Dill, baby, dill: The pickle sandwich is a thing of beauty

Gif: Allison Corr
Rec RoomRec RoomHearty recommendations from The Takeout staff.

The internet: What a place! It is a fount of strange and wonderful ideas, from Cheddar Bay Biscuit-crusted fried chicken to queso using cream of chicken soup. It is here on the internet, about a month ago, that I saw a sandwich with dill pickles in place of bread. Ideas like this are typically good for a “like” or a retweet, nothing more, as many of these suggestions are more novel than practical.

Advertisement

But I kept thinking about the pickle sandwich. I played it out in my head: You’ve got that baguette-like shape. You’ve got the crunch. The neutrality of bread is replaced by pickle’s dill-and-brine. It could actually work!

Over the weekend, I headed to my closest Jewish delicatessen, Kaufman’s in Skokie, Illinois, and ordered my favorite sandwich on the menu: The New York Special, with corned beef, chopped liver, sliced red onions, and horseradish. I also picked up pickles from the in-store barrel (I had a choice of “new” and “old” and bought some of the latter, which have been brined longer).

Advertisement

Back home, I sliced the pickles lengthwise and transferred the corned beef and chopped chicken liver from the bread. The whole affair was messy, hard to pick up without fillings spilling out, so I inserted two toothpicks to hold everything in place.

Hoo-boy, was this great. As predicted, there was that satisfying crunch, and wouldn’t you know it, dill pickles pair really well with corned beef and creamy chicken liver. The sandwich was a bit wetter than I’m used to, but this can be mitigated wrapped in a few layers of butcher paper.

This is essentially a carb-free sandwich, a souped-up lettuce wrap, a Jewish deli staple cranked up to 11. Unlike most internet fads, I can see myself adopting this going forward.

Illustration for article titled Dill, baby, dill: The pickle sandwich iis/i a thing of beauty
Photo: Kevin Pang
Advertisement

Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.

Share This Story

Get our newsletter

DISCUSSION

Okay, but... how about we slice the pickle part way and stuff a hot dog in it.