Copycat Jimmy John’s Picklewich

As a dill pickle lover, I agree that there are never too many pickles on a sandwich. This copycat Picklewich recipe replaces the bun with large dill pickles for a deliciously zesty sandwich.

Ingredient Tips

• Pickles: Find the largest pickles you can. I used these Jumbo Mt. Olive pickles in these sandwiches.
• Meat: Use any sandwich meat you’d like. I used capocollo and salami to copycat Jimmy John’s Vito Picklewhich.
• Other: Lettuce, tomato, onion, and provolone cheese were our toppings of choice. Add your favorites—banana peppers are another great option.

Tips to Prep Pickle Sandwiches

• Cut the pickles in half and then use a spoon to scoop out the center.
• Dab them very dry with paper towels or the toppings will slide out as you bite into it.
• Use sliced cheese and fold it around the meat and fillings to hold it all together.
• Pickles are soaked in brine, this picklewich is drippy so have some napkins handy!

Copycat Jimmy John’s Picklewich

This is the ultimate pickle sandwich for pickle lovers!

Rate Print

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Ingredients  

1x2x3x

• ▢ 2 large dill pickles
• ▢ 1 tomato
• ▢ 2 oz salami
• ▢ 2 oz capocollo
• ▢ 4 oz provolone cheese slices
• ▢ ½ cup shredded iceberg lettuce
• ▢ thin slices red onion optional
• ▢ 2 tablespoons mayonnaise
• ▢ 1 tablespoon mustard

Olive Oil Mixture

• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon oregano
• ▢ ½ teaspoon basil

Instructions 

• In a small bowl, combine olive oil, oregano, and basil. Set aside.
• Cut the pickles in half lengthwise. Using a small spoon scrape out the insides to create a ½-inch thick shell. Dab the inside dry with paper towel and set aside.
• Thinly slice the tomato and place it on a double layer of paper towel and gently press to remove excess moisture.
• Add the tomatoes to two of the pickles. Top with cheese, meats, onion, and lettuce. Drizzle with the olive oil mixture, mayonnaise, and mustard.
• Top with the remaining pickle halves.
• Tightly wrap in parchment paper or plastic wrap and refrigerate 30 minutes before serving.

Nutrition Information

Calories: 579kcal | Carbohydrates: 7g | Protein: 29g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 2532mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1299IU | Vitamin C: 11mg | Calcium: 504mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course lunch

Cuisine American

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