This pickle bread has taken over social media as a genuinely clever low carb sandwich hack, and once you try it, the crunchy, tangy, cheesy combination makes a lot of sense.
WHY YOU'LL LOVE THIS RECIPE
The tang from the pickles against the rich, salty, crispy cheese is what makes this combination so craveable rather than just a novelty swap.
INGREDIENTS
All you need for this recipe is: Sliced cheese, Pickle slices, and Sandwich ingredients of choice such as cold cuts, tomatoes, onions, and lettuce
Preheat the oven to 400°F and line a baking sheet or small baking pan with parchment paper.
STEP 1: PREHEAT AND PREP
Pat the pickle slices very dry with paper towels. This step is essential for keeping the finished bread crispy rather than soggy.
STEP 2: DRY THE PICKLES
Place 2 slices of cheese on the prepared baking sheet. Top each with 2 pickle slices, then cover each with another slice of cheese.
STEP 3: LAYER THE CHEESE AND PICKLES
Bake for 15 to 20 minutes, or until the cheese is melted, golden, and crisp around the edges.
STEP 4: BAKE
Remove from the oven and let the cheese wraps cool until firm enough to handle. This cooling time is what allows the cheese to fully firm up into a sturdy, bread-like texture.
STEP 5: COOL
Place your choice of deli meat, tomato, lettuce, or other sandwich fillings onto one cheese-and-pickle layer.
STEP 6: ADD FILLINGS
Top with the second cheese-and-pickle layer to form a sandwich and serve.
STEP 7: ASSEMBLE AND SERVE
Pickle bread is at best immediately after cooling from the oven. Store the baked, unfilled cheese and pickle layers in an airtight container in the refrigerator for up to 2 days.
STORAGE TIPS
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