The first time I bit into a Jimmy John’s Picklewich, it was a surprise in the best way, cold, crunchy, vinegary, and somehow still satisfying like a full sandwich. I’d just come back from a long walk, craving something salty and fresh but not too heavy. I ordered the Turkey Picklewich on a whim, mostly because it sounded ridiculous. No bread? Just a giant pickle? But then came that snap from the chilled dill casing, the cool bite of turkey and cheese, and the tangle of shredded lettuce holding it all together. I swear I stood still in the parking lot, grinning like a fool.
This Picklewich copycat is just like that. A little odd. A little brilliant. If you’re a pickle lover (the real kind who drinks brine straight from the jar sometimes), this is your sandwich dream come true. It swaps the bread for a hollowed-out dill pickle, tucks in meats and cheese, and finishes with that classic Jimmy John’s oil, vinegar, and oregano-basil sprinkle. It’s part sandwich, part snack, all crunch. Best of all, it’s totally customizable, do it up like the Vito, or keep it light with turkey.
Table of Contents
How to Make Copycat Jimmy John’s The Picklewich
Start with giant, cold dill pickles, the kind that crunch like you just bit into a backyard garden. Slice them lengthwise and scoop out a shallow groove so the fillings have a home, not a slip’n slide. Pat them dry like you mean it. Then comes the fun: stack in shredded iceberg, thin provolone, deli meats, tomato, and red onion. Drizzle with that classic Jimmy John’s oil and vinegar mix (don’t skip the oregano and basil, it’s their secret handshake). Cap it with the other pickle half, press gently, and try not to laugh when you realize you’ve made a sandwich without bread that’s still weirdly satisfying. Dip it in Pickle Ranch if you dare. It’s cold, crunchy, and just a little unhinged, in the best way.
Nutrition Facts (per 1 Turkey Picklewich)
Calories: 185
Total Fat: 10 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
Cholesterol: 40 mg
Sodium: 990 mg
Total Carbohydrates: 4 g
• Dietary Fiber: 1 g
• Sugars: 2 g
Protein: 17 g
Vitamin A: 10% DV
Vitamin C: 6% DV
Calcium: 15% DV
Iron: 6% DV
Ingredients (for 2 Picklewiches)
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
For the Pickle “Bun”
- 2 large whole dill pickles (5–6 inches, firm and cold)
- Paper towels (for drying)
Fillings (choose one protein per sandwich)
- 3–4 oz turkey breast, thin sliced
- OR 2 oz salami + 1½ oz capocollo (for Vito style)
- OR 3–4 oz smoked ham
- OR 3–4 oz roast beef
- OR ¼–⅓ cup tuna salad
- OR 2–3 slices provolone or veggie mix for the vegetarian version
Plus:
- 2–4 thin slices provolone cheese
- 1½ cups shredded iceberg lettuce
- 4–6 thin tomato slices (seedless center cuts work best)
- ¼ red onion, very thinly sliced
Oil & Vinegar Seasoning
- 2 tsp red wine vinegar
- 2 tsp olive oil or neutral oil
- ¼ tsp dried oregano
- ⅛ tsp dried basil
- Pinch of salt and pepper
Optional: Copycat Pickle Ranch Dip
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp pickle brine
- 1 tbsp finely minced dill pickle
- ½ tsp dried dill or 1 tsp fresh chopped
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Pinch sugar
- Fresh ground black pepper, to taste
Tools You’ll Need
- Small spoon or melon baller
- Sharp knife
- Chopping board
- Mixing bowl (for dressing or ranch)
- Small whisk or fork
- Serving plate or tray
- Optional: cocktail skewers or sandwich picks
Instructions
1. Prep the Pickle “Buns”
Chill your pickles in the fridge for at least 30 minutes for that signature crisp. Slice them lengthwise, then use a spoon to gently carve out a shallow trench from each half. Don’t scoop too deep, just enough to cradle the fillings. Place cut-side down on paper towels and blot dry.
