Stuffed Deli Pickle Boats
Stuffed Deli Pickle Boats
Ingredients
For the Pickle Boats
- 4 large dill pickles
For the Deli Filling
- 1 head iceberg lettuce, roughly chopped, then finely diced
- 1 pint cherry tomatoes, diced
- 6 slices provolone cheese, folded and diced
- 6 slices deli ham, folded and diced
- 4 slices deli turkey, folded and diced
- 4 slices pepperoni, folded and diced
For the Dressing and Seasoning
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the pickle boats: Slice each large dill pickle lengthwise. Using a small spoon, carefully scoop out the interior flesh and seeds, creating a hollow boat. Reserve the scooped-out pickle flesh.
⏱️ 5 min
- 2
Prepare the vegetables: In a large bowl or the basin of a vegetable chopper, add the roughly chopped iceberg lettuce. Finely dice the lettuce. Add the cherry tomatoes and dice them, then combine with the lettuce.
⏱️ 5 min
- 3
Prepare the deli ingredients: Fold the provolone cheese slices and dice them. Add to the chopped vegetables. Repeat the process for the deli ham, deli turkey, and pepperoni slices, adding each to the vegetable mixture as they are diced.
⏱️ 7 min
- 4
Add dressing and seasonings: To the chopped deli filling mixture, spoon in the mayonnaise, red wine vinegar, and olive oil. Sprinkle generously with Italian seasoning and freshly ground black pepper.
⏱️ 3 min
- 5
Combine the filling: If using a vegetable chopper with a lid, secure the lid and vigorously shake the container to thoroughly mix all the ingredients, dressing, and seasonings. Alternatively, stir well with a spoon until everything is evenly coated.
⏱️ 2 min
- 6
Stuff the pickle boats: Add the reserved scooped-out pickle bits to the mixed deli filling. Using a small scoop or spoon, generously fill each hollowed-out dill pickle boat with the prepared deli salad mixture, pressing it down firmly. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Deli Pickle Boats
Ingredients
For the Pickle Boats
- 4 large dill pickles
For the Deli Filling
- 1 head iceberg lettuce, roughly chopped, then finely diced
- 1 pint cherry tomatoes, diced
- 6 slices provolone cheese, folded and diced
- 6 slices deli ham, folded and diced
- 4 slices deli turkey, folded and diced
- 4 slices pepperoni, folded and diced
For the Dressing and Seasoning
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the pickle boats: Slice each large dill pickle lengthwise. Using a small spoon, carefully scoop out the interior flesh and seeds, creating a hollow boat. Reserve the scooped-out pickle flesh.
⏱️ 5 min - 2
Prepare the vegetables: In a large bowl or the basin of a vegetable chopper, add the roughly chopped iceberg lettuce. Finely dice the lettuce. Add the cherry tomatoes and dice them, then combine with the lettuce.
⏱️ 5 min - 3
Prepare the deli ingredients: Fold the provolone cheese slices and dice them. Add to the chopped vegetables. Repeat the process for the deli ham, deli turkey, and pepperoni slices, adding each to the vegetable mixture as they are diced.
⏱️ 7 min - 4
Add dressing and seasonings: To the chopped deli filling mixture, spoon in the mayonnaise, red wine vinegar, and olive oil. Sprinkle generously with Italian seasoning and freshly ground black pepper.
⏱️ 3 min - 5
Combine the filling: If using a vegetable chopper with a lid, secure the lid and vigorously shake the container to thoroughly mix all the ingredients, dressing, and seasonings. Alternatively, stir well with a spoon until everything is evenly coated.
⏱️ 2 min - 6
Stuff the pickle boats: Add the reserved scooped-out pickle bits to the mixed deli filling. Using a small scoop or spoon, generously fill each hollowed-out dill pickle boat with the prepared deli salad mixture, pressing it down firmly. Serve immediately and enjoy!
⏱️ 3 min