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Cucumbers and Egg Salad
Lunch American

Cucumbers and Egg Salad

4.2

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil. Cover, remove from the heat, and let stand for 10 to 12 minutes. Transfer eggs to a colander and run under cold water to cool.
  2. 2 Peel and chop eggs. Chop cucumbers and pickles.
  3. 3 Combine eggs, cucumbers, pickles, and mayonnaise in a bowl; mix until well blended. Cover and refrigerate until chilled, about 1 hour.

By Eva Ryder

Montreal Reuben Sandwich
Lunch American

Montreal Reuben Sandwich

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat a large skillet or griddle over medium heat.
  2. 2 Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.
  3. 3 While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.
  4. 4 Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.
  5. 5 Serve with dill pickle.

By canadian-brit

Cheesy Bacon Ultimate Dogs
Lunch American

Cheesy Bacon Ultimate Dogs

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
  3. 3 Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
  4. 4 Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
  5. 5 Place each cooked hot dog onto a bun and top with 2 pickle slices.

By Rebekah Rose Hills

Tuna Panini Melt
Lunch American

Tuna Panini Melt

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
  2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
  3. 3 Preheat a panini press according to manufacturer's instructions.
  4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Classic Cuban Midnight (Medianoche) Sandwich
Lunch American

Classic Cuban Midnight (Medianoche) Sandwich

4.7

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides.
  2. 2 On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter.
  3. 3 Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning.
  4. 4 Slice diagonally and serve hot.

By Pretty Pink Bullets

Lela's Fourth of July Potato Salad
Lunch American

Lela's Fourth of July Potato Salad

4.6

Prep
30 min
Cook
60 min
Total
210 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
  2. 2 Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
  3. 3 Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.

By Lela

Karen's Salmon Salad
Lunch American

Karen's Salmon Salad

4.0

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

By KAREN325

Tangy Potato Salad
Lunch American

Tangy Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
  2. 2 Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
  3. 3 Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
  4. 4 Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
  5. 5 Refrigerate potato salad before serving, 10 to 15 minutes.

By Greenleafwolf

Tampa Cuban Hand Pies
Lunch American

Tampa Cuban Hand Pies

3.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
  3. 3 Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
  4. 4 Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
  5. 5 Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
  6. 6 Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.

By lutzflcat

Chicago-Style Hot Dog
Lunch American

Chicago-Style Hot Dog

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.
  2. 2 Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.
  3. 3 Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!

By elsaw

Tuna, Noodles, Pickles and Cheese
Lunch American

Tuna, Noodles, Pickles and Cheese

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.
  2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
  3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Dad's Potato Salad
Lunch American

Dad's Potato Salad

3.5

Prep
45 min
Cook
45 min
Total
175 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  2. 2 While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
  4. 4 Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

By mattdillard911

Beaumont Ranch Potato Salad
Lunch American

Beaumont Ranch Potato Salad

4.6

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam-dry, 1 to 2 minutes.
  2. 2 Whisk oil, vinegar, water, and Italian dressing mix together in a bowl until well blended. Set aside.
  3. 3 Slice potatoes until chunky; place in a large bowl. Stir in dressing; toss to coat, then cool. Stir in bacon, celery, pickle, and green onion; fold in mayonnaise until evenly distributed.

By ranch_maven

Fiesta Pasta Salad with Dill Pickles
Lunch American

Fiesta Pasta Salad with Dill Pickles

3.3

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, about 6 minutes; add frozen mixed vegetables. Continue cooking until fusilli and vegetables are tender yet firm to the bite, about 6 minutes more. Drain.
  2. 2 Rinse fusilli-vegetable mixture under cold running water until cool. Drain and set aside.
  3. 3 Combine creamy salad dressing, pickles, celery, radishes, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard in a large bowl; stir in fusilli and vegetables. Cover the bowl with plastic wrap; and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

By ROB23

Nadine's Tangy Fish Tacos Slaw
Lunch American

Nadine's Tangy Fish Tacos Slaw

4.5

Prep
15 min
Cook
Total
120 min

Instructions

  1. 1 Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
  2. 2 Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

By Tere Shabi

Grandma Becky's Pasta Salad
Lunch American

Grandma Becky's Pasta Salad

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
  2. 2 Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill, salt, and black pepper in a large bowl; fold in pasta shells and Cheddar cheese.

