Dill Pickle Grilled Cheese is a bold and tangy twist on a classic comfort food. This crispy, buttery sandwich melts sharp cheese around layers of crunchy dill pickles, bringing a salty punch that pairs perfectly with the creamy richness of melted cheese. It’s quick to make, packed with flavor, and perfect when I want something familiar yet exciting.
Why You’ll Love This Recipe
I love how the sharp, briny flavor of dill pickles cuts through the richness of the cheese, giving the sandwich a punch of brightness. It’s everything I enjoy about grilled cheese—crispy edges, melty centers—with a tangy twist that keeps each bite interesting. It’s fast, simple, and surprisingly addictive.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Sourdough or sandwich bread
- Sharp cheddar cheese (or a mix of cheeses like mozzarella, Havarti, or provolone)
- Dill pickle slices (pat them dry)
- Butter (softened)
- Optional: cream cheese or ranch spread, fresh dill, a pinch of garlic powder
Directions
- I butter one side of each slice of bread generously.
- On the unbuttered side of one slice, I layer half of the cheese.
- I add a layer of dill pickle slices, then top with the remaining cheese.
- I place the second slice of bread on top, buttered side facing out.
- I heat a skillet over medium-low and cook the sandwich until the bottom is golden brown, about 3–4 minutes.
- I flip it carefully and cook the other side until golden and the cheese is fully melted.
- I remove it from the skillet, let it sit for a minute, then slice and serve.
Servings and Timing
This makes 1 sandwich.
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Variations
- I like to spread a thin layer of ranch or cream cheese on the inside of the bread for extra creaminess.
- Adding a pinch of red pepper flakes or using pepper jack cheese gives it a nice heat.
- For more crunch, I use bread and butter pickles or add a few crushed chips inside.
- Sometimes I toss in a little chopped fresh dill or a swipe of mustard for more tang.
Storage/Reheating
I store leftover sandwiches wrapped in foil or an airtight container in the fridge for up to 1 day.
To reheat, I warm it in a skillet or toaster oven to crisp the bread again—about 5 minutes on medium heat. I avoid the microwave since it softens the crust and ruins that perfect crunch.
FAQs
Can I use sweet pickles instead?
Yes, but I prefer dill pickles because their salty, vinegary bite balances the richness of the cheese better.
How do I keep the sandwich from getting soggy?
I always pat the pickles dry with paper towels before adding them. That helps keep the bread crispy.
What type of bread works best?
I use sourdough or any sturdy sandwich bread that crisps up well in the pan without falling apart.
Can I make this sandwich vegan?
Yes, I use vegan butter, dairy-free cheese, and plant-based bread. Just make sure the pickles don’t have any added animal-based flavorings.
What cheese melts best for this?
Cheddar gives great flavor, mozzarella melts smoothly, and Havarti adds creaminess. I like mixing two for the best texture and taste.
Conclusion
Dill Pickle Grilled Cheese is a quick, satisfying twist on the classic grilled cheese I already love. The mix of crunchy, tangy pickles and melted cheese between golden, buttery bread is pure comfort with a little extra zing. Whether for lunch, a snack, or a late-night craving, it always hits the spot.
Dill Pickle Grilled Cheese
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 1 sandwich
- Category: Lunch, Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Dill Pickle Grilled Cheese takes classic comfort food to the next level with tangy dill pickles, gooey melted cheese, and crispy golden bread. It's an easy, flavor-packed sandwich that's perfect for pickle lovers and grilled cheese fans alike!
Ingredients
- 2 slices sourdough or sandwich bread
- ½ cup shredded cheddar and mozzarella cheese (or cheese of choice)
- 6–8 thin dill pickle slices, patted dry
- 1 tablespoon butter, softened
- Optional Additions:
- 1 tablespoon cream cheese mixed with ranch dressing
- Fresh dill or chopped chives
- A dash of hot sauce
Instructions
- Prep Ingredients: Pat pickle slices dry to remove moisture. If using, mix softened cream cheese with ranch dressing.
- Assemble Sandwich:
- Spread butter on one side of each slice of bread.
- On the unbuttered side, layer half the cheese, then add pickles, any optional add-ins, and top with remaining cheese.
- Close the sandwich with the other bread slice, buttered side facing out.
- Cook:
- Heat a skillet over medium-low heat.
- Cook sandwich for 3–4 minutes per side, until bread is golden brown and cheese is fully melted.
- Serve:
- Let cool for 1 minute before slicing.
- Serve warm with tomato soup or a dipping sauce, if desired.
Notes
- Use sourdough or another sturdy bread to avoid sogginess.
- Pat pickles dry to prevent excess moisture.
- Try different cheeses like Havarti, Swiss, or pepper jack.
- Great served with chips, soup, or salad.
