Our guest writer, Iris, chose a tofu and cucumber sandwich with hoisin mayo for this week’s dinner, which got us thinking about a variation on the sandwich that includes pickles…which reminded us how much we love them and how underrated they are.
We don’t talk about pickles enough. So let’s get started — with good sandwiches made great, thanks to pickles. By no means is this a definitive list: just a collection to inspire you to put together a sandwich you truly love. To get started, check out these suggestions — and I would bet at least one already is or will become part of your sandwich repertoire.
Tofu Sandwich With Pickles and Dijon Mayo
Makes: 4 servings
Time: 15 minutes
Ingredients
3 tablespoons vegetable oil, plus more for brushing the bread
1 brick firm tofu (12 to 14 ounces)
4 hamburger buns (or slices of bread)
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 dill pickles
Instructions
1. Turn the broiler to high; put the rack 6 inches from the heat. Put 3 tablespoons vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Cut the tofu into 8 slices and pat them dry with a paper towel.
2. Add the tofu to the skillet and cook, turning once, until it’s golden and crisp on both sides, 3 or 4 minutes per side.
3. Split the buns in half, brush the insides with a little oil, and broil until lightly toasted, 2 to 5 minutes.
4. Put 1/3 cup mayonnaise and 1 tablespoon Dijon in a small bowl; stir to combine.
5. When the tofu and buns are done, remove both from the heat. Spread the mayonnaise on the buns and top with the pickle slices. Lay 2 slices tofu on top of each, close the sandwiches, and serve.
— Recipe from How to Cook Everything Fast
Pickle and Tomato Sandwich: With mayo of course, and the bread must be toasted.
Peanut Butter and Pickle Sandwich
Makes: 4 sandwiches
Time: 15 minutes
There’s no explanation why this is good: Use sliced pickles instead of bananas for a sandwich that hits all the right notes.
Ingredients
3 tablespoons butter
3/4 cup peanut butter
8 slices sandwich bread
Instructions
1. Turn the broiler to high; put the rack 6 inches from the heat. Melt 3 tablespoons butter in the microwave or in a small pot over medium-low heat.
2. Spread 3/4 cup peanut butter on 4 slices of bread. Lay the pickles across each piece and close the sandwiches.
3. Brush both sides of each sandwich with melted butter and put them on a rimmed baking sheet. Broil, turning once until the bread is toasted on both sides, 2 or 3 minutes per side. Serve hot or warm.
— Recipe from How To Cook Everything Fast
Pickle-Cheese Spread
Like pimento cheese — with grated cheddar and cream cheese or mayo—only no pimento, yes chopped pickles. And lots of ‘em.
Tuna Melt With Pickles
Ingredients
Two 6-ounce cans tuna, preferably packed in olive oil
2 dill pickles
1 bunch fresh parsley
8 slices sandwich bread
1/4 cup olive oil
8 slices of American, Swiss or Cheddar cheese
2 teaspoons Dijon mustard
Salt and pepper
Instructions
1. Turn the broiler to high; put the rack 6 inches from the heat. Drain the tuna; put it in a medium bowl. Chop 2 pickles; add them to the bowl. Chop 1/4 cup parsley and add it to the bowl. Put 8 slices bread on a rimmed baking sheet.
2. Broil the bread, turning once, until lightly browned on both sides, 2 to 5 minutes total. Add 2 slices of cheese once you’ve flipped it.
3. Add 1/4 cup olive oil, 2 teaspoons Dijon, and a sprinkle of salt and pepper to the bowl. Stir to combine, taste, and adjust the seasoning.
4. When the bread is lightly toasted, remove it from the broiler; assemble the sandwiches and serve.
— Recipe from How To Cook Everything Fast
Pickle Bruschetta
Toast bread. Obligatory olive oil. Then chop and top. (Or you can slap another piece of toast on this for a straight-up pickle sandwich.)
The secret goodness of the grilled bologna sandwich at the G & R Tavern in Waldo Ohio is their bread and butter pickle recipe that has extra clove in it. Those with plain yellow mustard and onion slice turn charred thick bologna into something magical.
Pickled jalapenos are also an excellent addition to pb on toast.