Description
A delicious Pickle Grilled Cheese Sandwich featuring crispy, buttery bread, melted cheddar cheese, tangy pickles, and a hint of dried dill with an optional spicy kick from hot sauce. Perfect for a quick and satisfying lunch or snack.
Ingredients
Scale
Bread and Butter
- 2 to 3 tablespoons butter, approximately (or use margarine)
- 4 slices sandwich bread (like sourdough), or your favourite variety
Cheese and Pickles
- 4 ounces shredded cheddar cheese, divided (about 1 cup)
- 2 kosher dill pickles, thinly sliced and patted dry of excess moisture with a paper towel
- pinch dried dill (dill weed)
Optional
- 1 tablespoon hot sauce, optional (such as Sriracha)
Instructions
- Butter the Bread: Spread the butter evenly among the 4 slices of bread on both sides to ensure a crispy, golden exterior once cooked.
- Assemble the Sandwich: On two slices of the bread, add half of the shredded cheddar cheese (2 ounces or ½ cup). Sprinkle a pinch of dried dill over the cheese, then layer the thinly sliced pickles on top. If using hot sauce, drizzle it over the pickles. Finally, add the remaining cheddar cheese (2 ounces or ½ cup) on top of the pickles.
- Complete the Sandwich: Place the remaining two slices of bread on top of the cheese and pickle layers to form two complete sandwiches.
- Preheat the Skillet: Heat a 10-inch or 12-inch cast-iron skillet over medium-low to medium heat to prepare for cooking the sandwiches.
- Cook the First Side: Place the sandwiches into the skillet and cook for about 3 to 4 minutes on one side, watching carefully to avoid burning, aiming for a golden brown and crispy exterior.
- Flip and Cook the Second Side: Carefully flip the sandwiches and cook for another 3 to 4 minutes or until the second side is also golden brown and crispy, and the cheese inside has fully melted.
- Serve: Remove from the skillet and serve immediately while hot and melty for the best experience.
Notes
- Medium cheddar cheese is recommended, but you can substitute with other good melting cheeses such as Gouda, mozzarella, or provolone.
- Pat the pickles dry to remove excess moisture to prevent the sandwich from becoming soggy.
- Maintain medium-low to medium heat when cooking to avoid burning the bread while allowing cheese to melt properly.
- Cooking times may vary depending on your stove and skillet, so watch the sandwich closely as it cooks.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg
