Type what you have

Ingredients

• ✓ dill pickle
• celery
• onion
• dill pickle juice
• chickpea
• rolled oat
• mayonnaise
• mustard

Instructions

1. 1 Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
2. 2 Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

By veggiegal

Ingredients

• ✓ dill pickle
• pizza dough
• pulled pork
• red onion
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. 2 Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
3. 3 Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

By Rachel Staloch

Ingredients

• ✓ dill pickle
• egg
• ranch salad dressing
• cream cheese
• onion

Instructions

1. 1 Place eggs in a large saucepan and cover with cold water. Bring to a boil; immediately remove from heat. Cover and let eggs stand in hot water, 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Slice eggs in half lengthwise; transfer yolks to a medium bowl. Mash yolks with dressing; fold in cream cheese. Stir in onion and pickle.
3. 3 Generously fill hollowed egg whites with egg yolk mixture. Chill until ready to serve.

By Robin Gibson

Ingredients

• ✓ dill pickle
• whole wheat bread dough
• thousand island dressing
• swiss cheese
• corned beef
• sauerkraut
• caraway seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan.
2. 2 On a lightly floured surface, roll bread dough out into a large circle about 18-inches in diameter; transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until golden.
4. 4 Spread 1/2 of the salad dressing over hot crust. Sprinkle with 1/2 of the Swiss cheese. Arrange corned beef on top of cheese, then drizzle with remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
5. 5 Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.

By FITZWIFE

Ingredients

• ✓ dill pickle
• all-purpose flour
• egg
• ranch dressing mix
• chicken breast
• vegetable oil
• mayonnaise
• sriracha sauce
• potato roll

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place 1/2 cup flour in a small bowl.
3. 3 Beat egg in a shallow bowl with a fork.
4. 4 Place 1 cup flour in a bowl; mix in ranch dressing.
5. 5 Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
6. 6 Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
7. 7 Bake chicken in the preheated oven until juices run clear, about 10 minutes.
8. 8 Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

By Olivia D'Angelo

Ingredients

• ✓ dill pickle
• mayonnaise
• dressing
• hoagie roll
• mustard
• turkey meat
• ham
• swiss cheese
• olive oil

Instructions

1. 1 In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
2. 2 Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

By Maruchy Ramos-Lachance

Ingredients

• ✓ dill pickle
• rotini pasta
• broccoli
• vegan mayonnaise
• olive
• tomato
• dill pickle juice
• dill
• dill
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
2. 2 Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.

By Charley

Ingredients

• ✓ dill pickle
• caper
• mayonnaise
• dill
• lemon juice
• salt
• black pepper

Instructions

1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest

Ingredients

• ✓ dill pickle
• russet potato
• egg
• yellow onion
• mayonnaise
• miracle whip
• plain nonfat greek yogurt
• pickle brine
• mustard
• garlic powder
• salt
• black pepper

Instructions

1. 1 Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
2. 2 Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
3. 3 In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside.
4. 4 Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
5. 5 Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.

By Idaho Potatoes

Ingredients

• ✓ dill pickle
• chicken tender
• mojo marinade
• olive oil
• sweet onion
• cuban bread
• mustard
• swiss cheese

Instructions

1. 1 Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened. Transfer chicken to a resealable plastic bag; add enough mojo marinade to cover chicken. Toss to coat in marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, or up to overnight.
2. 2 Heat olive oil in a large skillet over medium heat. Remove chicken tenders from marinade, shake off excess, and place in the skillet. Discard remaining marinade. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
3. 3 Add sliced onion to the same skillet, adding a bit more oil if necessary; cook until softened, about 3 minutes. Transfer to a plate.
4. 4 Cut Cuban bread into 4 rolls; slice each roll in half lengthwise without cutting all the way through. Spread mustard on bottom and top of each roll to cover. Divide and place pickle slices on bottom rolls, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle; serve.

By lutzflcat

Ingredients

• ✓ dill pickle
• all-purpose flour
• paprika
• milk
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Combine flour and paprika in a bowl. Whisk milk and beaten egg together in a second bowl. Place panko in a third bowl.
2. 2 Heat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's instructions.
3. 3 Dredge one pickle spear in flour mixture; shake off excess. Dip into egg mixture to coat, then lift up so excess egg drips back into the bowl. Press into panko to thoroughly coat. Place breaded pickle, unstacked, onto a plate. Repeat to bread remaining pickles.
4. 4 Spray breaded pickles lightly with cooking spray, then place into the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding the fryer.
5. 5 Cook in the preheated air fryer until panko is golden brown, about 14 minutes, turning halfway through.

