Pickle Grilled Cheese

USA

Sourdough with pickles and American cheese

SUBMITTED BY

Raymond

Raymond’s pickle grilled cheese is the ultimate upgrade to a classic comfort food. This crispy, cheesy sandwich combines the sharp, tangy crunch of pickles with the rich, melty goodness of cheese, all wrapped in a golden, buttery crust infused with garlic flavor.

To make this irresistible sandwich, start by spreading butter on the outside of your bread and sprinkling it generously with garlic powder. This step ensures a perfectly crispy, flavorful crust. Next, layer American cheese, or your favorite melty cheese, inside. For an extra punch, add sliced dill pickles, which provide a satisfying contrast to the creamy cheese.

Cook your grilled cheese on a skillet over medium-low heat, allowing the bread to toast slowly while the cheese melts to perfection. The garlic powder crust enhances the crunch, while the pickles add a mouthwatering zing. Serve with tomato soup or enjoy it on its own for a bold twist on a traditional favorite.

This pickle grilled cheese is perfect for lunch, dinner, or a late-night snack. It’s an easy, delicious way to satisfy your cravings with a balance of savory, tangy, and cheesy goodness. Try it today for the ultimate flavor experience!

Pickle Grilled Cheese

Ingredients
  

  • 1 kosher dill or sour pickle
  • 2 slices bread sourdough or white
  • mayo
  • mustard dijon or spicy brown/deli mustard
  • 2-4 slices American cheese
  • garlic powder

Instructions
 

  • Slice the pickle longways into thin planks. If it’s especially wet, try to blot the slices off with a bit of paper towel.
  • On the inside of each slice of bread, spread a very thin layer of mayo and an even thinner layer of mustard (probably a teaspoon of mayo and maybe a quarter to half a teaspoon of mustard per slice).
  • With the mustard/mayo side facing up, lay half your cheese on one slice of bread. Evenly lay the pickles on top of the cheese, spreading them flat, then top the pickles with the rest of the cheese.
  • Place the other slice of bread with the mustard/mayo coating facing down atop the cheese. Spread a thin layer of mayonnaise on the top piece of bread, enough to get from crust to crust.
  • Carefully sprinkle the mayo coated bread with garlic powder.
  • Lay the sandwich garlic powder side down in the pan and then coat the now inverted side with mayo and garlic powder - this keeps your hand and cutting board a little more clean! Toast it on fairly low heat so the interior has a chance to melt nicely before the exterior gets nice a crispy crust.
  • Slice and serve!
Course: Lunch
Region: North America
Diet: Vegetarian

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