Taiwanese Pickle Sandwich Recipes

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PICKLE SUB



Pickle Sub image

This pickle sub sandwich from Delish.com is a pickle lover's low-carb dream come true.

Categories     pickle sandwich recipe     low-carb pickle recipe     pickle recipe     pickle sub     low-carb sandwich

Time 10m

Yield 3

Number Of Ingredients 6

3 large pickles
Mustard, if desired
Mayonnaise, if desired
6 slices ham
3 slices provolone
1 tomato, sliced

Steps:

  • Slice pickles in half lengthwise. Using a spoon, scoop out the seeds.
  • Spread mustard and mayo on the bottom "bun" of the pickles. Top with ham, cheese, and tomatoes. Top with the other pickle "bun" and serve.

CHEESE AND PICKLE SANDWICHES



Cheese and Pickle Sandwiches image

So good with a big mug of steaming hot, sweet tea! I sometimes like to serve these with pickled onions on the side, too. My favorite pickles to use for this are the wonderfully crisp and fresh-tasting bread & butter pickles sold at Trader Joe's.

Provided by Halcyon Eve

Categories     Lunch/Snacks

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

2 slices whole wheat bread
mayonnaise, to taste (I just spread thinly on each slice)
mustard, to taste (whatever kind you like, I like yellow or spicy stone-ground)
1 -2 slice cheddar cheese (better with a at least a medium-sharp cheddar, if not sharp cheddar)
1/4 cup bread and butter pickles, drained (or to taste)

Steps:

  • Spread mayonnaise and mustard on bread. Trim cheese slices to fit bread and place on one slice. Lay pickles over cheese and top with second slice of bread.
  • This is a little easier to eat if cut in half, since the pickle slices tend to want to escape.

Nutrition Facts : Calories 285, Fat 11.7, SaturatedFat 6.4, Cholesterol 29.4, Sodium 755, Carbohydrate 34.2, Fiber 4.5, Sugar 7.1, Protein 12.8

THE SLEEPING PICKLE SANDWICH



The Sleeping Pickle Sandwich image

A fun and cute way to serve up a hot ham, turkey or bologna and cheese sandwich to your little one. This recipe is courtesy of Better Homes and Gardens Kids' Snacks; 1985.

Provided by TheDancingCook

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 5

2 slices bread
2 slices deli turkey or 2 slices bologna
1 whole dill pickle, halved
2 slices American cheese or 2 slices cheddar cheese, etc
butter or margarine, spread

Steps:

  • Preheat oven or toaster oven to 400 degrees.
  • Spread one side of each bread slice with butter or margarine; place on an ungreased baking sheet.
  • Place a meat slice on top of each slice of buttered bread and top with the pickle.
  • "Cover up" pickle with a slice of cheese, covering up one end of the pickle and folding back a corner of the cheese, if desired.
  • Bake for 7-8 minutes or until cheese is melted and edges of bread are crisp.

Nutrition Facts : Calories 188.4, Fat 8.5, SaturatedFat 4.3, Cholesterol 29.6, Sodium 1157.4, Carbohydrate 16.8, Fiber 1.4, Sugar 2.2, Protein 10.9

TAIWANESE PICKLE SANDWICH



Taiwanese Pickle Sandwich image

Make and share this Taiwanese Pickle Sandwich recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches

Number Of Ingredients 8

1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1/2 small Thai chile, diced
1 lb pickled mustard greens, rinsed and cut into long strips
2 -2 1/2 tablespoons granulated sugar
4 deep-fried panko-crusted rolls
fresh fresh cilantro stem
crushed peanuts

Steps:

  • Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside.
  • Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.

Nutrition Facts : Calories 224.2, Fat 5.9, SaturatedFat 0.8, Sodium 310.7, Carbohydrate 37, Fiber 1.4, Sugar 7.6, Protein 5.8

QUICK PICKLED ASIAN SLAW



Quick Pickled Asian Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 small head green cabbage, thinly sliced
1/2 English cucumber, thinly sliced into half-moons
2 large carrots, cut into thin strips (see Cook's Note)
1/2 cup rice wine vinegar
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
  • Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS



Taiwanese Ground Pork and Pickled Cucumbers image

This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.

Provided by CollinW

Categories     World Cuisine Recipes     Asian     Chinese

Time 32m

Yield 2

Number Of Ingredients 15

1 tablespoon Chinese rice wine
1 tablespoon soy sauce paste
1 tablespoon soy sauce
1 teaspoon white sugar
3 dashes ground white pepper
½ pound ground pork
⅓ cup Taiwanese pickled cucumbers with brine, chopped
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon ground star anise
1 ½ cups water
¼ teaspoon sesame oil
2 green onions, chopped

Steps:

  • Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
  • Mix ground pork with brine from cucumbers together in a bowl.
  • Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
  • Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
  • Top pork mixture with sesame oil and green onions.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 11 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 1282 mg, Sugar 3.4 g

PEANUT BUTTER AND PICKLE SANDWICH



Peanut Butter and Pickle Sandwich image

There are a few other PB&P sanwiches on Recipezaar, so I know I'm not crazy. These are only slightly different because after trying other pickles I think the bread and butter pickle chips are best for this. I use a brand called Bubbies which I highly recommend.

Provided by Ilysse

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 slices sandwich bread
2 -3 tablespoons peanut butter
9 bread and butter pickles

Steps:

  • I prefer white bread but use what you like best and spread the peanut butter on one side of each slice. I like for the peanut butter to be on either side of the pickels as I feel it makes a more balanced sandwich. If you like a lot of peanut butter then use as much as you need.
  • Evenly place the pickle chips on one slice of bread on top of the peanut butter. I usually find 3 rows of 3 chips is good but if you need more or less go for it.
  • Top this with the second slice of bread, peanut butter inside,.
  • Cut in half and eat. YUM!

Nutrition Facts : Calories 379.5, Fat 17.9, SaturatedFat 3.7, Sodium 971.9, Carbohydrate 45.1, Fiber 4.2, Sugar 11.6, Protein 12.5

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