The pickle dip sandwich is inspired by my one of my favorite appetizers: fried cheesy pickles served with sriracha ranch. I took all of the components of that and made it a sandwich. I originally made this sandwich for my sister-in-law's baby shower because it is a pregnant lady's dream. It explodes with flavor-creamy, briny, salty, cheesy, a little spicy — all of the good stuff.
Technique tip: Don't hold back on the butter! And tenting the bread after it toasts will help it get crisp. If you want to give the pickle spread a more dippable consistency (to serve it as a dip and not as a spread), add another 1/4 cup to 1/2 cup of ranch.
Swap option: Olive oil instead of butter; turkey instead of bologna; or it would even be good without meat. Also, the pickle dip is delicious on its own!
Ingredients
- 1/2 cup ranch dressing
- 4 ounces cream cheese, softened
- 2 tablespoons sriracha
- 1 cup shredded aged Havarti cheese
- 4 whole kosher dill pickles, quartered and chopped (about 1 cup)
- 1 tablespoon pickle brine
- 1 tablespoon fresh chopped dill
- Unsalted butter
- 2 thick slices French bread (3/4-inches thick)
- 3 slices bologna
- Pickle Dip (recipe above)
- Shredded iceberg lettuce
- Kettle chips
Preparation
For the pickle dip spread:
Combine all ingredients.
For the sandwich:
1.Melt a nice layer of butter in a pan over medium heat.
2.Toast the bread on each side until golden, smooshing it slightly so that it gets a good amount of butter.
3.Transfer to a wire rack or tent them against each other to cool and get crisp.
4.Add the bologna to the pan and cook on both sides until browned.
5.Spread each slice of bread with a layer of pickle dip.
6.Top one slice with lettuce and then the bologna and then the chips and top with the other slice of bread.