Pickle Sandwich

by KetoFocus.com
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5 Ingredients or LessBreadEasyEgg FreeNut Free

Pickle lovers, this one’s for you — the viral pickle sandwich (aka pickle breadwich) uses just two ingredients: sliced pickles and cheese. Melted together, they create a crispy, low-carb “bread” that’s briny, cheesy, and the perfect way to level up your next sandwich without the carbs.

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Nutrition Facts
Serving Size:
2 slices pickle bread

1

Servings

520

Calories

40g

Fat

24g

Protein

4g

Net Carb

4g

Total Carbs

It sounds crazy, but it works—especially if you love pickles. This viral pickle sandwich (also known as a pickle breadwich) takes just two ingredients—sliced pickles and shredded cheese—and turns them into a low-carb “bread” that’s crispy, cheesy, and packed with all that briny pickle goodness. I’ve tried plenty of strange low-carb bread swaps in my day—bell pepper “buns,” mushroom caps, lettuce wraps—but this one really surprised me. It’s the perfect combination of crispy and chewy, salty and melty, without feeling like you’re sacrificing anything.

Overhead view of crispy cheese "bread" with pickle slices baked on top.

Here’s how it works

You sandwich pickle slices generously between layers of shredded cheese, and bake until the cheese melts and crisps up around the edges. As it cools, the cheese and pickles fuse into a sturdy, flavorful base that can handle all your favorite sandwich fillings. It’s genius in its simplicity—no complicated steps, no weird ingredients, and definitely no sad, soggy bread substitutes.

You can keep it simple with a few slices of turkey and mustard, or go big with layers of ham, spicy mayo, avocado, and crisp veggies. The crispy cheese shell gives you all the best grilled cheese vibes, while the pickles bring the tang and crunch you didn’t know you were missing. It’s customizable, gluten-free, keto-friendly, and honestly just fun to make and eat.

When I first made this recipe, I used 2 cups of cheese for one pickle sandwich since that is what a few TikTok videos recommended; however, I felt that was way too much cheese. I mean, that’s close to 1000 calories of cheese. LOL! Since then, I think 1 cup of shredded cheese works perfectly.

If you’re like me and always on the hunt for new low-carb lunch ideas, you’ll want to keep this one in your rotation. It’s a little chaotic, a little unexpected—but trust me, after one bite, you’ll wonder why you ever settled for boring sandwich bread.

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Pickle Sandwich Ingredients

  • 1 cup packed shredded cheddar cheese
  • 6 - 8 pickle slices
  • 6 slices of turkey, optional
  • 1 slices of cheese, optional
  • 2 romaine lettuce leaves, optional
  • 4 roma tomato slices, optional
  • 2 slices cooked bacon, optional
  • mayonnaise or mustard, optional

Pickle Sandwich Directions

  • STEP
    1

    Dry the pickles

    Preheat the oven to 375°F. Start by lining your baking sheet with parchment paper, set aside. Pat your pickle slices dry with paper towels.

    Ingredients

    • 6-8 pickle slices

    Sliced pickles arranged on a paper towel to drain.
    Quick Tip
    You want the pickles as dry as possible before baking so your pickle bread doesn't end up soggy.
  • STEP
    2

    First cheese and pickle layer

    Using half of your shredded cheese make two rectangles on your parchment paper. Lay 3 to 4 pickle slices across the top of each cheese square. Make sure the pickle slices are touch each other side by side, not like in the image. The pickles will spread further apart as they bake.

    Ingredients

    • 1/2 cup shredded cheddar cheese

    Shredded cheese topped with pickle slices arranged on parchment paper before baking.
    Quick Tip
    It's best to use freshly grated cheese as the pre-shredded kind doesn't melt as well.
  • STEP
    3

    Another cheese layer

    Cover your pickles with the remaining cheese and press down gently with your hand to pack it together.

    Ingredients

    • 1/2 cup shredded cheddar cheese

    Pickle slices covered with shredded cheese on a baking sheet ready to be baked.
  • STEP
    4

    Bake the pickle breadwich

    Place in the oven at 375°F for about 10 minutes, until the edges are crispy and golden.

