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Jimmy John’s Picklewich- A Big Dill?

October 27, 2025 By Lisa Grigsby

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The Picklewich was Jimmy John’s inventive take on a bread-free sandwich, swapping the bun for a large, gutted kosher dill pickle. For those familiar with the chain’s ‘Unwich’ (a lettuce-wrapped sandwich), the Picklewich was a bolder, crunchier option that offered a tangy twist on the usual sandwich experience.

“Jimmy John’s fans are freaks for our Jimmy Pickles, and last year, the Picklewich took the internet by storm. This year, we wanted to give our devoted pickle fans even more to celebrate,” said Kate Carpenter, Vice President of Marketing at Jimmy John’s.

Jimmy John’s is bringing back it's viral Picklewich, which caused a nationwide pickle frenzy last year, and making it bigger and bolder than before with six mouthwatering options.

The Picklewich sandwich is available in six varieties this year.  The originals offering included The Vito, which features salami, capocollo, provolone cheese, lettuce, tomato, onion, sauce, and herbs, appealing to fans of Italian flavors and Turkey which combines turkey, provolone cheese, lettuce, tomato, and onion for a lighter yet refreshing option. New this year: Ham, Roast Beef, Tuna, and Veggie options.

The lineup includes “the debut of Pickle Ranch, the return of Pickle Jimmy Chips, and the introduction of the ultimate pickle lover’s dream: the Triple Pickle,” the chain announced.

When it comes to pricing, a Picklewich starts at $7.59, Pickle Ranch starts at 69 cents, and the Pickle Jimmy Chips start at $1.99.

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Filed Under: Dayton Dining, The Featured Articles Tagged With: jimmy johns, Picklewich

About Lisa Grigsby

Lisa Grigsby is a Special Events Director with over thirty years experience in promotions, event coordination and public relations.

Owning Jokers Comedy Cafe for 20 years taught Lisa to maintain a sense of humor under pressure. She credits Leadership Dayton for exposing her to the amazing assets of the region and Clothes That Work for being her reason she stayed in Dayton. Her proudest accomplishment as a past president of the Miami Valley Restaurant Association was creating Restaurant Week, a twice a year tradition that continues to grow and benefit local charities as well. As a foodie, it's only natural that she continues to promote local restaurateurs with DaytonDining.

As a Dayton Catalyst, her desire to have ONE community calendar and advocate for the amazing assets of the region helped create the vision for the relaunch of DaytonMostMetro, now Dayton 937.com


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