Buzz
As a child, one of my go-to snacks was a large Clausen pickle paired with cubes or slices of sharp cheddar cheese. I’d take alternating bites of both, without any bread or crackers. Most often, I’d finish it off with a Diet Coke (because even as a kid, I knew the importance of cleansing my palate). I can’t deny that I still enjoy this snack today. But now, I often make it into a sandwich, because—just as the good Earl understood—bread keeps things tidy, and that matters to me since I’m usually eating while typing.
My first experience with a pickle sandwich was the classic peanut butter and pickle combination, a Depression-era favorite that’s far better than you’d imagine. (It was also the subject of my first ever paid piece, which sadly has disappeared from the internet but remains cherished in my heart.)
We’ve discussed the PB&P and other pickle sandwiches before, but many people still think of pickles as merely a garnish—a simple topping—rather than a true sandwich ingredient. If un-pickled cucumbers can have their own sandwich, then why can’t pickled cucumbers earn the same recognition? (A half-sour pickle and cream cheese tea sandwich would, in fact, be amazing.)
How to create the ultimate pickle sandwich
A pickle and cheese sandwich is more accessible to most than the PB&B. You’ve likely had pickles and cheese together on a sandwich before, though meat was probably part of the equation. But you don’t need the meat. What you need is more pickles. Pile on a thick—thick—layer of pickles between two slices of bread and cheese, and you get a satisfying crunch, saltiness, and the perfect acidity that balances the sharpness of the cheese. It cuts through the richness and lets you indulge in even more cheese. Feel free to mix up your pickle varieties; I like using both classic Clausen’s and a Fat Mama’s Fire & Ice pickle (which my aunt sent straight from Natchez, Mississippi). The result was a great choice.
To ensure your pickle sandwich is a success, keep the pickle layer thick. A few extra tips: Toast the bread for some added crunch, and make sure to blot your pickles to get rid of any excess moisture. Lay down at least two slices of the sharpest cheddar you can find, and spread a thin layer of mayo on each slice of bread. You can add mustard or mix a bit of brine into the mayo (like Food52 does here), but keep it simple—let those pickles truly shine.
