Pickles Are a Game-Changer When It Comes to These Sandwiches

When an add-on becomes the star

Our guest writer, Iris, chose a tofu and cucumber sandwich with hoisin mayo for this week’s dinner, which got us thinking about a variation on the sandwich that includes pickles…which reminded us how much we love them and how underrated they are.

We don’t talk about pickles enough. So let’s get started — with good sandwiches made great, thanks to pickles. By no means is this a definitive list: just a collection to inspire you to put together a sandwich you truly love. To get started, check out these suggestions — and I would bet at least one already is or will become part of your sandwich repertoire.

Tofu Sandwich With Pickles and Dijon Mayo

Makes: 4 servings
Time: 15 minutes


  • 3 tablespoons vegetable oil, plus more for brushing the bread

  • 1 brick firm tofu (12 to 14 ounces)

  • 4 hamburger buns (or slices of bread)

  • 1/3 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 2 dill pickles


1. Turn the broiler to high; put the rack 6 inches from the heat. Put 3 tablespoons vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Cut the tofu into 8 slices and pat them dry with a paper towel.

2. Add the tofu to the skillet and cook, turning once, until it’s golden and crisp on both sides, 3 or 4 minutes per side.

3. Split the buns in half, brush the insides with a little oil, and broil until lightly toasted, 2 to 5 minutes.

4. Put 1/3 cup mayonnaise and 1 tablespoon Dijon in a small bowl; stir to combine.

5. When the tofu and buns are done, remove both from the heat. Spread the mayonnaise on the buns and top with the pickle slices. Lay 2 slices tofu on top of each, close the sandwiches, and serve.

— Recipe from How to Cook Everything Fast


Pickle and Tomato Sandwich: With mayo of course, and the bread must be toasted.

Peanut Butter and Pickle Sandwich

Makes: 4 sandwiches
Time: 15 minutes

There’s no explanation why this is good: Use sliced pickles instead of bananas for a sandwich that hits all the right notes.


  • 3 tablespoons butter

  • 3/4 cup peanut butter

  • 8 slices sandwich bread


1. Turn the broiler to high; put the rack 6 inches from the heat. Melt 3 tablespoons butter in the microwave or in a small pot over medium-low heat.

2. Spread 3/4 cup peanut butter on 4 slices of bread. Lay the pickles across each piece and close the sandwiches.

3. Brush both sides of each sandwich with melted butter and put them on a rimmed baking sheet. Broil, turning once until the bread is toasted on both sides, 2 or 3 minutes per side. Serve hot or warm.

— Recipe from How To Cook Everything Fast


Pickle-Cheese Spread

Like pimento cheese — with grated cheddar and cream cheese or mayo—only no pimento, yes chopped pickles. And lots of ‘em.

Tuna Melt With Pickles


  • Two 6-ounce cans tuna, preferably packed in olive oil

  • 2 dill pickles

  • 1 bunch fresh parsley

  • 8 slices sandwich bread

  • 1/4 cup olive oil

  • 8 slices of American, Swiss or Cheddar cheese

  • 2 teaspoons Dijon mustard

  • Salt and pepper


1. Turn the broiler to high; put the rack 6 inches from the heat. Drain the tuna; put it in a medium bowl. Chop 2 pickles; add them to the bowl. Chop 1/4 cup parsley and add it to the bowl. Put 8 slices bread on a rimmed baking sheet.

2. Broil the bread, turning once, until lightly browned on both sides, 2 to 5 minutes total. Add 2 slices of cheese once you’ve flipped it.

3. Add 1/4 cup olive oil, 2 teaspoons Dijon, and a sprinkle of salt and pepper to the bowl. Stir to combine, taste, and adjust the seasoning.

4. When the bread is lightly toasted, remove it from the broiler; assemble the sandwiches and serve.

— Recipe from How To Cook Everything Fast


Pickle Bruschetta

Toast bread. Obligatory olive oil. Then chop and top. (Or you can slap another piece of toast on this for a straight-up pickle sandwich.)