Pickle Cheddar Sandwich Buns (Print Version)

Sharp cheddar buns with tangy pickle slices create a low-carb crunchy snack or lunch option.

# What You’ll Need:

→ Cheese Buns

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

→ Pickle Layer

03 - 12 to 14 sandwich pickle slices, long dill 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
02 - Arrange 4 cheddar cheese slices on the prepared sheet, spaced well apart. Layer pickle slices evenly on each cheese slice, overlapping to cover most of the surface.
03 - Place another cheddar slice atop each pickle layer, gently pressing to encapsulate the pickles. Bake for 7 to 8 minutes until the cheese melts and edges turn golden.
04 - Remove from oven and allow to cool for 5 minutes to let the cheese buns set and become manageable.
05 - If desired, spread mayonnaise and Dijon mustard inside each cheese bun. Add tomato slices and deli meat as preferred.
06 - Carefully sandwich the fillings between two cheese-pickle buns, pressing lightly to secure.
07 - Serve immediately while warm and crispy for best texture.

# Additional Tips::

01 -
  • It's ready in under 20 minutes and requires basically no cooking skill, just the ability to arrange things on a sheet and watch an oven.
  • The cheese buns are naturally low-carb and gluten-free, so you can eat them guilt-free or share them with friends who have dietary restrictions.
  • Those melted cheese edges get impossibly crispy while staying creamy inside, creating a textural contrast that plain bread sandwiches could never achieve.
  • The pickle brine soaks into the cheese just enough to add brightness without making everything soggy.
02 -
  • Drying the pickles is absolutely not optional—wet pickles will turn your beautiful cheese buns into a soggy mess within minutes.
  • Don't skip the 5-minute cooling period or you'll burn your mouth and the buns might fall apart when you pick them up.
  • Spacing the cheese slices apart on the baking sheet prevents them from fusing together into one giant blob instead of two distinct buns.
03 -
  • If you're making these ahead, bake the cheese-pickle buns and store them in an airtight container—they'll stay crispy in the fridge for 2 days and can be warmed in a toaster oven to restore their texture.
  • A toaster oven is actually the best way to reheat these because it restores crispness in a way a microwave never could.
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