If you’re craving a sandwich that packs tang, crunch, and oozy cheese in every golden bite, look no further than the Dill Pickle Grilled Cheese. This isn’t just an upgrade on your classic childhood grilled cheese—it’s the grown-up remix that brings sharp cheddar, mozzarella, and vibrant dill pickles together between perfectly toasted bread. One bite and the punchy flavor of pickles meets melty cheese bliss, making this sandwich irresistible for pickle lovers and grilled cheese aficionados alike.
Ingredients You’ll Need
You only need a handful of key ingredients for this sandwich, but each one shines to create the ultimate Dill Pickle Grilled Cheese. Choose high-quality bread, cheese, and pickles, and you’ll taste the difference in every melty, crunchy mouthful.
- Sourdough or Rye Bread (4 slices): The hearty texture and subtle tang of these breads hold up beautifully to melting cheese and juicy pickles.
- Unsalted Butter (2 tablespoons, softened): Butter is key for that crispy, golden outside—let it soften so it spreads easily and evenly.
- Sharp Cheddar Cheese (1 cup, shredded): Cheddar brings a punch of flavor and melts into gooey perfection.
- Mozzarella Cheese (1/2 cup, shredded): Mozzarella balances the cheddar with its mild flavor and creamy stretchiness.
- Dill Pickle Slices (1/4 cup, patted dry): The star ingredient! Patting them dry is the secret to keeping your sandwich crispy, not soggy.
- Fresh Dill (1 tablespoon, chopped, optional): Fresh dill amplifies the pickle flavor and adds herby brightness.
- Dijon Mustard (1 teaspoon, optional): A swipe of mustard adds zing and ties all the flavors together.
How to Make Dill Pickle Grilled Cheese
Step 1: Butter the Bread
Lay your four slices of bread out on a cutting board. Spread the softened butter generously over one side of each slice—these will be the crusty, golden exteriors of your Dill Pickle Grilled Cheese. Make sure you reach right to the edges for that perfect crunch in every bite!
Step 2: Layer the Cheeses and Pickles
Flip two slices over, unbuttered side up, and start building your filling. Sprinkle a layer of shredded sharp cheddar, then mozzarella, over both slices. Arrange the dill pickle slices evenly on top of the cheese, so every mouthful is packed with briny flavor. If you love an extra burst of freshness, scatter a bit of chopped fresh dill over the pickles.
Step 3: Add the Dijon Mustard
For those craving a little extra zip, spread a thin layer of Dijon mustard on the unbuttered side of the remaining bread slices. This tangy ingredient cuts the richness of the cheese and makes the flavors pop, but it’s totally optional if you want to keep things classic.
Step 4: Build and Cook the Sandwiches
Place the mustard-topped bread slices (mustard side down) over the pickle and cheese layers, pressing gently to form sandwiches. Heat a skillet over medium heat. Once hot, carefully lay in your sandwiches, buttered side down. Cook for about 3–4 minutes per side, pressing gently with a spatula, until the outside is deep golden and the cheese has melted irresistibly through the pickles.
Step 5: Slice and Serve
Transfer the sandwiches to a cutting board and let them cool for a minute (trust me—it helps the cheese stay put when slicing). Slice each Dill Pickle Grilled Cheese in half and admire the melty goodness before diving in while it’s still hot and gooey.
How to Serve Dill Pickle Grilled Cheese
Garnishes
Elevate your Dill Pickle Grilled Cheese with a sprinkle of extra chopped fresh dill on top, or a few more pickle slices alongside. A dash of cracked black pepper or a swirl of Sriracha brings added punch for spice lovers.
Side Dishes
This sandwich shines with simple companions like tomato soup, tangy coleslaw, or a crisp green salad. Even a pile of kettle-cooked chips or homemade sweet potato fries will pair beautifully, balancing that melty, cheesy richness.
Creative Ways to Present
If you’re serving a crowd, cut the sandwiches into quarters for cute, party-ready bites. Stack them high on a platter with skewered mini pickles, or offer dipping bowls of ranch, spicy mayo, or extra mustard for a build-your-own grilled cheese bar everyone will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Dill Pickle Grilled Cheese (lucky you!), let them cool completely before wrapping in foil or storing in an airtight container. They’ll keep in the fridge for up to two days, although the bread will soften a bit.
Freezing
To freeze, wrap cooled sandwiches tightly in plastic wrap and then foil. They’ll keep in the freezer for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating for best taste and texture.
Reheating
Pop leftover or thawed sandwiches in a hot skillet, pressing down gently. Heat for 2 to 3 minutes per side until warmed through and crisp again. An air fryer or toaster oven also works wonders for reviving the exterior crunch. Avoid microwaving, as it can make the bread rubbery.
FAQs
Can I use different types of bread for Dill Pickle Grilled Cheese?
Absolutely! While sourdough and rye offer fantastic flavor and structure, you can use white, whole wheat, or even a hearty multigrain bread if you prefer. Just choose something sturdy enough to hold all the gooey fillings.
Can I add meat to this recipe?
Definitely! Thinly sliced ham, turkey, or even crispy bacon are all delicious additions that work well with the briny pickles and melty cheese. Just don’t overload the sandwich to maintain that perfect crunch.
What kinds of cheese can I swap in?
If you want to experiment, try dill Havarti, provolone, or even Swiss for different melting qualities and flavors. Combining a sharp cheese with a milder one gives you the best of both worlds in your Dill Pickle Grilled Cheese.
How do I keep the bread from getting soggy?
The trick is to pat your pickles thoroughly dry before adding them to the sandwich. Don’t skip this step! Also, grilling over medium heat ensures the bread crisps up before the inside gets too soft.
Is this recipe vegetarian?
Yes! This Dill Pickle Grilled Cheese contains no meat, making it a fantastic vegetarian lunch or dinner option. Just check that your cheese and bread are made without animal rennet if you need it strictly vegetarian.
Final Thoughts
If you’re ready to shake up your grilled cheese routine, you can’t go wrong with Dill Pickle Grilled Cheese. This ooey-gooey, tangy delight is comfort food at its finest and surprisingly simple to make at home. Try it once and you’ll understand why this quirky twist on a classic has become a staple in my kitchen—I hope it becomes one in yours, too!
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Dill Pickle Grilled Cheese Recipe
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the tangy and cheesy goodness of a Dill Pickle Grilled Cheese sandwich. This easy-to-make lunch option combines the classic flavors of sharp cheddar cheese, mozzarella, and tangy pickles, all grilled to perfection between slices of sourdough or rye bread.
Ingredients
Bread:
- 4 slices sourdough or rye bread
Butter:
- 2 tablespoons unsalted butter (softened)
Cheese:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
Pickles:
- 1/4 cup dill pickle slices (patted dry)
Optional:
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
Instructions
- Prep Ingredients: Butter one side of each slice of bread.
- Assemble Sandwiches: Layer cheddar cheese, mozzarella cheese, dill pickle slices, and optional chopped dill on two slices. Spread Dijon mustard on the other two slices and place them mustard-side down on top to form sandwiches.
- Cook Grilled Cheese: Heat a skillet over medium heat. Cook sandwiches for 3–4 minutes per side until golden brown and cheese is melted. Slice and serve hot.
Notes
- Pat pickles dry with a paper towel to prevent sogginess.
- For a spicy twist, use spicy pickles or add hot sauce.
- You can also substitute sliced dill Havarti or provolone for a different flavor profile.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