By bdweld

Ingredients

• ✓ dill pickle
• all-purpose flour
• salt
• shortening
• water
• ground beef
• onion
• garlic
• salt
• all-purpose flour
• dill pickle juice
• milk
• swiss cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix 1 1/3 cups flour and 1/2 teaspoon salt. Cut in shortening until mixture resembles tiny peas. Add cold water, 1 tablespoon at a time, stirring with a fork after each addition. Mix lightly just until pastry almost cleans the sides of the bowl. Pat into the bottom and sides of an 8-inch pie pan. Bake in preheated oven for 15 minutes.
3. 3 Crumble ground beef into a large skillet and sauté over medium heat for 1 minute. Add onion and garlic. Continue to sauté until onion is browned, about 10 minutes; drain grease.
4. 4 Sprinkle beef mixture with 1/2 teaspoon salt and 1/4 cup flour. Stir in pickle liquid, milk, pickles, and 1 cup shredded cheese. Spoon mixture into pastry shell.
5. 5 Bake in preheated oven for 15 minutes. Sprinkle top with remaining 1 cup cheese and bake an additional 5 minutes, until pastry is golden brown and cheese is bubbly.

By Krystel

Ingredients

• ✓ dill pickle
• chicken leg quarter
• seasoned salt
• black pepper
• olive oil
• balsamic vinegar
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
3. 3 Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
4. 4 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

By MSMUM1977

Ingredients

• ✓ dill pickle
• vegetable broth
• tempeh
• soy sauce
• lemon juice
• garlic
• seaweed flakes
• seaweed granules
• red onion
• celery
• soy mayonnaise

Instructions

1. 1 Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
2. 2 In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

By bibliobubba

Ingredients

• ✓ dill pickle
• ham
• tomato-based chili sauce
• cola-flavored carbonated beverage
• celery
• onion
• brown sugar
• hamburger bun

Instructions

1. 1 Place the chopped ham, chili sauce, cola, celery, onion, dill pickle, and brown sugar into a slow cooker, and stir to mix.
2. 2 Set the cooker to high, and cook for 1 1/2 hours. You may set cooker to low and cook for 3 hours. Serve on buns.

By Sloppycook

Ingredients

• ✓ dill pickle
• flank steak
• mustard
• bacon
• onion
• butter
• water
• beef bouillon

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

Ingredients

• ✓ dill pickle
• lettuce
• tomato
• onion
• butter
• sourdough bread
• olive oil
• pickle juice
• mustard
• ketchup
• grill seasoning
• ground beef
• grill seasoning
• american cheese

Instructions

1. 1 Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
2. 2 Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
3. 3 Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
4. 4 Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
5. 5 Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

By ByMarce

Ingredients

• ✓ dill pickle
• cooking spray
• pizza dough
• ground beef
• onion
• mayonnaise
• yellow mustard
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with nonstick cooking spray; unroll pizza dough over the baking sheet.
2. 2 Bake in the preheated oven until golden, about 8 minutes.
3. 3 Meanwhile, cook and stir beef and onion in a skillet over medium heat until beef is browned and crumbly, 5 to 7 minutes. Drain.
4. 4 Mix mayonnaise and mustard together in a small bowl. Spread over the parbaked crust. Layer beef-onion mixture, Cheddar cheese, and pickles on top.
5. 5 Return to the oven and bake until crust is dark golden brown, 6 to 10 minutes.

By Holly Beauvais

Ingredients

• ✓ dill pickle
• tomato
• bacon
• mayonnaise
• sour cream
• hot dog
• hot dog bun
• lettuce
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato, bacon, pickles, mayonnaise, and sour cream in a bowl; cover with plastic wrap and refrigerate for flavors to blend, about 4 hours.
3. 3 Bring a pan of water to a boil. Add hot dogs; cook until warmed through, 5 to 10 minutes. Drain.
4. 4 Place 1 hot dog in each bun; top each with tomato-bacon mixture. Garnish hot dogs with lettuce and green onion.

By KGora

Ingredients

• ✓ dill pickle
• rye bread
• mayonnaise
• ketchup
• red onion
• horseradish
• corned beef
• swiss cheese
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

By Soup Loving Nicole

Ingredients

• ✓ dill pickle
• water
• butter
• onion
• parsley
• dill weed
• salt
• bread flour
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2. 2 Use the white bread, medium crust setting.
3. 3 Let bread cool completely before slicing.

By Tony

Ingredients

• ✓ dill pickle
• ground sirloin
• salt
• cheddar cheese
• flour tortilla
• tomato
• green leaf lettuce
• red onion

Instructions

1. 1 Divide beef into 4 equal parts; form each part into a thin half-moon-shaped patty, shaped to fill half a tortilla. Season patties with salt and black pepper.
2. 2 Heat a 10-inch, nonstick skillet over medium-high heat. Add patties; cook to your desired doneness, about 3 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
3. 3 Top each patty with ¼ cheese towards end of cooking time; cook until cheese melts. Transfer cheeseburgers to a plate; keep warm.
4. 4 Warm tortillas in a microwave for 10 seconds.
5. 5 Place 1 cheeseburger on one half 1 tortilla; top with 1 tomato slice, 1 lettuce leaf, onion rings, and 3 pickle slices. Fold tortilla in half. Repeat with remaining 3 cheeseburgers, tortillas, tomato slices, lettuce leaves, onion rings, and pickle slices.

