A Picklewich replaces bread with hollowed dill pickle halves filled with Italian meats, cheese, fresh vegetables, and seasoned oil. It's a low-carb, crunchy alternative to traditional sandwiches.
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In a small bowl, combine olive oil, oregano, and basil. Set aside.
Cut the pickles in half lengthwise. Using a small spoon scrape out the insides to create a ½-inch thick shell. Dab the inside dry with paper towel and set aside.
Thinly slice the tomato and place it on a double layer of paper towel and gently press to remove excess moisture.
Add the tomatoes to two of the pickles. Top with cheese, meats, onion, and lettuce. Drizzle with the olive oil mixture, mayonnaise, and mustard.
Top with the remaining pickle halves.
Tightly wrap in parchment paper or plastic wrap and refrigerate 30 minutes before serving.
Wrap tightly in parchment paper or plastic wrap and refrigerate up to 1 day. Consume cold; do not reheat.
Cut pickles in half lengthwise, then use a small spoon to gently scrape out the insides, leaving a ½-inch thick shell. Work slowly and support the pickle with your other hand.
Removing excess moisture prevents a soggy sandwich and helps the fillings stay in place. Pat the pickle interiors and tomato slices with paper towels before assembling.
Yes. Wrap assembled Picklewichs tightly in parchment paper or plastic wrap and refrigerate up to 1 day. The flavors blend and the pickle shell softens slightly, making it easier to eat.
Ham, prosciutto, or soppressata work well as Italian cured meat alternatives with similar flavor profiles.
Yes, as written it contains no gluten. Verify that all processed meats and condiments are certified gluten-free if needed.
