Dill Pickle Grilled Cheese

This Dill Pickle Grilled Cheese is the ultimate comfort food upgrade, combining gooey melted cheese with a zesty, tangy crunch. It is incredibly easy to make with simple kitchen staples and is ready in under 25 minutes for a satisfying lunch or dinner that hits all the right notes.

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 meal when you are craving something hearty.
• Fun crunch factor: The addition of pickle-flavored chips inside the sandwich adds an extra layer of texture that makes every bite more interesting.
• Simple ingredients: You likely have most of these items in your kitchen already, making it an easy go-to meal without a special trip to the store.

Ingredients for Dill Pickle Grilled Cheese

• 2 tbsp salted butter: High-quality butter like Kerrygold provides a rich, golden crust.
• 1 handful dill pickle flavored potato chips: These provide the signature “extra crunch” inside the sandwich.
• 2 slices sourdough bread: Use thick-cut slices, about 1/2-inch thick, to hold the fillings.
• 6 oz dill havarti cheese: Sliced into 1/4-inch thick slabs for maximum meltability.
• 2 tbsp dill pickles: Chopped into small pieces to ensure tangy flavor in every bite.

Step-by-Step Instructions

1. Prepare the ingredients: Slice your sourdough bread into two thick 1/2-inch slices. Chop the dill pickles into small, even pieces and slice the dill havarti cheese into 1/4-inch thick slabs so they will melt evenly.
2. Assemble the sandwich: Lay one slice of bread on a clean surface. Layer half of the sliced havarti cheese on the bread, then distribute the chopped dill pickles evenly over the cheese. Top with the remaining cheese slabs and the second slice of bread. Positioning the cheese on both sides of the pickles creates a protective barrier that prevents the bread from getting soggy.
3. Butter and grill: 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. Once warm, place the sandwich in the pan.
4. Cook until golden: Grill for 4-5 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes until the cheese is fully melted and the bread is toasted.
5. Add the crunch: Transfer the grilled cheese to a cutting board. Carefully open the sandwich while it is still warm and distribute a handful of dill pickle flavored potato chips inside.
6. Serve: Close the sandwich, cut it diagonally into two halves, and serve immediately while the cheese is gooey and the chips are crispy.

Expert Tips for the Best Grilled Cheese

The most important tip for a perfect Dill Pickle Grilled Cheese is to pat your pickle slices completely dry before adding them to the sandwich. Any excess moisture will lead to soggy bread and prevent a crispy crust. Additionally, always use medium-low heat. Cooking too fast on high heat will burn the bread before the thick slabs of havarti have a chance to melt completely.

While sourdough is the preferred bread due to its tangy profile, you can also use rye bread or a thick-cut white bread. If you cannot find dill havarti, regular havarti or sharp cheddar works well; just add a pinch of dried dill to the cheese layer to maintain the flavor profile. For the ultimate crust, you can even swap the exterior butter for a thin layer of mayonnaise, which provides an even, golden-brown finish.

Dill Pickle Grilled Cheese

This Dill Pickle Grilled Cheese is the ultimate comfort food upgrade, combining gooey melted cheese with a zesty, tangy crunch. It is incredibly easy to make with simple kitchen staples and is ready in under 25 minutes for a satisfying lunch or dinner that hits all the right notes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 1 sandwich

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp salted butter High-quality butter like Kerrygold
• 1 handful dill pickle flavored potato chips
• 2 slices sourdough bread thick-cut, about 1/2-inch thick
• 6 oz dill havarti cheese sliced into 1/4-inch thick slabs
• 2 tbsp dill pickles chopped into small pieces

Equipment

• Skillet

Method

 

1. Prepare the ingredients: Slice your sourdough bread into two thick 1/2-inch slices. Chop the dill pickles into small, even pieces and slice the dill havarti cheese into 1/4-inch thick slabs so they will melt evenly.
   2 slices sourdough bread, 2 tbsp dill pickles, 6 oz dill havarti cheese
2. Assemble the sandwich: Lay one slice of bread on a clean surface. Layer half of the sliced havarti cheese on the bread, then distribute the chopped dill pickles evenly over the cheese. Top with the remaining cheese slabs and the second slice of bread. Positioning the cheese on both sides of the pickles creates a protective barrier that prevents the bread from getting soggy.
   2 slices sourdough bread, 6 oz dill havarti cheese, 2 tbsp dill pickles
3. Butter and grill: 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. Once warm, place the sandwich in the pan.
   2 tbsp salted butter
4. Cook until golden: Grill for 4-5 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes until the cheese is fully melted and the bread is toasted.
5. Add the crunch: Transfer the grilled cheese to a cutting board. Carefully open the sandwich while it is still warm and distribute a handful of dill pickle flavored potato chips inside.
   1 handful dill pickle flavored potato chips
6. Serve: Close the sandwich, cut it diagonally into two halves, and serve immediately while the cheese is gooey and the chips are crispy.

Notes

Expert Tips:Pat dry: Pat your pickle slices completely dry before adding them to the sandwich to prevent soggy bread.Heat control: Always use medium-low heat. Cooking too fast on high heat will burn the bread before the thick slabs of havarti have a chance to melt completely.Bread options: While sourdough is preferred, you can also use rye bread or thick-cut white bread.Cheese subs: If you cannot find dill havarti, regular havarti or sharp cheddar works well; just add a pinch of dried dill.Mayo hack: For the ultimate crust, you can swap the exterior butter for a thin layer of mayonnaise.

Frequently Asked Questions