    Freshly baked cheese and pickle "bread" cooling on a parchment-lined tray.
  • STEP
    5

    Build your pickle sandwich

    Remove from the oven and let cool slightly. Top one turkey, cheese, lettuce, tomato,and bacon or whatever toppings you are using. Spread mayo on the other half and sandwich together. Slice and enjoy!

    A plate stacked with bacon, cheddar cheese, turkey, and lettuce ready to assemble the sandwich.
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A sandwich with a bite taken out, showing the crispy cheese, turkey, lettuce, and tomato layers.

What kind of pickles work best for a pickle sandwich?

Go for larger pickle slices like sandwich stackers or lengthwise-cut pickles (often called “pickle stackers” or “pickle planks”). They’re flat, wide, long and perfect for layering into a sturdy sandwich base. Avoid overly small or thick pickles, like “pickle chips” which can make the “bread” too uneven.

Tips for the best pickle bread

This recipe is simple, but there are a few tricks to make sure your pickle sandwich turns out crispy, sturdy, and snack-worthy on the first try.

  • Dry your pickles – Don’t skip this. Lay your pickle slices on a paper towel and pat them dry. If they’re too wet, the cheese won’t crisp up and you’ll end up with a soggy mess.
  • Use good cheese – If you have time to grate your own, do it—freshly shredded cheese melts better and gives you that golden, crispy edge we’re going for compared to the pre-shredded cheese you can buy at the grocery store.
  • Want it extra crispy? Add a little Parmesan – Mix in some shredded Parmesan with your cheddar for an extra crunch and a deeper, nutty flavor. Just don’t go too thick with the cheese or the middle will stay gooey.
  • Let it cool – Once it’s out of the oven, give it at least 10 minutes to cool and set. The cheese firms up as it cools, so don’t rush it or you’ll have a floppy sandwich base.
  • Keep the fillings light – This isn’t a thick sourdough sandwich—it’s cheese and pickles holding it all together. Stick to thin deli meats, sliced veggies, or simple spreads so you don’t overload it and make it fall apart.
  • Not a big pickle person? – Swap the pickles for thin-sliced zucchini or jalapeños. Same concept, just a little less briny (or way spicier, depending on what you pick).

Storage information

If you want to meal prep these pickle sandwiches, you totally can—but there’s a trick to it. The key is to just prep the “bread” part (the baked pickle and cheese base) ahead of time.

Once they’re baked and cooled, store them in an airtight container with parchment paper between each one to keep them from sticking together. They’ll last in the fridge for up to 3 days. When you’re ready to eat, just crisp them back up in a skillet or toaster oven for a few minutes—no need to re-bake from scratch.

I don’t recommend building the full sandwich ahead of time because the fillings can make the cheese base soft if it sits too long. Instead, keep your fillings separate and assemble right before eating for the best texture. It’s a quick grab-and-go option that still gives you that crispy, melty, briny goodness without the last-minute rush.

Pickle Sandwich: FAQS

What type of cheese should I use?

Shredded cheddar works great because it melts evenly and crisps up nicely, but mozzarella, Monterey Jack, or a Mexican blend would also work. Just avoid super soft cheeses like fresh mozzarella—they won’t crisp the same.

Can I make this in an air fryer instead of the oven?

Yes! You can air fry the pickle and cheese combo at around 375°F for 5–7 minutes. Keep a close eye on it—it’ll crisp up fast.

Will the pickle sandwich get soggy?

Not really. As long as you bake it until the cheese is golden and let it cool slightly before building your sandwich, it holds up pretty well. The crispy cheese layer helps create a barrier to keep everything together. One thing to note - it is greasy. So make sure you have napkins handy.

How do you keep the cheese from sticking?

Use parchment paper or a silicone baking mat to prevent sticking. A light spray of cooking oil on the parchment can also help if you want extra insurance.

What fillings work best inside a pickle sandwich?

Turkey, ham, roast beef, chicken salad, tuna salad—you name it. For extra crunch, add lettuce, onions, or cucumbers. If you’re feeling spicy, a smear of sriracha mayo or spicy mustard takes it to the next level.

Nutritional information & Macros

Nutrition Information

Pickle Sandwich

Servings: 1

Amount Per Serving
Calories 520
Fat 40g
Protein 24g
Total Carbs 4g
Net Carbs 4g

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