2. Make the Seasoning
Whisk together the oil, vinegar, oregano, basil, salt, and pepper. Brush or drizzle a little over each pickle half. This is that unmistakable Jimmy John’s flavor in every bite.
3. Layer the Fillings
On one half of each pickle, lay down a good handful of shredded iceberg. Add cheese, then your chosen meat (or tuna/veggies), followed by tomato and onion slices. Keep everything centered and stacked low.
4. Close and Serve
Top with the other pickle half. Gently press together. If you like, insert skewers or sandwich picks to hold it. Serve whole, or slice in half at an angle for dramatic flair.
5. Optional: Mix the Pickle Ranch
Stir all the ranch dip ingredients together and chill for at least 20 minutes. Serve it on the side for dipping, or drizzle inside before capping the sandwich for full dill overload.
Tips
- Use fresh, cold pickles for the best crunch. Warm pickles = floppy mess.
- Always blot the insides dry or the sandwich will slip apart.
- Build low and tight, too much filling and it all pops out with the first bite.
- Shredded lettuce helps hold everything in place.
- Chill your plate or cutting board beforehand if you want the Picklewich to stay crisp longer.
What to Serve With
Crunchy & Cool
- Kettle Chips or Pickle-Flavored Chips: That extra salty crunch is a perfect match. Jimmy John’s offers Pickle Jimmy Chips during their promotions, and you can grab a similar taste with Lay’s Dill Pickle chips or any kettle-cooked variety.
- Baby Carrots or Celery Sticks: If you’re feeling virtuous, these are great for scooping up extra Pickle Ranch and won’t overshadow the sandwich.
Comforting & Contrasty
- Mini Cheese Cubes: Something creamy and mild like Colby Jack or Havarti helps mellow the acid hit of the pickle.
- Buttery Croissant or Soft Roll (on the side): For folks who do miss the bread, this soft, flaky add-on rounds out the meal without replacing the pickle magic.
If You’re Going Full “Triple Pickle”
- Pickle Ranch Dip: Already in this recipe! It’s creamy, tangy, and works beautifully with chips, veggies, or even drizzled inside the sandwich.
- Pickleback Shot (for adults): A bold, briny shot of whiskey followed by cold pickle juice. Not for everyone, but for the right someone, it’s bliss.
Variations
The Vito Picklewich
Go full Italian with salami, capocollo, provolone, and that classic Jimmy John’s oil and vinegar. This one hits hard, salty, tangy, meaty. It’s the boldest of the bunch.
Light Turkey Crunch
Use oven-roasted turkey and just one slice of provolone for a leaner bite. Great for lunch when you don’t want to nap immediately afterward.
Vegetarian Picklewich
Skip the meat, double the cheese, and load up with tomato, cucumber, green pepper, and onion. The pickle still does all the heavy lifting for flavor.
Mini Picklewich Bites
Use baby dill pickles sliced in half to create snack-sized Picklewich bites. Great for parties or meal prep, especially when skewered.
Dill Pickle Roll-Ups (Deconstructed Style)
If you don’t feel like hollowing pickles, just roll thin meat and cheese around whole spears. Same flavor, different format. Call it lazy Picklewich.
Spicy Version
Add a few slices of pickled jalapeños or a swipe of sriracha mayo. It turns the crunch into a bit of a firecracker.
Ingredient Substitutes
Pickles
- Original: Large whole dill pickles
- Substitutes: Grillo’s or Claussen are best. Can’t find those? Try kosher dills or half-sour pickles, but avoid bread-and-butter pickles (too sweet). In a pinch, use a halved cucumber and load it with salt and vinegar.
