Pickle Cheddar Cheese Sandwich (Printer-friendly)

Crunchy cheddar cheese buns layered with tangy pickles for a savory, low-carb snack or quick lunch option.

# What You'll Need:

→ Cheese Buns

01 - 8 slices sharp cheddar cheese, approximately 1/4 inch thick and 3–4 inches wide
02 - Nonstick cooking spray or parchment paper

→ Pickle Layer

03 - 12–14 long dill sandwich pickle slices, drained and patted dry

→ Sandwich Fillings (Optional)

04 - 2 tablespoons mayonnaise
05 - 2 teaspoons Dijon mustard
06 - 2 slices tomato
07 - 4 slices deli turkey or ham (omit for vegetarian)

# Steps:

01 - Set oven temperature to 400°F and prepare a baking sheet by lining it with parchment paper or applying nonstick spray.
02 - Place 4 cheddar slices evenly spaced on the baking sheet. Layer pickle slices singly and overlapping over each slice to cover most of the cheese.
03 - Cover each pickle layer with another cheddar slice, pressing gently to secure the pickle filling.
04 - Bake for 7–8 minutes until cheese melts, bubbles at the edges, and achieves a golden brown color.
05 - Remove from oven and allow to cool for 5 minutes until the cheese buns firm up and become manageable.
06 - If desired, spread mayonnaise and Dijon mustard inside each cheese bun, then add tomato slices and deli meat as preferred.
07 - Carefully place fillings between two cheese-pickle buns to complete each sandwich.
08 - Enjoy immediately while the sandwiches remain warm and crispy.

# Expert Advice:

01 -
  • It's crispy, cheesy, and completely satisfying without any bread—perfect if you're watching carbs but crave that savory, crunchy sandwich experience.
  • The whole thing comes together in under 20 minutes, making it an easy lunch when you don't want to think too hard but still want something that feels special.
  • Those warm, melty cheese buns are crispy on the edges and slightly yielding in the middle, creating a texture that's honestly addictive.
02 -
  • Pat your pickle slices completely dry before layering—this is the difference between a crispy cheese bun and a disappointing soggy one.
  • Don't skip the cooling time; jumping straight to assembly will result in cheese buns that fall apart in your hands, no matter how carefully you handle them.
  • Serve these immediately and warm; reheating them later in a toaster oven brings back the crispness if you find yourself with leftovers, which rarely happens in my house.
03 -
  • Use the thickest cheddar slices you can find or cut; thin cheese will brown too quickly and won't provide enough structure for a proper bun.
  • Room-temperature cheese slices will melt more evenly than cold ones straight from the fridge, so let them sit for a few minutes before baking if you have time.
  • Don't be afraid of the bubbly, browned edges—those crispy, lacy bits are where all the flavor lives, and they're honestly the best part of eating these sandwiches.
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