By Mission Foods

Ingredients

• ✓ dill pickle
• egg
• bread crumb
• parsley
• seafood seasoning
• salt
• black pepper
• oil

Instructions

1. 1 Beat eggs in a shallow bowl. Combine bread crumbs, parsley, seafood seasoning, salt, and pepper in a separate bowl.
2. 2 Cut pickle spears into fry-sized lengths. Pat dry with paper towels. Dip pickles into beaten eggs, then cover with bread crumbs.
3. 3 Heat oil in a deep-fryer or large saucepan. Fry in batches, turning occasionally, until deep golden brown, 2 to 3 minutes per batch. Drain on paper towels.

By stoneyfood

Ingredients

• ✓ dill pickle
• sirloin tip steak
• bacon
• mustard
• salt
• pepper
• onion
• vegetable oil
• brown gravy mix

Instructions

1. 1 Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.
2. 2 Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well.
3. 3 Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour.
4. 4 When meat is cooked, stir in gravy mix. Heat through.

By WEE-B

Ingredients

• ✓ dill pickle
• crabmeat
• cream cheese
• celery
• green onion
• worcestershire sauce
• seafood seasoning
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
2. 2 Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
3. 3 Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

By Soup Loving Nicole

Ingredients

• ✓ dill pickle
• hamburger bun
• ground beef
• red onion
• ketchup
• yellow mustard
• lettuce
• tomato
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange bun strips in a single layer on a baking sheet. Bake in the preheated oven until lightly toasted, 8 to 10 minutes. Set aside.
3. 3 Cook ground beef in a skillet over medium heat, breaking it apart as it cooks, until no longer pink, 10 to 12 minutes. Add chopped onion, ketchup, pickle, and mustard; stir to combine.
4. 4 Arrange lettuce on a large serving platter; spoon beef mixture over top. Top with sliced onion, tomatoes, and cheese; arrange bun croutons around platter.

By Kristina Bowling Briceno

Ingredients

• ✓ dill pickle
• mayonnaise
• sriracha sauce
• pickle juice
• yellow mustard
• garlic powder
• sugar
• salt
• olive oil
• onion
• ground beef
• hamburger seasoning
• worcestershire sauce
• american cheese
• slider roll

Instructions

1. 1 Mix mayonnaise, Sriracha, pickle juice, mustard, garlic powder, sugar, and salt together in a bowl for comeback sauce. Refrigerate for 1 hour. Set aside 6 teaspoons for sliders; refrigerate remaining sauce for another use.
2. 2 Coat the bottom of a deep pan with a thin layer of oil. Heat over medium heat. Add onion in about a 1/2-inch layer across the whole pan. Cover and let cook until fragrant, 3 to 4 minutes. Reduce heat to medium-low, stir, and re-cover.
3. 3 While onion is cooking, combine beef, seasoning, and Worcestershire sauce in a bowl. Shape into 6 small patties.
4. 4 Toss onion around the pan so as not to burn one side. Place patties over the bed of onion and cover the pan. Cook for 2 minutes.
5. 5 Flip burgers. Place 1/2 a slice of American cheese on top of each burger and several pickle slices on the cheese. Place both halves of buns stacked face-down on top of each burger. The top bun should be the one touching the cheese and pickles. Cover to steam the buns and cook burgers until no longer pink in the centers, 3 to 5 minutes more.
6. 6 Remove the buns and burgers from the pan. Spread comeback sauce on the bottom half of each bun, then load some onions onto it. Place burger and top bun on top. Serve hot.

By Brian Genest

Ingredients

• ✓ dill pickle
• onion
• cheddar cheese
• salad green
• hamburger patty
• black pepper
• salt
• paprika
• mustard
• lemon juice
• white vinegar
• sugar
• olive oil
• onion
• ketchup
• sweet pickle relish
• mayonnaise

Instructions

1. 1 Mix mayonnaise, pickle relish, ketchup, minced onion, olive oil, sugar, vinegar, lemon juice, dry mustard, paprika, salt, and pepper in a bowl to make sauce. Refrigerate until flavors combine, at least 30 minutes.
2. 2 Preheat a large grill pan over medium heat. Cook hamburger patties, turning occasionally, until browned, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Chop patties into bite-sized pieces.
3. 3 Toss chopped hamburger patties, salad greens, Cheddar cheese, diced onion, and pickle chips in a large bowl. Top with sauce before serving.

By SunnyDaysNora

Ingredients

• ✓ dill pickle
• cooking spray
• salmon fillet
• lemon
• dill weed
• dijon mustard
• onion
• tomato
• sport pepper
• celery seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
3. 3 Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
4. 4 Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
5. 5 Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.

By CARMOMOF4

Ingredients

• ✓ dill pickle
• cooking spray
• bacon
• poultry seasoning
• chicken breast
• pepper jack cheese
• hamburger bun
• lettuce
• tomato
• onion

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate with cooking spray.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat until browned and crispy, 7 to 10 minutes. Drain on a paper towel-lined plate.
3. 3 While the bacon is cooking, rub poultry seasoning onto chicken.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top each chicken breast with 2 slices bacon and 1 slice pepper Jack cheese; close the lid and cook until cheese is melted, 2 to 3 minutes.
5. 5 Remove chicken from the grill and place on buns. Top with lettuce, tomato, onions, and pickle slices.

By LMANGONE