The Big Pickle Recipe
Make The Big Pickle Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickle Brine and Quick Pickles
Sandwich Build (The BiG PiCKLE)
Method
Pickle Brine and Quick Pickles
- 1
Prepare cucumbers
Wash cucumbers thoroughly. Trim the blossom ends and slice cucumbers into 1/4-inch rounds or lengthwise spears depending on preference. Put sliced cucumbers into a large bowl or measuring cup that will fit your jars.
- 2
Make brine
In a medium saucepan combine 2 cups water, 1 cup white vinegar, 1 cup apple cider vinegar, 3 tablespoons sugar, and 2 tablespoons fine sea salt. Add smashed garlic cloves, 2 teaspoons black peppercorns, 1 teaspoon mustard seeds, 1/2 teaspoon red pepper flakes (if using), and 1 bay leaf. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.
- 3
Pack jars
Place 1 fresh dill sprig into each clean 16-oz jar (or distribute over several containers). Tuck cucumbers into jars, packing them tightly but without crushing. Add thinly sliced red onion among the cucumbers if you like a sharp note (reserve the 1/2 cup listed for the sandwich if you prefer).
- 4
Pour brine and steep
Pour the hot brine over the cucumbers and aromatics, leaving about 1/4 inch headspace. Make sure cucumbers are fully submerged; tap jars to release bubbles. Let jars cool to room temperature uncovered, then cover and refrigerate. Allow at least 2 hours for quick pickles, but 24 hours yields best flavor. This will yield about 2 to 3 cups of quick pickles suitable for the sandwich.
Sandwich Build (The BiG PiCKLE)
- 5
Prepare bread
Slice the loaf horizontally to create top and bottom halves. If using ciabatta or large sourdough, you can further split into two large sandwich portions. Spread softened butter evenly on the cut faces of both halves.
- 6
Toast bread
Heat a large skillet or griddle over medium heat. Place buttered cut sides down and toast until golden brown and crisp, about 3–4 minutes. Remove from heat and leave cut sides up while assembling.
- 7
Mix sandwich spread
In a small bowl combine 1/2 cup mayonnaise and 2 tablespoons Dijon mustard. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth.
- 8
Assemble sandwich - bottom layer
Spread half of the mayo-Dijon mixture over the bottom half of the toasted bread. Layer half the Swiss slices to create an even cheese layer. Add all of the roasted turkey slices, distributing evenly. Top turkey with half the smoked ham slices.
- 9
Add pickles and veggies
Drain a cup of the quick pickles from the refrigerator and arrange them in an even layer over the meats. Scatter the thinly sliced red onion and tomato slices (if using) over the pickles. Add lettuce leaves on top of the vegetables.
- 10
Top layer
Lay the remaining provolone and any remaining cheese slices over the lettuce (cheese on top helps keep sandwich together). Spread the remaining mayo-Dijon on the inside of the top half of the bread and place it over the sandwich stack, cut side down.
- 11
Press and slice
Press the sandwich gently to compress layers. For a cleaner cut and to meld flavors, optionally wrap the sandwich tightly in plastic wrap and refrigerate 20–30 minutes. Unwrap and slice the sandwich into desired portions (4 large or 8 smaller).
- 12
Serve
Serve each portion with extra quick pickles on the side and, if desired, a small bowl of extra Dijon-mayo for dipping. The sandwich is best eaten within 24 hours; store wrapped in the refrigerator.