Delicious pickle sandwiches

Ingredients

• 2 pieces Large Dill Pickles (cut lengthwise into halves, keep skins intact)
• 1 tablespoon Dijon Mustard (room temperature for easy spreading)
• 4 slices Thin Roast Beef Slices (about 30 g total, deli‑style, thinly sliced)
• 2 slices Precooked Bacon Pieces (crisped, broken into small pieces)
• 2 slices Colby Jack Cheese (broken into bite‑size pieces)
• 2 small leaves Lettuce Leaves (washed and patted dry)
• 2 pieces Toothpicks (wooden, food‑grade)

Instructions

1. Slice the Pickles

   Place each pickle on the cutting board and slice lengthwise into two equal halves, keeping the skins intact to form a ‘bun’.

   Time: PT2M

2. Spread Dijon Mustard

   Spoon the Dijon mustard into a small bowl and spread an even layer on the inner side of each pickle half.

   Time: PT1M

3. Add Roast Beef

   Lay the thin roast beef slices over the mustard, covering the surface of each pickle half.

   Time: PT1M

4. Add Bacon Pieces

   Scatter the precooked bacon pieces evenly on top of the roast beef.

   Time: PT1M

5. Add Cheese

   Break the Colby Jack cheese slices into small shards and sprinkle them over the bacon.

   Time: PT1M

6. Top with Lettuce

   Place a lettuce leaf on top of the cheese layer for freshness and a crisp texture.

   Time: PT1M

7. Secure the Sandwich

   Gently press the top pickle half onto the stack and insert a toothpick through the center to hold everything together.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

5 g

Fat

12 g

Fiber

2 g