Finding the perfect comfort food that hits all the right notes can be tricky, but this Dill Pickle Grilled Cheese sandwich checks all the boxes. It is a satisfying and familiar meal that brings a tangy surprise to your taste buds using simple ingredients already in your kitchen. This zesty twist on a classic takes just minutes to prepare, making it the ultimate quick lunch or dinner.
Table of Contents
Why You Will Love This Recipe
- Tangy twist on a classic: The dill pickles add a bright, zesty flavor that cuts through the rich, melted cheese and takes your regular grilled cheese to the next level.
- Quick and easy comfort food: Ready in just 15-25 minutes, this sandwich is perfect for a fast lunch or dinner when you are craving something satisfying.
- Fun crunch factor: The addition of pickle chips inside the sandwich adds an extra layer of texture and flavor that makes every bite more interesting.
- Simple ingredients: You probably have most of these items in your kitchen already, making it an easy go-to meal when you do not want to shop for special ingredients.
Ingredients
- 2 tablespoons salted butter (Kerrygold is recommended for a rich flavor)
- 1 handful dill pickle flavored potato chips (for extra crunch)
- 2 slices sourdough bread (thick-cut, about 1/2-inch thick)
- 6 ounces dill havarti cheese (sliced into 1/4-inch thick slabs)
- 2 tablespoons dill pickles (chopped into small pieces)
Step-by-Step Instructions
- Prepare Mise en Place and Toast the Bread: Slice your sourdough bread into two thick 1/2-inch slices and chop the dill pickles into small, even pieces. Slice the dill havarti cheese into 1/4-inch thick slabs so they will melt evenly.
- Assemble the Sandwich with Strategic Cheese Placement: Lay one slice of bread on a clean work surface. Layer half of the sliced havarti cheese on this slice, then distribute the chopped dill pickles evenly over the cheese, and top with the remaining cheese slabs. Place the second bread slice on top. Positioning the cheese on the outside of the pickle layer creates a protective barrier that keeps the pickles from making the bread soggy while allowing their flavor to infuse into the cheese.
- Butter and Cook the Sandwich Until Golden and Melted: Generously butter both the top and bottom exterior of your assembled sandwich, using about 1 tablespoon per side. Heat a skillet over medium-low heat and once warm, carefully place the buttered sandwich into the pan. Cook for 4-5 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 3-4 minutes until golden and the cheese is fully melted.
- Add Chips and Serve: Transfer the grilled cheese to a cutting board and immediately open it while still warm. Distribute the dill pickle flavored potato chips evenly inside the sandwich to capture that extra crunch and boost the dill flavor throughout. Close the sandwich back up, cut it diagonally into two halves, and serve immediately while the cheese is still creamy.
Expert Tips for the Perfect Grilled Cheese
The biggest mistake when making a Dill Pickle Grilled Cheese is not patting those pickle slices completely dry. Any excess moisture will make your bread soggy and prevent that perfect golden crust from forming. Another common error is using too high heat, which burns the outside before the cheese melts properly; stick to medium-low heat and be patient for the best results.
Do not skip buttering the outside of both bread slices generously, as this creates that crispy, golden exterior. Make sure to press down gently with your spatula while cooking to help everything meld together. For the best texture, add those pickle chips right before serving so they stay crispy instead of getting soggy from the heat of the pan.
Variations and Substitutions
This pickle-packed sandwich is very forgiving when it comes to swaps:
- Dill Havarti cheese: If you cannot find dill havarti, regular havarti works great—just add a pinch of dried dill to the sandwich. Sharp cheddar or Swiss cheese are also good options for a different flavor profile.
- Sourdough bread: Any sturdy bread will work here, such as rye, whole wheat, or thick white sandwich bread.
- Dill pickle slices: Bread and butter pickles or even pickle relish can work in a pinch. If using relish, drain it very well and use about 1 tablespoon.
- Dill pickle potato chips: Regular potato chips, kettle chips, or salt and vinegar chips are excellent alternatives for that satisfying crunch.
- Salted butter: Unsalted butter works fine, or you can use mayonnaise on the outside of the bread for a beautiful golden color and crispy texture.
Serving Suggestions
This tangy, cheesy sandwich pairs perfectly with a warm bowl of tomato soup for dipping; the creamy soup balances out the pickle flavor beautifully. It also goes well alongside crispy sweet potato fries or regular fries for a classic comfort food combo. A simple side salad with mixed greens and a light vinaigrette helps cut through the richness of the cheese. For an extra indulgent treat, try pairing it with a cold glass of chocolate milk or a fizzy soda.
Storage, Freezing, and Reheating
Best Fresh: This sandwich is definitely best enjoyed right off the griddle while the cheese is still melty and gooey. The crispy potato chips and tangy pickles really shine when the sandwich is hot. If you have leftovers, wrap them in foil and keep them in the fridge for up to 2 days.
Make Ahead: You can prep the ingredients ahead of time by shredding your cheese and chopping your pickles the night before. Store them separately in the fridge and ensure the pickles are patted dry before assembly.
Reheating: If you need to reheat a leftover sandwich, skip the microwave as it will make the bread soggy. Instead, warm it up in a dry skillet over medium-low heat for a few minutes on each side to recrisp the bread and melt the cheese.
Nutrition Information
| Nutrient | Estimated Amount |
| Calories | 700-800 kcal |
| Protein | 20-25 g |
| Fat | 45-50 g |
| Carbohydrates | 60-70 g |
Dill Pickle Grilled Cheese
Ingredients
Method
- Slice your sourdough bread into two thick 1/2-inch slices and chop the dill pickles into small, even pieces. Slice the dill havarti cheese into 1/4-inch thick slabs so they will melt evenly.2 slices sourdough bread, 2 tablespoons dill pickles, 6 ounces dill havarti cheese
- Lay one slice of bread on a clean work surface. Layer half of the sliced havarti cheese on this slice, then distribute the chopped dill pickles evenly over the cheese, and top with the remaining cheese slabs. Place the second bread slice on top.2 slices sourdough bread, 6 ounces dill havarti cheese, 2 tablespoons dill pickles
- Generously butter both the top and bottom exterior of your assembled sandwich, using about 1 tablespoon per side. Heat a skillet over medium-low heat and cook for 4-5 minutes per side until golden brown and the cheese is melted.2 tablespoons salted butter
- Transfer the grilled cheese to a cutting board and immediately open it while still warm. Distribute the dill pickle flavored potato chips evenly inside the sandwich, close it back up, cut diagonally, and serve immediately.1 handful dill pickle flavored potato chips
Notes
Frequently Asked Questions
What kind of bread is best for a pickle grilled cheese?
Sourdough is the best choice because its tangy flavor pairs perfectly with the pickles. However, any sturdy bread like rye or thick-cut white bread works well. Ensure the slices are at least half an inch thick so they can hold the fillings.
How do I prevent the sandwich from getting soggy?
The key is to pat your pickle slices completely dry with a paper towel before adding them to the sandwich. Additionally, placing the cheese on both sides of the pickles creates a moisture barrier that protects the bread.
Can I use mayonnaise instead of butter?
Yes, many people prefer using mayonnaise on the exterior of the bread. It has a higher smoke point than butter and often results in a more even, golden-brown crust.
What cheese melts best with pickles?
Havarti is excellent because it is creamy and melts easily. Dill Havarti is ideal for this recipe to double down on the flavor, but sharp cheddar or Monterey Jack are also great melters.