Close
Photo:Getty Images
Getty Images
The humble sandwich: there’s no secret as to why it’s a popular meal. A sandwich is a versatile choice that checks a lot of boxes. Breakfast sandwich on a fresh bagel? Literal perfection! Lunchbox staple? You bet! Sub sandwiches for dinner? I can hear the crowd cheering! Gluten-free, dairy-free, vegan options? Of course!
Our 30 Best Sandwich Recipes
In my humble opinion (after eating all of the types of sandwiches that exist on this green Earth for all of my life), the No. 1 ingredient that takes your sandwich to the next level is a pickled pepper. No food quite like a sandwich benefits from the transformative power of pickled peppers. They are salty, sweet, spicy, mild, fiery, tangy, briny and filled with umami flavor.
My go-to pickled peppers, in order from least to most spicy, are sliced banana peppers, peperoncini, cherry peppers and jalapeños. There are plenty of reasons why a pickled pepper pairs incredibly with your favorite sandwich. Here are a few.
They Amp Up the Flavor
No matter which type of pickled peppers you choose to add to your sandwich, they add a burst of tangy, briny flavor which will complement the sandwich as a whole. The umami flavor and the crunchy or chewy texture of pickled peppers adds contrast to, say, a turkey-and-cheese sandwich. When mixed with shredded lettuce, juicy tomato and the softness of the bread … chef’s kiss!
They’re Versatile
Because pickled peppers come in so many varieties and spice levels, your sandwich becomes a choose-your-own-adventure. Non-spicy food lovers can enjoy the flavor from pickled banana peppers without them drowning out the sandwich with spice. Spicy food lovers can stack a spicy sandwich high with extra-spicy cherry pepper rings to their fiery heart’s desire.
They Pack a Nutritious Punch
Peppers are well known for being packed with antioxidants and vitamins, and that’s still the case once they’re pickled. Picked veggies contain compounds that may help reduce inflammation and cholesterol and guard against cardiovascular disease. Some varieties are fermented, meaning they also contain probiotics, which is why consuming pickled veggies is also associated with lower odds of developing type 2 diabetes.
Stacking on such tasty rings of pickled deliciousness may also mean that you can cut down on more of the calorie-rich sandwich dressings, such as mayonnaise or oil. Pickled peppers have very few calories—an entire quarter-cup provides just 7 calories—so they are a light and tasty way to jazz up your sandwich.
In addition, pickled hot peppers have capsaicin, the active component that gives them their heat. When it comes to health perks, thanks to this capsaicin, chile peppers have antioxidant properties that may also aid in weight management, according to research.
It’s worth noting that pickled peppers, like all pickled foods, tend to contain quite a bit of sodium. Since they pack in so much flavor, you don’t need a lot to make an impact but it may be helpful to be cautious of your overall intake if you’re following a low-sodium nutrition plan.
They’re So Easy to Use
Sliced pickled peppers, from banana peppers and cherry peppers to jalapeños and peperoncini, also offer a convenient alternative to preparing vinaigrette or sauce for your sandwich. You can make your own—tryPickled Mini Bell PeppersorSweet Pickled Peppers—or grab them from the store.
Speaking of which, I just counted: I have three jars in my pantry right now, which is great because after thinking about pickled peppers this long, it’s just about time to make myself a fresh, sweet and spicy sando.
The Bottom Line
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
SourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.Cai Y, Yang X, Chen S, Tian K, Xu S, Deng R, Chen M, Yang Y, Liu T.Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study.Front Public Health. 2023 Apr 27;11:1155989. doi:10.3389/fpubh.2023.1155989United States Department of Agriculture. FoodData Central.Peppers, hot pickled, canned.Azlan A, Sultana S, Huei CS, Razman MR.Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review.Molecules. 2022 Jan 28;27(3):898. doi:10.3390/molecules27030898
Sources
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.Cai Y, Yang X, Chen S, Tian K, Xu S, Deng R, Chen M, Yang Y, Liu T.Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study.Front Public Health. 2023 Apr 27;11:1155989. doi:10.3389/fpubh.2023.1155989United States Department of Agriculture. FoodData Central.Peppers, hot pickled, canned.Azlan A, Sultana S, Huei CS, Razman MR.Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review.Molecules. 2022 Jan 28;27(3):898. doi:10.3390/molecules27030898
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.
Cai Y, Yang X, Chen S, Tian K, Xu S, Deng R, Chen M, Yang Y, Liu T.Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study.Front Public Health. 2023 Apr 27;11:1155989. doi:10.3389/fpubh.2023.1155989United States Department of Agriculture. FoodData Central.Peppers, hot pickled, canned.Azlan A, Sultana S, Huei CS, Razman MR.Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review.Molecules. 2022 Jan 28;27(3):898. doi:10.3390/molecules27030898
Cai Y, Yang X, Chen S, Tian K, Xu S, Deng R, Chen M, Yang Y, Liu T.Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study.Front Public Health. 2023 Apr 27;11:1155989. doi:10.3389/fpubh.2023.1155989
United States Department of Agriculture. FoodData Central.Peppers, hot pickled, canned.
Azlan A, Sultana S, Huei CS, Razman MR.Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper: A Review.Molecules. 2022 Jan 28;27(3):898. doi:10.3390/molecules27030898
