Watermelon Sandwich
A refreshing watermelon snack with savory and tangy layers.
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Rate this RecipeEquipment
- Knife Use a sharp knife for clean watermelon slices.
- Cutting Board
- Paper Towels For patting the watermelon dry.
Ingredients
- 1 slice watermelon About 1 inch thick; pat dry for better layering.
- 2-3 slice pickles Bread-and-butter or dill pickles work best.
- 2-3 slice cheddar cheese Sharp cheddar enhances flavor, but alternatives like gouda can be used.
- 1-2 tablespoon balsamic glaze Can substitute with reduced balsamic vinegar.
- 4-5 leaf fresh basil Tear large leaves for even distribution.
Step-by-Step Instructions
- Begin by slicing a large, seedless watermelon into a thick, round slice about 1 inch (2.5 cm) thick. Trim away the rind carefully to create a flat, sandwich-like layer. Pat it dry with a paper towel to remove excess moisture, which helps other ingredients adhere better.
- Take 2-3 slices of your favorite pickles (about 20-30 g) and lay them evenly across the watermelon slice. Opt for sweet bread-and-butter pickles for a balanced flavor or tangy dill pickles for a zesty kick.
- Place 2-3 thin slices of cheddar cheese (approximately 30-50 g) over the pickles. For best results, use sharp cheddar to enhance the savory notes, or experiment with other cheeses like gouda or feta if preferred.
- Drizzle 1-2 tablespoons (15-30 mL) of balsamic glaze across the cheese. This adds a rich, tangy-sweet flavor that beautifully complements the watermelon’s sweetness.
- Top everything with 4-5 fresh basil leaves. Tear larger leaves into smaller pieces for even distribution. The basil’s herbaceous aroma ties all the flavors together.
- Optionally, add another slice of watermelon on top to make it a true sandwich, or serve it open-faced for a more elegant presentation. Cut into smaller wedges or keep it whole, depending on your serving preference.
Notes
For a spicier twist, use pickled jalapeños instead of pickles.