By dselgy

Cauliflower Salad
Lunch American

Cauliflower Salad

4.6

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
  2. 2 In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.

By Debbie Lopez

Grilled Turkey Cuban Sandwiches
Lunch American

Grilled Turkey Cuban Sandwiches

4.8

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly coat the cold grate with cooking spray. Arrange a drip pan on grill.
  2. 2 Pat turkey dry with paper towels; discard gravy packet (or refrigerate and use within 2 to 3 days). Lift and shift string netting position for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit; brush turkey with oil.
  3. 3 Combine cumin, salt, and black pepper; sprinkle over turkey.
  4. 4 Place turkey over drip pan on the preheated grill; grill, covered, until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees C), 1 ¼ to 1 ¾ hours. Transfer to a cutting board; rest 10 minutes. Keep grill on.
  5. 5 Remove string netting. Cut half of turkey into six ⅛-inch-thick slices; set aside. Refrigerate unsliced turkey for another use.
  6. 6 Halve bread loaves, lengthwise, then, cut each into 3 pieces (for 6 sandwiches). Spread each bread bottom with 2 teaspoons mustard; top with sliced turkey, ham, Swiss cheese, pickles, and bread tops. Press sandwiches with hands to flatten; tightly wrap each in aluminum foil.
  7. 7 Grill wrapped sandwiches, each weighted with a heavy iron-skillet or brick, until heated through, 3 to 5 minutes per side.
  8. 8 Serve sandwiches warm, wrapped in aluminum foil.

By Butterball

Dill Pickle Soup
Lunch American

Dill Pickle Soup

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Melt butter in a large stockpot over medium heat. Whisk in flour and cook until it begins to turn pale beige in color, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth, 2 to 3 minutes.
  2. 2 Add dill pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves; increase the heat to medium-high and bring to a boil.
  3. 3 Reduce the heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from the heat and whisk in milk. Remove bay leaves before serving.

By Heather K

Deconstructed Big Mac
Lunch American

Deconstructed Big Mac

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine mayonnaise, ketchup, dill pickle relish, sugar, vinegar, and garlic in a small bowl. Whisk until well combined and set sauce aside.
  2. 2 Divide ground beef into 10 rounds, 3/4 ounce each, and shape into a small patties. Season with salt and pepper.
  3. 3 Heat a skillet over medium-high heat and cook mini burgers until brown and cooked through, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
  4. 4 Lay lettuce leaves on a large platter. Drizzle a small bit of sauce on top of the leaves. Place hamburger patties on top of the lettuce.
  5. 5 Drizzle more sauce on top of the patties and sprinkle with onion, tomatoes, and cheese. Add toasted bun and a pickle to the platter for garnish.

By LaDonna Langwell

Red Potato Salad
Lunch American

Red Potato Salad

4.7

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
  3. 3 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.
  4. 4 Pour over potatoes; gently toss to coat.
  5. 5 Chill in the refrigerator for at least 3 hours before serving.

By Michelle Ramey

Chicago Macaroni Salad
Lunch American

Chicago Macaroni Salad

4.3

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
  2. 2 Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
  3. 3 Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.

By Lisa Anne

Primo Pasta Salad
Lunch American

Primo Pasta Salad

3.5

Prep
45 min
Cook
10 min
Total
235 min

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. Rinse with cold water until completely cooled; drain.
  2. 2 Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. 3 Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. 4 Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

By Klantz

Mock Sliders
Lunch

Mock Sliders

3.2

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 In a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
  2. 2 Cut rolls in half horizontally. Spread bottoms with the corned beef mixture. Replace tops.
  3. 3 Microwave 30 to 45 seconds on high heat, until hot and moist. Top with dill pickle slices before serving.

By Peg

School Lunch Bagel Sandwich
Lunch

School Lunch Bagel Sandwich

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
  2. 2 Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

By VeggieLovinHippie

Cream Of Dill Pickle Soup
Lunch

Cream Of Dill Pickle Soup

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
  2. 2 Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
  3. 3 Stir celery salt into soup and bring to a simmer.
  4. 4 Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

By Captain K

Simple Tuna Melt
Lunch

Simple Tuna Melt

4.4

Prep
3 min
Cook
7 min
Total
10 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
  2. 2 In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
  3. 3 Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

By JONCLEGG