Dill Pickle Grilled Cheese

A tangy and savory twist on the classic grilled cheese, featuring sharp cheddar and thinly sliced dill pickles for an umami punch.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 sandwiches

Course: Lunch, Sandwich

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the Sandwiches

4 slices Sourdough bread Thick cut preferred
4 oz Sharp Cheddar cheese Freshly grated, divided
1/2 cup Dill pickle chips Drained very well and patted dry
2 Tbsp Mayonnaise For spreading on the outside
1 tsp Dill weed Dried
1 Tbsp Unsalted butter Softened, for inside melting (optional)

Method

Instructions

Prepare the pickle seasoning: In a small bowl, mix together the dried dill weed with 1/2 teaspoon of the grated cheddar cheese. Set aside.
Assemble the sandwiches: On one side of each slice of bread (the inside), spread a thin layer of softened butter, if using. Flip the bread. Layer two slices of bread with half of the remaining cheddar cheese, evenly distribute the dried dill/cheese mixture over the cheese, then layer with the well-drained dill pickle chips, and top with the remaining cheddar cheese.
Prepare the exterior: Spread a thin, even layer of mayonnaise onto the outside of all four slices of bread. This promotes superior browning.
Grill the sandwiches: Heat a non-stick skillet or griddle over medium-low heat. Place the sandwiches onto the hot surface and cook for 4-5 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted and gooey.
Remove the sandwiches from the skillet. Let them rest on a cutting board for 1 minute before slicing diagonally. Serve immediately.

Notes

For an extra crisp crust, use white bread instead of sourdough, but ensure the mayonnaise coating is very thin. Serve with a side of extra pickle brine for dipping!