cheddar pickle cheese buns (Printable)

Crunchy cheddar buns layered with tangy pickles make a flavorful low-carb snack or light lunch.

# What you need:

→ Cheese Buns

01 - 8 slices sharp cheddar cheese, 1/4 inch thick, approximately 3 to 4 inches wide
02 - Nonstick cooking spray or parchment paper

→ Pickle Layer

03 - 12 to 14 long dill sandwich pickle slices, drained and patted dry

→ Sandwich Fillings (optional)

04 - 2 tablespoons mayonnaise
05 - 2 teaspoons Dijon mustard
06 - 2 slices tomato
07 - 4 slices deli turkey or ham (omit for vegetarian option)

# How to make it:

01 - Set oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly coating with nonstick spray.
02 - Place 4 cheddar slices spaced apart on the baking sheet. Layer pickle slices evenly over each cheddar slice, overlapping to cover most of the surface.
03 - Place remaining cheddar slices atop the pickles and press gently to form sandwich layers.
04 - Bake for 7 to 8 minutes until cheese melts, becomes bubbly, and edges turn golden brown.
05 - Remove from oven and allow buns to cool for 5 minutes until firm enough to handle.
06 - If desired, spread mayonnaise and Dijon mustard inside each bun. Add tomato slices and deli meat as preferred.
07 - Place fillings between two cheese-pickle buns carefully to complete sandwiches.
08 - Enjoy immediately while warm and crisp.

# Expert Advice:

01 -
  • Zero bread means you get all the satisfying crunch without the carbs, and somehow it feels more indulgent than a regular sandwich.
  • The pickle and cheese do all the heavy lifting flavor-wise, so even without fancy fillings it tastes like something you put effort into.
  • Ready in under 20 minutes, making it perfect for those days when you need lunch but have no patience.
02 -
  • Dry your pickles thoroughly before layering or the excess moisture will prevent the cheese from crisping up properly at the edges.
  • The 5-minute cooling period is not negotiable if you want sturdy buns; skip it and they'll be too soft to handle.
  • Cheddar works best here because it has enough flavor to stand up to the pickle brine, while milder cheeses can get overwhelmed.
03 -
  • Don't skip the parchment paper or nonstick spray because cheddar will stick to a bare sheet and you'll lose crispy edges trying to scrape it off.
  • If your oven runs hot, start checking at 6 minutes because burnt cheese edges taste bitter and ruin the whole experience.
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