If you’re craving a sandwich that’s crispy, tangy, and satisfying, this Air-Fried Pickle Sandwich delivers. Long dill pickles get dredged, battered, and coated in crunchy breadcrumbs before a quick spin in the air fryer for that perfect golden crust—no deep frying needed. Layered on toasted sourdough with a zesty garlic aioli, melty vegan cheese, peppery arugula, and bright hits of lemon and sun-dried tomato, every bite brings a mix of texture and bold flavor.
It’s fully plant-based, easy to prep, and ready in about 30 minutes—ideal for weeknights, weekend cravings, or whenever you want something fun and comforting. With the combo of crispy pickles and creamy sauces, this sandwich is absolute satiating comfort. Pro-tip, you can just make the pickles by themselves and dip in your favorite sauce or my garlic aioli recipe too!
Air-Fried Pickle Sandwich
Description
Makes ~2 sandwiches in less than 30 mins
Fully Plant-Based & Dairy-Free!
Ingredients
Crispy Fried Pickles
Breading Station
Bowl 1:
Bowl 2:
Bowl 3:
Garlic Aioli
Sandwich Assembly
Instructions
-
Pickles & Batter
Pat the pickle spears completely dry with paper towels
Prepare bowl 2, whisk flour and spices
Gradually add 1 cup cold water while whisking into a smooth batter
-
Set Up Breading Station
Prepare 3 bowls
Dredge each pickle slice in plain flour
Then dip fully into the batter
Then coat thoroughly in breadcrumbs
-
Air-Fry The Pickles
Preheat air fryer to 400°F
Place pickles in a single layer in the air fryer basket (spray lightly with oil).
Air-fry for 10-15 minutes, flipping halfway, until golden and crispy.
-
Make Garlic Aioli
Mix all sauce ingredients in a bowl
Whisk until smooth
-
Assemble Sandwiches
Toast sourdough bread until golden
Spread garlic aioli on all 4 slices
On 2 slices, layer arugula
Add a squeeze of fresh lemon
Add crispy fried pickles
Add vegan heated vegan cheese
Add sun-dried tomatoes
Top with remaining toast slices
Press gently and slice