Save I discovered this pickle bread sandwich completely by accident one Tuesday afternoon when I had a wedge of sharp cheddar, a jar of dill pickles, and exactly enough time before lunch to experiment. The moment that first melted cheese bun came out of the oven—golden, crispy at the edges, with pickle juice practically caramelized into the cheddar—I knew I'd stumbled onto something special. It's the kind of sandwich that shouldn't work on paper but somehow tastes like it was meant to be.
The first time I made these for my brother, he was skeptical—until he took one bite and went completely quiet. That brief moment of silence before someone demands another one is when you know you've made something worth repeating. Now whenever I make them, people show up asking if those are the pickle cheese sandwiches.
Ingredients
- Sharp cheddar cheese slices: Use thick-cut slices around ¼ inch; thinner ones won't hold up to the pickle weight, and you want that pronounced cheese flavor to stand up to the tangy pickles.
- Sandwich pickle slices: Long dill slices work best because they cover the cheese completely and add serious crunch; pat them dry or the sandwich gets soggy.
- Mayonnaise: Adds richness between the buns if you're going that route, though honestly the pickles and cheese do most of the talking.
- Dijon mustard: A thin smear gives you a subtle sharpness that plays beautifully with the vinegar from the pickles.
- Tomato slices: Optional but worth it if you have ripe tomatoes; they add a fresh contrast to the richness.
- Deli turkey or ham: Keeps things light if you want more substance, but skip it if you're keeping things vegetarian or simple.
Instructions
- Heat your oven and prep the sheet:
- Get the oven to 400°F and line your baking sheet with parchment paper so nothing sticks. This step matters more than you'd think.
- Arrange the cheese foundation:
- Lay down four cheddar slices with space between each one; they'll melt and you don't want them touching or fusing together.
- Layer the pickles generously:
- Take your patted-dry pickle slices and overlap them across each cheese slice like shingles on a roof. Cover as much of the cheese as you can; this is where the magic happens.
- Top with the second cheese layer:
- Place another cheddar slice on top of the pickles and press gently so everything stays together during baking. You're essentially creating a cheese-pickle sandwich before it even gets warm.
- Bake until golden and bubbly:
- Slide into the oven for 7–8 minutes; you're looking for melted cheese and golden edges. The cheese should bubble at the edges and look like it's just starting to brown.
- Cool so it holds together:
- Let it sit for 5 minutes out of the oven so the cheese sets enough to handle without falling apart. I know it's tempting to dive in immediately, but this step saves you from a cheese-soaked mess.
- Add fillings if you're using them:
- Spread mayo and mustard on the inside of each bun, add tomato or meat if you want, and get everything ready to assemble.
- Stack and serve warm:
- Put the two buns together with whatever fillings you chose, and eat it while it's still warm and crispy. Cold, these lose their magic.
Save There's something deeply satisfying about a sandwich that's equal parts crunchy and creamy, that shouldn't work but absolutely does. This one became my go-to when I wanted something special that didn't feel like cooking, and I keep making it because people genuinely ask for it.
Why These Buns Beat Regular Bread
Traditional sandwich bread disappears into the background, but these cheese buns are the whole show. They're sturdy enough to hold up to pickle juice without getting soggy, they have actual flavor of their own, and they crisp up beautifully in a way bread never does. Plus, if you care about carbs, you're looking at roughly 3 grams per sandwich instead of 20—that alone makes this worth learning.
Flavor Combinations That Work
Start with the basic sharp cheddar and dill pickles, but once you understand how those flavors play together, you can twist it however you want. Swiss cheese gets lighter and more delicate, provolone adds a creamy sweetness, and the right mustard or mayo can shift the entire mood of the sandwich. I've done versions with hot pickles for spice, added fresh herbs, swapped in different cheeses—and they've all been genuinely good because the foundation is solid.
Storage and Reheating
These are absolutely best eaten fresh and warm, but if you have leftovers, a few minutes in a toaster oven at 350°F brings back the crispness better than a microwave ever could. I've kept the plain cheese-pickle buns (before adding fillings) in the fridge for a couple of days and reheated them whenever I wanted a quick sandwich, which is honestly game-changing for meal prep. Just remember that assembled sandwiches with mayo and meat get soggy faster, so keep those components separate until you're ready to eat.
- Reheat in a toaster oven to restore crispness; microwaving makes them rubbery.
- Store plain buns in an airtight container and add fillings just before eating.
- Make the buns ahead and assemble on the fly for the best texture every time.
Save This sandwich is proof that some of the best food ideas come from having nothing but random ingredients and being willing to try something weird. It's become one of those recipes I make when I want to feel smart in the kitchen without actually trying very hard.
Recipe FAQs
- → How are the cheese buns prepared?
Sharp cheddar slices are arranged on a baking sheet with overlapping dill pickle slices between two cheese layers, then baked until golden and bubbly to form crispy buns.
- → Can I customize the fillings?
Yes, optional spreads like mayonnaise and Dijon mustard, as well as tomato slices or deli meats, can be added for extra flavor.
- → What cheese works best for this sandwich?
Sharp cheddar is recommended, but Swiss or provolone can be used to alter the flavor profile.
- → How to ensure the buns stay crispy?
Allow the cheese buns to cool and set after baking, and serve warm. Reheating in a toaster oven helps restore crispness.
- → Is this suitable for low-carb diets?
Yes, the absence of bread and use of cheese buns with pickles makes this a low-carb-friendly option.