The Pepperoni Pounder Recipe

Prepare brine

In a small heatproof container, combine white wine vinegar, water, granulated sugar, and 0.5 tsp kosher salt. Stir until sugar and salt dissolve.

Place the sliced cucumber, fresh dill sprigs, smashed garlic clove, and red pepper flakes (if using) into a small jar or bowl. Pour the warm brine over the cucumbers so they're fully submerged. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours. For this sandwich, drain and reserve 6 lengthwise slices.

In a small bowl, whisk together mayonnaise, ketchup, Sriracha, smoked paprika, Dijon mustard, garlic powder, apple cider vinegar, and a pinch of salt until smooth. If the sauce is too thick, whisk in up to 1 tsp hot water to reach a spreadable consistency. Taste and adjust heat or acidity as desired. Refrigerate until assembly.

Toast the bun: Heat a skillet over medium heat. Butter the cut sides of the bun with 1 tbs unsalted butter. Place the buttered cut sides down in the skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Warm the pepperoni: In the same skillet over medium-high heat, arrange pepperoni slices in a single layer (work in batches if needed). Cook until the edges curl slightly and the fat renders, about 1–2 minutes per side. Transfer cooked pepperoni to a paper towel-lined plate to drain excess oil. Reserve about 24 slices for one sandwich.

Melt cheese (optional): Reduce heat to low, place the toasted bottom bun in the skillet, arrange one slice of American cheese on the bottom bun, then layer half the pepperoni over the cheese. Add the second slice of American cheese on top of the pepperoni and briefly cover the skillet with a lid or a metal bowl for 20–30 seconds to encourage the cheese to melt slightly.

Assemble the sandwich: Spread 1–2 tbs of Red Dog sauce on the top bun and 1 tbs on the bottom (adjust to taste). On the bottom bun (with melted cheese and pepperoni), arrange the reserved pepperoni if any remain, then layer heritage tomato slices, season them with 1/4 tsp kosher salt and 1/8 tsp black pepper, add the Spanish white onion slices, place the 6 quick dill pickle slices, and top with 4 baby gem lettuce leaves.

Finish and serve: Place the top bun (with sauce) over the layered ingredients and press gently. Cut the sandwich in half if desired and serve immediately with any extra Red Dog sauce on the side.