This pickle sandwich layers a homemade spread of chopped dill pickles, mayo, and mustard with fresh pickle slices, sharp cheddar, and arugula on toasted sourdough. It's a quick, tangy lunch that transforms simple pantry ingredients into a flavor-packed meal.
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Mix the chopped pickles with mayo, mustard, and pickle brine. Add more mustard or mayo if desired.
Divide the mixture between the two slices of toast.
Top one slice with sliced pickles and arugula, and the other with cheese.
Close the sandwich and slice in half.
Assemble the sandwich fresh for best results. The pickle spread can be refrigerated up to 1 day in an airtight container.
Yes. Mix the chopped pickles, mayo, mustard, and pickle brine up to a day in advance and store in an airtight container in the refrigerator. Assemble the sandwich fresh to keep the toast crispy.
Sharp white cheddar, aged gouda, or gruyere work well. Any cheese with enough tang to stand up to the pickles and mustard will suit the sandwich.
Yes. Toasted rye, whole grain, or a sturdy ciabatta all pair well with the pickle flavors. Avoid soft bread that won't hold up to the moist spread.
Start with 1/2 tsp. as written. If you prefer a more vinegary, briny sandwich, add up to 1 tsp., but taste as you go—too much brine can oversaturate the spread.
