The Sleeping Pickle Sandwich Recipes

THE PICKLER SANDWICH

The Pickler Sandwich image

The sweet pickles in this "pickler" sandwich will be sure to please the taste buds of your hungry child at lunch.

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 4

Ingredients

4 top-split hot dog rolls, or small hero rolls
1/2 cup sliced bread-and-butter pickles
1/2 head butterhead lettuce
Egg salad with relish

Steps:

Stir together eggs, mayonnaise, mustard, relish, salt, and pepper in a medium bowl. If not using egg salad immediately, it can be refrigerated, covered, up to 1 day.
Open rolls, or split lengthwise. Fill with egg salad; top with pickles and lettuce.

DILL PICKLE SANDWICH SLICES

Dill Pickle Sandwich Slices image

Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.

Provided by Ball

Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Yield 30

Number Of Ingredients 12

Ingredients

2 tablespoons Ball® Mixed Pickling Spice
2 ½ cups cider vinegar
2 ½ cups water
½ cup granulated sugar
⅓ cup Ball® Preserving & Pickling Salt
3 bay leaves
3 garlic cloves
1 ½ teaspoons mustard seeds
3 heads fresh dill
8 cups sliced, trimmed pickling cucumbers (1/4-inch slices)
⅛ teaspoon Ball® Pickle Crisp® Granules
3 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

Prepare stockpot/canner and jars as directed in step-by-step instructions
Tie pickling spices in a square of cheesecloth, creating a spice bag.
Combine vinegar, water, sugar, pickling salt and spice bag in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
Place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granulates. Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; re-measure headspace. If needed, add more cucumbers to meet recommended headspace. Wipe rim; center lid on jar. Screw band until fingertip-tight.
Process filled jars in boiling water for 15 minutes. Remove stockpot lid. Wait 5 minutes, then remove jars, cool and store.

Nutrition Facts : Calories 28.7 calories, Carbohydrate 5.2 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 1261.5 mg, Sugar 4.1 g

THE SLEEPING PICKLE SANDWICH

The Sleeping Pickle Sandwich image

A fun and cute way to serve up a hot ham, turkey or bologna and cheese sandwich to your little one. This recipe is courtesy of Better Homes and Gardens Kids' Snacks; 1985.

Provided by TheDancingCook

Categories Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 slices bread
2 slices deli turkey or 2 slices bologna
1 whole dill pickle, halved
2 slices American cheese or 2 slices cheddar cheese, etc
butter or margarine, spread

Steps:

Preheat oven or toaster oven to 400 degrees.
Spread one side of each bread slice with butter or margarine; place on an ungreased baking sheet.
Place a meat slice on top of each slice of buttered bread and top with the pickle.
"Cover up" pickle with a slice of cheese, covering up one end of the pickle and folding back a corner of the cheese, if desired.
Bake for 7-8 minutes or until cheese is melted and edges of bread are crisp.

Nutrition Facts : Calories 188.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 29.6, Sodium 1157.4, Carbohydrate 16.8, Fiber 1.4, Sugar 2.2, Protein 10.9

TAIWANESE PICKLE SANDWICH

Taiwanese Pickle Sandwich image

Make and share this Taiwanese Pickle Sandwich recipe from Food.com.

Provided by Food.com

Categories Lunch/Snacks

Time 15m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1/2 small Thai chile, diced
1 lb pickled mustard greens, rinsed and cut into long strips
2 -2 1/2 tablespoons granulated sugar
4 deep-fried panko-crusted rolls
fresh fresh cilantro stem
crushed peanuts

Steps:

Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside.
Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.

Nutrition Facts : Calories 224.2, Fat 5.9, SaturatedFat 0.8, Sodium 310.7, Carbohydrate 37, Fiber 1.4, Sugar 7.6, Protein 5.8

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