For thirty-something years, peanut butter and pickles lived in two separate universes. Then I read somewhere about the combination of the two. Finally, I tried it in a sandwich, and all I can say is wow. That sweet and salty and creamy and briny combination is a culinary big bang.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
How do you improve upon this? Why not add something crunchy? A peanut butter and fried pickle sandwich? Count me in.
This isn’t a project! Fried pickles take no time at all. A quick dip in a flour and egg mixture, followed by a crunchy coating.
Oh, and the crunch coating is crushed potato chips. So there’s that.
Crushed potato chips, another popular sandwich adornment, tasted far superior than breadcrumbs. Those savory, salty, and straight up addicting. After a quick 3 minute fry that potato chip coating goes from crispy to mega crunchy.
If I were you, I’d fry extra. They make one heck of a crispy, delicious snack.
Peanut Butter and Fried Pickle Sandwich
makes 2 sandwiches
- 1 large egg
- 1 tablespoon all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- 1 1/2 ounce potato chips, crushed (3/4 cup)
- 1 whole pickle, cut into 12 ¼-inch thick rings
- 1/4 cup vegetable oil
- Peanut butter
- 4 slices hearty white sandwich bread
1. Whisk egg and flour, salt, and pepper in shallow dish. Add crushed chips to second shallow dish.
2. Pat pickles dry with paper towels. Working with several pickles. at a time, dredge in egg mixture, letting excess drip off, then coat with crushed chips, pressing gently to adhere; transfer to plate.
3. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Cook pickles until golden brown, 2 to 3 minutes per side, then transfer to paper towel–lined plate.
4. Spread peanut butter on bread and top with fried pickles. Serve.