March 24 2020 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast Pickle sandwich with deli turkey and mustard mayo
Does the thought of no bread for a sandwich leave you in a pickle? No problem! Make a pickle-wich. This quick and tasty sandwich is back on the low carb menu when you use a crispy dill pickle as a bun. We like ours topped with a mayo and mustard blend and the traditional combo of turkey and cheese.
USMetric
servingservings
Ingredients
- 4 (19 oz.) 4 (550 g) large picklelarge pickles
- 4 tbsp 4 tbsp mayonnaise
- ½ tbsp ½ tbsp yellow or Dijon mustard
- 8 oz. 230 g deli turkey
- 1 (4 oz.) 1 (110 g) tomato, slicedtomatoes, sliced
- 2 2 lettuce leaves
- 2 oz. (½ cup) 55 g (120 ml) sliced cheddar cheese
- ¼ (1 oz.) ¼ (28 g) red onion, slicedred onions, sliced
- salt and ground black pepper
- 4 4 tooth picktooth picks
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www.dietdoctor.com
Making low carb simple
Instructions
- Slice each pickle in half lengthwise. Use a spoon to scoop out the seeds and create a little "tub" for the filling.
- Combine the mayonnaise and mustard. Spread the mixture on the bottom pickle "buns".
- Top with deli turkey, tomato, lettuce, red onion, and cheese. Top each half with the other pickle "bun" and secure the sandwiches with toothpicks.
Tip
If your pickle is too thick, you can slice it into four layers to create two pickle sandwiches.
Be sure to use a dill or other savory pickle and avoid sweet pickles such as bread and butter pickles.
Be creative with your fillings! You could also use roast beef and cheddar, ham and havarti or any of your favorite lunch combinations.
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