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Dill Pickle Grilled Cheese

Dill Pickle Grilled Cheese

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: American
Calories: 750
Ingredients Method Notes

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

Method
 

  1. 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
  2. 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
  3. 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
  4. 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

Pat the pickle slices completely dry to prevent the bread from getting soggy. Cook on medium-low heat to ensure the cheese melts properly without burning the bread.