Whether you’re a pickle lover, or just someone who wants to jazz up your grilled cheese game, this Pickle Grilled Cheese recipe is going to become your new favorite!
PinTable of Contents
Why I Love This Recipe
- Fun Twist on Grilled Cheese: I’m all about giving classic grilled cheese a twist—whether it’s an avocado grilled cheese or a cauliflower crusted grilled cheese. This pickle grilled cheese takes it up a notch with tangy pickles and melted cheese, creating a deliciously flavor combination you might not think to try!
- Quick and Easy: This sandwich is made with just a few ingredients you likely have on hand. Plus, it’s quick to make and can be a super affordable meal option.
- Kid-Friendly: My son actually came up with this idea, so you know it’s 100% kid-approved! There’s something about the creamy cheese with the crunch of the pickle that kids love.
- Customizable: One of the best parts is you get to mix and match your favorite type of cheese and pickles to create your perfect variations of a pickle grilled cheese sandwich.
The Ingredients
Pin- Bread: Choose your favorite sandwich bread. Sourdough bread or rye can add extra flavor and texture, but any bread will do.
- Butter: Soften the butter for easy spreading!
- Cheese: Sharp cheddar cheese is my go-to for its rich flavor, but feel free to mix in other cheeses like mozzarella, Monterey jack or gruyere for added gooeyness. Really any kind of cheese that’s melty will work.
- Pickles: Dill pickles work best in my opinion, but bread and butter pickles can add a sweeter twist. I thinly slice whole dill pickles, but you can use dill pickle chips if you want!
How to Make a Pickle Grilled Cheese
Tips and Tricks
- Don’t Rush: Cook your sandwich over medium heat to ensure the cheese melts fully without burning the bread.
- Choose the Right Cheese: A good melting cheese is key. Sharp cheddar is classic, but adding a slice of American cheese can give you that extra melt factor.
- Experiment with Pickles: If you’re feeling adventurous, try different types of pickles like spicy, garlic, or even pickled jalapeños if you have older kids that like a little kick!
- Pat Pickles Dry: Use a paper towel to pat the pickle slices dry to prevent a soggy sandwich.
Recipes to Serve with a Pickle Grilled Cheese
A Pickle Grilled Cheese sandwich is delicious on its own, but if you want to make it a meal, here are some perfect pairings:
- Tomato Soup: The ultimate grilled cheese companion, Roasted Tomato Soup, pairs well with this pickle version too!
- Side Salad: A fresh, crisp salad with this Everyday Lemon Vinaigrette balances out the richness of the sandwich perfectly.
- French Fries: Fries are a classic side for a grilled cheese. Try air fryer french fries, oven baked fries or even sweet potato fries!
PinMore Melty Sandwich Ideas
If you take a classic grilled cheese and add a few slices of dill pickles you up the ante on a sandwich already bordering on perfection! This Pickle Grilled Cheese has become a new lunchtime favorite in our house, and I think it will yours too. Love this recipe? Leave a comment or rating below!
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Pickle Grilled Cheese
With its crunchy exterior, gooey interior, and a pop of tangy pickle flavor, this Pickle Grilled Cheese is sure to become a regular in your lunchtime rotation.
Equipment
- saute pan or cast iron skillet (you could also you a panini press)
Ingredients
- 4 slices sandwich bread of choice (i.e whole wheat, sourdough, rye or white bread)
- 4 slices sharp cheddar cheese (or melting cheese of choice)
- 2 dill pickles, thinly sliced lengthwise (or dill pickle chips)
Instructions
- Lightly spread butter on one side of each piece of bread.
- Place a slice of cheese on one slice of bread and cover with a layer of sliced pickles.
- Place another slice of cheese on top of the pickles and cover with a slice of bread, butter-side up.
- Heat sauté pan over medium heat (or preheat your panini maker). Cook the sandwich until the bread is golden brown and the cheese is fully melted, about 3 minutes on each side.
- Once cooked, cut the sandwich on a diagonal to make triangles and serve hot.
Notes
- Don’t Rush: Cook your sandwich over medium heat to ensure the cheese melts fully without burning the bread.
- Choose the Right Cheese: A good melting cheese is key. Sharp cheddar is classic, but adding a slice of American cheese can give you that extra melt factor.
- Experiment with Pickles: If you’re feeling adventurous, try different types of pickles like spicy, garlic, or even pickled jalapeños if you have older kids that like a little kick!
- Pat Pickles Dry: Use a paper towel to pat the pickle slices dry to prevent a soggy sandwich.
Nutrition
Calories: 379kcal | Carbohydrates: 27g | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 1143mg | Potassium: 256mg | Fiber: 4g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 1mg | Calcium: 522mg | Iron: 2mg
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Sonic puts pickles on their grilled Cheese
I really appreciate this recipe and for one think the pickles make an awesome and unique twist. I wonder if you have ever trying using another type of cheese, like brie? Classic cheddar cheese grilled cheese are amazing, but I find brie to be a fun change of pace.
Also special is peanut butter, dill pickle, and grilled cheese.
I introduced this dish to the food service staff of Tulane University in 1958. We used readily available stuff, Kraft cheese, dill pickle chips (for hamburgers)., butter for frying. Now, I use “sandwich stuffers” or “pickle planks”, precut, on Potato Bread, and EV Olive Oil instead of butter.. Cooked on one of the newer “green-pans”, it’s quick, easy, and cheap. To gild the lily, make one more layer, with fried uncured bacon strips.
Hey, Hey, USA, where the so-called “junk food” is world class! Wonderful stuff, and right up there with the Reuben! FWIW: These make piquant “funeral sandwiches” too…. Heavenly sandwiches served with Deviled Eggs.
I have packed this in lunch many times! Make the sandwich and allow it to cool before packing it in lunch so it doesn’t get soggy! I always pack an ice pack with lunch to make sure everything stays at a safe temperature by lunch time! Lunch is not reheated, so it is served at room temp!
Is this the kind of thing you would pack in a lunch? And if so, how? With a cold pack? At room temp? Thanks!
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Ive been eating grilled cheese with pickles for years! My mother would make them when I was younger. Delicious!
I’ve got a salt tooth too. Caramel is only really alanppieg to me with a good kick of sea salt over the top. And I think these would be just the thing to perk up some scallops on a sweet corn puree. Nb, have just found your blog and have spent the best part of an hour swooning. Thank you for the escapism!
I remember when a college friend of mine suggested this. I thought he was crazy, but then…WOW.
Wow – brings back memories and an intense urge to eat a sandwich I haven’t had since I was a kid. A little different – but my Mom used to make an opened faced toasted cheese with muenster cheese, mustard, and four dill pickle chips.
So, so good.
I’ve been eating these sandwiched for nearly 6 decades – sometimes I add tomato.
My Daughter loves pickles and I cannot wait to try this for her. As another suggestion this Kentucky girl grew up putting slices of ripe tomato on my grilled cheese, it makes a great summer twist on this classic sandwich too!!!
I am already craving certain foods in early pregnancy and have a feeling that grilled cheese and pickles is going to be on the list! In fact, I think I already know what I’m making for lunch tomorrow 🙂 And the bonus is that I’m sure my 2 year old will love it as well! Thank you!!