Viral Chopped Turkey Club in a Dill Pickle Sandwich

Watch Me Make It

I’ve been seeing all kinds of chopped sandwich trends online lately from Italian grinders to tuna salad wraps but none of them hit quite like this chopped turkey club stuffed inside a dill pickle. I put this one together at home after combining a few viral ideas I saw floating around and let me tell you it’s everything you want in a turkey sandwich without the bread. Salty, crunchy, creamy, and packed with that deli meat flavor I love in a good turkey club sandwich.

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This is one of those low fuss recipes you can make on the fly without turning on the stove. If you’re looking for low carb recipes or something to throw into your meal plan that still feels fun this is a game changer. You don’t need to be keto to appreciate a crisp dill pickle stuffed with turkey breast, crispy bacon, and fresh veggies chopped up and ready to eat. The chopped turkey club is for you!

Why You’ll Love this Recipe

This chopped turkey club is one of the easiest things you’ll ever make using just a cutting board, a sharp knife, and a few ingredients you probably already have in the fridge. The chopped turkey club is fast, customizable, and makes you feel like you’re eating a legit deli sandwich without the bread slices. I’ve made this for lunch multiple times in the past month and it never gets old.

The chopped turkey club also hits all the textures cold, crunchy, creamy, juicy and it’s one of those recipes that surprises people when they try it. I’ve even used it as a quick party snack or a side dish alongside pasta salad or smoked wings. Whether you’re trying to cut carbs or just want something easy to throw together this chopped turkey club delivers.

Ingredients and Tools You’ll Need

Here’s my chopped turkey club. Feel free to make exactly or feel free to tweak it based on what’s in your fridge:

• 4 Whole Dill Pickles
• 4 oz Deli Turkey Breast
• 4 oz Deli Ham
• 4 Slices Bacon
• 2 Large Leaves Leaf Lettuce
• 3 Thick Slices Tomato
• ¼ C Mayonnaise
• ½ teaspoon Black Pepper
• ½ teaspoon Onion Powder

I like pickles that are crisp and briny and half sour pickles work great too. You’ll also want a sharp knife, a cutting board, and paper towels to keep things clean while coring the pickles.

How to Make It

Preparation

Let's make the pickle bun for the chopped turkey club. Start by slicing your pickles in half lengthwise. Use a small spoon or the tip of a knife to scoop out the center and make room for the filling. You don’t have to hollow them completely just enough to turn each one into a little pickle canoe.

Next grab your turkey breast, ham, bacon, lettuce, tomato, mayo, and seasonings. Lay them flat on your cutting board like you’re about to build a classic club sandwich. Keep everything stacked up loosely so it’s easy to chop evenly.

Chopping

You can't have a chopped turkey club without the CHOPPED. Use a large sharp knife to run through the whole pile repeatedly until everything is finely diced. You want bite sized pieces but not mushy and the mayo should coat it all while you chop.

The mix should look creamy and colorful with flecks of tomato and lettuce throughout. It’ll smell just like a proper turkey sandwich and that onion powder plus black pepper combo gives it a flavor close to what you’d get at a Jimmy Johns or Jersey Mike's. Make sure the bacon is crumbled evenly so every bite gets that salty crunch.

Assembly

Take your hollowed out pickle halves and start spooning in the chopped turkey club mix. Press it in gently to help it hold but don’t overstuff or it’ll fall apart when you pick it up. I usually chill them for 10 minutes in the fridge but they’re great served right away too.

You can eat the chopped turkey club cold and cut like sushi bites or grab a fork and dig in if you loaded them up too much. Either way they’re super refreshing and satisfying. The texture contrast is honestly what makes the end result so good.

Serving Suggestions

I love serving the chopped turkey club right off the board with an ice cold drink. If I’m bringing them to a party I’ll line a small tray with parchment paper and arrange them neatly like deviled eggs. They hold up surprisingly well at room temp and go great with pasta salad, smoked ribs, or my pickle burnt ends.

They also make an easy lunch when I’m low on time or ingredients. I’ll prep the chopped mix and store it in the fridge then just core the pickles when I’m ready to eat. You can even pack them in a container for on the go lunches or picnic snacks.

Recipe Notes and Pro Tips

If your pickles are extra juicy pat them dry with paper towels after coring so the filling stays put. Smaller pickles also work great if you want more of a bite sized snack. I’ve used this as a game day finger food and they disappear fast.

Not into mayo? Try honey mustard instead or mix mayo with a splash of red wine vinegar for some tang. You can also mix in chopped banana peppers or red onion slices to amp up the flavor even more.

This is one of those club sandwiches you can riff on endlessly. The chopped method makes it super forgiving and it tastes amazing every single time.

Variations

Here are a few ways to change it up:

• Use roast beef or deli chicken instead of turkey
• Add cheddar, provolone, or Swiss cheese diced into the mix
• Swap mayo for honey mustard or a spicy aioli
• Add chopped avocado or hard boiled egg
• Make it spicy with diced jalapeños or crushed red pepper flakes
• Use lettuce wraps instead of pickles if you want to mix it up

If you liked my chopped Italian sub sandwich or my pickle dog recipe you’re gonna love this one. It’s a great low carb option with big flavor and a good reason to skip the bread once in a while.

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