A Picklewich is a low-carb, bunless sandwich that replaces bread with jumbo dill pickles sliced lengthwise and filled with deli turkey, provolone cheese, lettuce, tomato, and creamy ranch spread. It's ready in 5–10 minutes and ideal for pickle lovers seeking a carb-free meal.
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Slice each jumbo dill pickle in half lengthwise. Pat the cut sides dry with a paper towel to remove excess moisture.
In a small bowl, mix together the cream cheese, ranch dressing, and dried dill until smooth.
Spread the ranch cream cheese mixture on the cut side of each pickle half.
Layer turkey, provolone cheese, lettuce, and tomato on the bottom pickle half.
Place the top pickle half over the fillings, cut side down, and secure with toothpicks or skewers.
Slice in half if desired and serve immediately.
Assemble and consume immediately for best texture. The ranch cream cheese mixture can be refrigerated in an airtight container for up to 2 days.
Patting the cut sides dry with a paper towel removes excess moisture so the fillings don't slide out and the sandwich stays sturdy.
Assemble just before serving to prevent the pickle from becoming soggy. You can prepare the ranch cream cheese mixture up to 2 days ahead and store it in an airtight container in the refrigerator.
Substitute any mayo-based spread, mustard, or other dressing of your choice mixed with softened cream cheese.
Replace cream cheese with dairy-free cream cheese and use dairy-free provolone or skip the cheese. Use a plant-based ranch dressing.
Yes, but you will need more of them—about 4 regular pickles sliced lengthwise—since they are smaller and may not hold as much filling.
