If you’re looking to upgrade your comfort food game, this dill pickle grilled cheese is about to become your new obsession. The tangy crunch of dill pickles combined with melty, gooey cheese and golden, buttery bread creates a flavor explosion you never knew you needed. Keep reading to discover what makes this twist on a classic totally irresistible.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 8 slices sourdough or white sandwich bread
- 8 slices sharp cheddar cheese
- 8 sandwich-style dill pickle slices
- 4 tablespoons unsalted butter softened
- 2 teaspoons Dijon mustard
Equipment
- Cutting board
- Chef’s knife
- Skillet or griddle
- Spatula
- Small bowl
- Butter knife
Instructions
- Prep the Bread: Lay out all eight slices of bread on a cutting board. Spread a light layer of Dijon mustard on one side of each slice. The mustard is optional, but it really brings depth and a subtle spiciness that complements the pickles beautifully.
- Build the Base: On half of the slices, mustard-side up, place one slice of cheddar. I like to use sharp cheddar here for its bite, but feel free to mix cheeses if you like.
- Add the Pickles: Layer two dill pickle slices over the cheese on each sandwich. Make sure the pickles are evenly distributed so you get a little zing in every bite. Patting them dry with a paper towel helps avoid soggy bread.
- Top It Off: Lay another slice of cheddar over the pickles and then cap with the other bread slices, mustard-side down. Press the sandwich gently.
- Add Butter: Spread softened butter generously on the outer sides of each sandwich. This is what gives you that golden, crisp crust that sings against the melted cheese inside.
- Grill It: Heat a skillet or griddle over medium heat. Once hot, place the sandwiches in the pan. Cook each side for 3 to 4 minutes until golden brown and crisp, adjusting heat as necessary to avoid scorching. I like to gently press the sandwiches with a spatula as they cook for nice even browning.
- Serve: Let the sandwiches rest for a minute after removing them from the skillet. This helps the cheese set just a tiny bit so it does not immediately run out with the first slice. Serve warm, and be ready for smiles.
Description
If comfort food had a zesty alter ego, it would be this Dill Pickle Grilled Cheese. Crisp, buttery bread gives way to gooey melted cheese wrapped around thin, tangy slices of dill pickle. Each bite offers a perfect balance of savory richness and sharp acidity—like the flavor equivalent of a hug with a wink. It is an unexpected twist on the classic grilled cheese, and just bold enough to make you fall in love with this humble sandwich all over again.
This sandwich evokes memories of late-night cravings, roadside diners, and cozy afternoons by the fire. The aroma of sizzling butter and melting cheese on the skillet is mesmerizing, while the crunch of a dill pickle tucked into molten cheese is almost symphonic. It is perfectly nostalgic and refreshingly modern all at once. Whether served beside a bowl of tomato soup or on its own, this sandwich is as expressive as it is satisfying.
Why You’ll Love This Recipe
This Dill Pickle Grilled Cheese is everything you love about grilled cheese with an exciting tangy edge. It is quick to prepare with simple ingredients you likely already have in your fridge. The combination of creamy cheese and briny pickles surprises your taste buds in the best way, creating a bite that is crunchy, melty, and deeply flavorful.
Perfect for weeknight dinners, lazy Saturday lunches, or quick snacks, this sandwich adapts well to different cheeses and breads. Want to use sourdough or rye? Both will work beautifully. Prefer a sharper cheese? Go ahead and mix it up. It is a flexible, crowd-pleasing sandwich with personality to spare.
Serving and Storage Tips
This sandwich is best served hot right off the skillet when the cheese is perfectly melted and the bread is golden and crisp. If you have leftovers, wrap them in foil and refrigerate for up to 2 days. Reheat in a skillet over medium heat until the bread is re-crisped and the cheese is warmed through. Avoid microwaving, as it can result in soggy bread.
To make it ahead of time, you can prep the sandwiches and store them wrapped and chilled for up to 4 hours before grilling. For freezing, assemble but do not grill, wrap each sandwich tightly in parchment and foil, and freeze for up to one month. When ready to eat, thaw overnight in the fridge and cook as instructed.
Course, Cuisine, Keywords
Lunch, American, grilled cheese, dill pickles, comfort food, quick meals, sandwich recipes
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 2
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Serving Size: 1 sandwich
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen bread slices?
You can. Just thaw them enough so they are flexible enough to assemble the sandwich. Toasting them lightly before building the sandwich can help prevent sogginess.
What is the best cheese for melting?
Sharp cheddar melts beautifully and has tang, but you can also use Monterey Jack, Havarti, or a blend of cheeses for a creamy pull. If you want a gooier texture, combining in a bit of mozzarella works great.
Can I use sweet pickles instead of dill?
Technically yes, but the sweet pickles will change the flavor dramatically. This recipe really shines with the salty tang of dill pickles to balance the richness of the cheese and butter.
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Dill Pickle Grilled Cheese
Ingredients
- 4 slices sourdough or white sandwich bread
- 4 slices sharp cheddar cheese
- 4 sandwich-style dill pickle slices
- 2 tablespoons unsalted butter softened
- 1 teaspoon Dijon mustard
Instructions
- Place all four slices of bread on a cutting board. Lightly spread Dijon mustard on one side of each slice.
- Arrange one slice of cheddar cheese on two of the bread slices, mustard side facing up.
- Layer two dill pickle slices over the cheese on each sandwich.
- Top with another slice of cheddar cheese and close the sandwich with the remaining bread slices, mustard side down.
- Use a butter knife to spread softened butter on the outside of both sides of each sandwich.
- Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for about 3 to 4 minutes per side or until the bread is golden brown and the cheese is fully melted.
- Remove from the skillet, let cool for one minute, then cut in half and serve warm.