Meats
- Original: Deli turkey, salami, capocollo, ham, roast beef
- Substitutes: Chicken breast, smoked tofu slices (for veg option), or even thin sliced leftover rotisserie chicken
Cheese
- Original: Provolone
- Substitutes: Mozzarella, Monterey Jack, Swiss, Havarti, or dairy-free cheese for vegan build
Lettuce
- Original: Iceberg
- Substitutes: Romaine (chopped small), green leaf, or cabbage slaw mix
Oil & Vinegar Dressing
- Original: Red wine vinegar + olive oil + herbs
- Substitutes: White wine vinegar or pickle brine instead of red wine vinegar; use avocado oil or sunflower oil for a neutral taste
Pickle Ranch Dip
- Original: Mayo, sour cream, brine, dill
- Substitutes: Greek yogurt instead of sour cream, or all mayo if you want it richer; dried dill can be replaced with fresh chives or tarragon for a twist
Honest Review
After a handful of attempts (and a few slippery fails), this homemade Picklewich finally locked into that Jimmy John’s groove. The crunch of the cold dill pickle? Spot on. The oil and vinegar drizzle with oregano-basil? Straight out of the JJ playbook. It’s salty, snappy, and surprisingly filling for something that doesn’t involve bread.
Is it exactly like the Jimmy John’s version? Not quite. They’ve probably got custom-sourced pickles and deli slicers that shave meat thinner than I can manage at home. But flavor-wise? It absolutely scratches the same itch. That fast-food-meets-deli hit, minus the drive-thru wait. I’d even say it tastes cleaner and brighter, especially if you use good pickles.
Just know, it’s not for the pickle-curious. This is for the pickle-devoted. If that’s you? You’ll want to make this again. Probably tomorrow.
Ingredients
- 2 large whole dill pickles (5–6 inches, firm and cold)
- Paper towels (for drying)
- 3–4 oz turkey breast, thin sliced
- OR 2 oz salami + 1½ oz capocollo (for Vito style)
- OR 3–4 oz smoked ham
- OR 3–4 oz roast beef
- OR ¼–⅓ cup tuna salad
- OR 2–3 slices provolone or veggie mix for the vegetarian version
- 2–4 thin slices provolone cheese
- 1½ cups shredded iceberg lettuce
- 4–6 thin tomato slices (seedless center cuts work best)
- ¼ red onion, very thinly sliced
- 2 tsp red wine vinegar
- 2 tsp olive oil or neutral oil
- ¼ tsp dried oregano
- ⅛ tsp dried basil
- Pinch of salt and pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp pickle brine
- 1 tbsp finely minced dill pickle
- ½ tsp dried dill or 1 tsp fresh chopped
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Pinch sugar
- Fresh ground black pepper, to taste
Instructions
Chill the pickles in the fridge for at least half an hour so they stay crisp, then slice them lengthwise. Use a spoon to carve a shallow trench down the center of each half, just enough to hold the fillings without cutting too deep. Lay the halves cut-side down on paper towels and blot dry. In a small bowl, whisk together the oil, vinegar, oregano, basil, salt, and pepper to make the seasoning. Brush or drizzle a bit over each pickle half to give them that signature Jimmy John’s tang.
On one pickle half, start layering your fillings: a handful of shredded iceberg lettuce first, then cheese, followed by your choice of meat, tuna, or veggies, and finally tomato and onion slices. Keep the layers centered so the sandwich holds together neatly. Place the other pickle half on top and press gently. Use a skewer or sandwich pick if you want to keep it in place, or slice the sandwich in half at an angle for a clean, deli-style presentation.
If you want to take it further, mix together the ranch dip ingredients and let it chill for about 20 minutes. Serve it on the side as a dipping sauce, or drizzle some inside before closing the sandwich for the ultimate dill-loaded bite.
Notes
Calories: 185 Total Fat: 10 g • Saturated Fat: 4 g • Trans Fat: 0 g Cholesterol: 40 mg Sodium: 990 mg Total Carbohydrates: 4 g • Dietary Fiber: 1 g • Sugars: 2 g Protein: 17 g
