes secured with a toothpick.
What occasions or celebrations is the pickle sandwich associated with in New Jersey culture?
While not tied to a specific holiday, the pickle sandwich is a popular lunch option for office workers, a post‑work snack, and a staple at casual gatherings where low‑carb options are needed.
What makes the pickle sandwich special or unique in American deli cuisine?
It replaces carb‑heavy bread with a low‑calorie, high‑crunch pickle, delivering a bold salty‑tangy flavor while keeping the sandwich portable. The combination of deli meat, cheese, and mustard inside a pickle creates a textural contrast that is both satisfying and diet‑friendly.
What are the most common mistakes to avoid when making a pickle sandwich at home?
Common errors include not drying the pickles, which leads to a soggy bite; skipping the interior scoop, resulting in excess brine; and using overly soft pickles that collapse under the fillings. Follow the critical steps for best results.
Why does this recipe use a spoon to scoop out the pickle interior instead of simply rinsing them?
Scooping removes the seeds and excess brine that can make the sandwich overly salty and wet. Rinsing alone does not eliminate the interior moisture, so the spoon technique ensures a drier, more balanced sandwich.
Can I make pickle sandwiches ahead of time and how should I store them?
Yes, you can slice and dry the pickles a day ahead and keep them in a paper‑towel‑lined container. Store the deli meats and cheese separately, then assemble just before eating. Refrigerate assembled sandwiches for up to 24 hours, but they are best served fresh.
What does the YouTube channel HellthyJunkFood specialize in?
HellthyJunkFood focuses on creative, low‑carb, high‑protein meals that are both tasty and budget‑friendly. The channel often showcases unconventional ingredient swaps, like using pickles as bread, to help viewers stay on diet goals without sacrificing flavor.
How does the YouTube channel HellthyJunkFood's approach to low‑carb cooking differ from other health‑focused cooking channels?
HellthyJunkFood emphasizes fun, indulgent‑style dishes that still meet low‑carb or keto criteria, using humor and relatable “junk‑food” concepts. Unlike many health channels that focus on bland or strictly “clean‑eating” meals, HellthyJunkFood embraces bold flavors, sauces, and deli‑style comfort foods.
Last updated: August 13, 2026
