Pickle Cheddar Cheese Buns

# Ingredient list:

→ Cheese Buns

01 - 8 slices sharp cheddar cheese, approximately ¼ inch thick and 3–4 inches wide

02 - Nonstick cooking spray or parchment paper

→ Pickle Layer

03 - 12 to 14 long dill sandwich pickle slices, drained and patted dry

→ Sandwich Fillings (optional)

04 - 2 tablespoons mayonnaise

05 - 2 teaspoons Dijon mustard

06 - 2 slices fresh tomato

07 - 4 slices deli turkey or ham; omit for vegetarian option

# How-to:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.

02 - Position 4 cheddar slices on the prepared baking sheet, spaced evenly. Place pickle slices in a single, overlapping layer atop each cheddar slice, covering most of the surface.

03 - Cover each pickle-layered slice with another slice of cheddar cheese, pressing gently to form a sandwich.

04 - Bake for 7 to 8 minutes until cheese melts, bubbles at the edges, and turns golden brown.

05 - Remove from oven and allow to cool for 5 minutes until buns firm up and become easy to handle.

06 - If desired, spread mayonnaise and Dijon mustard on the inner sides of each cheese bun. Layer tomato slices and deli meat as preferred.

07 - Carefully place sandwich fillings between two cheese-pickle buns, creating a sandwich.

08 - Enjoy while warm and crisp for best texture.

# Expert Advice:

01 -

The cheese melts into golden, crunchy edges while the pickles stay snappy, creating a texture you can't stop eating.
It's low-carb and gluten-free without feeling like you're missing anything, because you're getting real flavor and real crunch.
Setup takes 10 minutes and baking takes 8—this is weekend brunch energy without the fuss.

02 -

Pat your pickles dry—wet pickles release moisture that makes the cheese steam instead of crisp, and you lose all that golden edge.
Don't use pre-sliced deli cheese from the package; the texture won't melt the same way. Slice from a block or ask the deli counter to slice it thick.

03 -