Description
This crunchy dill pickle grilled cheese is proof that comfort food can still surprise you. It comes together fast, delivers gooey cheese perfection, and adds a bold pickle punch that makes every bite way more exciting than a basic grilled cheese.
Ingredients
Scale
- 2 tablespoons salted butter, softened
- A small handful of dill pickle–flavored potato chips, lightly crushed
- 2 thick slices sourdough bread (about ½ inch thick)
- 6 ounces dill Havarti cheese, sliced into thick pieces
- 2 tablespoons dill pickles, finely chopped
Instructions
- Prep the Ingredients
- Cut the sourdough into thick, sturdy slices so it can handle all that melty goodness. Finely dice the dill pickles and slice the Havarti into even slabs to help it melt smoothly and evenly.
- Build the Sandwich the Smart Way
- Place one slice of bread on a flat surface. Add half of the Havarti cheese, spreading it evenly from edge to edge. Sprinkle the chopped pickles over the cheese, then layer on the remaining slices of cheese. Top with the second slice of bread.
- Keeping the pickles tucked between layers of cheese helps prevent soggy bread while letting their tangy flavor soak right into the melt.
- Butter and Grill Until Perfect
- Spread butter generously on both outer sides of the sandwich—don’t skimp here. Heat a skillet over medium-low heat and place the sandwich in once the pan is warm.
- Cook for about 4–5 minutes until the bottom turns golden and crisp. Flip carefully and cook the second side for another 3–4 minutes, until the cheese is fully melted and the bread is beautifully browned. Low and slow is the move here.
- Add the Crunch and Serve
- Move the grilled sandwich to a cutting board and carefully open it while it’s still hot. Sprinkle the dill pickle chips inside for an extra layer of crunch and punchy flavor.
- Close it back up, slice on the diagonal, and serve immediately while the cheese is gooey and the bread is still warm and crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Calories: 800
- Fat: 50 g
- Carbohydrates: 70 g
- Protein: 25 g