This Chopped Italian Sandwich in a Pickle Bun replaces traditional hoagie rolls with hollowed dill pickle halves, delivering all the flavors of a classic Italian grinder in a low-carb format. Ham, salami, pepperoni, and provolone are chopped with fresh lettuce and tomato, dressed with red wine vinegar and olive oil, then stuffed into the pickle halves.
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Chop the ham, salami, pepperoni, and provolone cheese into small pieces on a cutting board.
Add the chopped meats and cheese to a bowl along with the lettuce and chopped tomato.
Drizzle with red wine vinegar and olive oil. Season with Italian seasoning and All Day Everyday seasoning to taste. Toss to combine.
Slice each whole dill pickle lengthwise and hollow out the center slightly to create a bun-like channel.
Spread mayonnaise inside each pickle half.
Fill each pickle half generously with the chopped Italian sandwich mixture.
Serve immediately or store in an airtight container for up to a couple of days.
Store filled pickle halves in an airtight container in the refrigerator for up to a couple of days; the pickle and filling will soften slightly and flavors will meld as it sits.
Yes, store the filled pickle halves in an airtight container for up to a couple of days. The mixture will soften the pickle slightly as it sits, but the flavors meld nicely.
Slice each dill pickle lengthwise carefully with a sharp knife, then use a small spoon or melon baller to gently scoop out the center, leaving enough flesh to hold the filling and maintain structure.
Yes. Use turkey, roast beef, or capicola in place of ham or salami. Adjust quantities to match the total meat volume you want.
Yes. Using pickle buns eliminates the carbs from bread entirely. The recipe is high in protein and healthy fats from the olive oil and cheese, making it suitable for low-carb diets.
You can, but dill pickles pair better with Italian cold cuts and the savory dressing. Sweet pickles will clash with the red wine vinegar and Italian seasoning.
