A crunchy, savory, low-carb, high-protein sandwich made with whole dill pickles, lean deli turkey, cheese, and a creamy Greek-yogurt sauce.
🥒 Ingredients — 2 servings
Pickle sandwich
- 2 large whole dill pickles
- 200 g sliced turkey breast or chicken breast
- 2 slices reduced-fat cheddar or Swiss cheese
- 2 lettuce leaves
- ½ small tomato, thinly sliced
- 2–3 thin slices red onion
- 1–2 jalapeño slices, optional
High-protein sauce
- 60 g nonfat Greek yogurt
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp lemon juice
- Optional: ½ tsp hot sauce
👨🍳 Instructions
- Prepare the pickles: Pat the pickles completely dry with paper towels. Slice each pickle lengthwise down the middle, but don’t cut all the way through. Open them like a sandwich.
- Make the sauce: Mix Greek yogurt, Dijon mustard, garlic powder, black pepper, lemon juice, and hot sauce in a small bowl.
- Build the sandwich: Spread the sauce inside each pickle.
- Add lettuce, tomato, onion, and jalapeños.
- Add 100 g turkey/chicken to each pickle.
- Place one slice of cheese on top of the meat.
- Close the pickle and gently press everything together.
- For easier eating, wrap the bottom half in parchment paper or secure the sandwich with a toothpick.
- Refrigerate for 5–10 minutes before serving for an extra-crunchy, chilled sandwich.
💪 Approximate macros
Per sandwich, using turkey breast and reduced-fat cheese:
| Approx. | |
|---|---|
| Calories | 300–340 kcal |
| Protein | 35–40 g |
| Carbs | 8–12 g |
| Fat | 8–11 g |
| Fiber | 2–3 g |
🔥 Make it even higher protein
Use 150 g turkey breast per sandwich and keep the Greek-yogurt sauce. You can push the sandwich to approximately 45–50 g protein while keeping it relatively low in calories.
Tip: Choose a large, firm dill pickle with a relatively thick body. It holds the filling much better than a small or soft pickle.