I take absolutely no credit for the creation of this recipe. I have never heard of anyone eating it before (or seen it on a menu, so please feel free to tell me if you have). The idea was all my kids’.
We often buy hearty whole grain sour dough bread and sharp cheddar cheese at the farmers’ market which we use to make, among other things, paninis. Sometimes we’ll add a slice of heirloom tomato or avocado to jazz them up, but last weekend Kenya asked if we could just use pickles.
Pickles. Not as a garnish to accompany the tomato and avocado, mind you, but as the sole co-star to the cheese. It sounded so silly that we all (even Kenya) started giggling, “grilled cheese and pickle?” But then Chloe started chanting for it too. Never one to ignore a culinary request, especially one from my kids, I thinly sliced a bunch of kosher dills and started assembling the sandwich.
Well, my munchkins are definitely on to something. Who knew you could up the ante on the classic grilled cheese — a sandwich already bordering on perfection — but three days in a row later, the Grilled Cheese and Pickle Panini has become a new lunchtime favorite in our house.
Photos by Maren Caruso
Grilled Cheese and Pickle Panini
Ingredients
- 4 Slices Whole Wheat Bread (or your favorite sandwich bread)
- 4 Slices cheddar cheese
- 2 pickles, thinly sliced lengthwise
Instructions
- Preheat panini maker (this can also be made in a saute pan).
- 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.
- Continue making the second panini.
- Place sammies in the panini maker and cook for 2-3 minutes.
- Slice panini in half or on a diagonal to make triangles and serve.
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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!
Sign me up!
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!!
When I was younger we did cheese and pickle with tortillas instead of bread. Hadn’t had for years till I was pregnant with my son, and then it was one of my weekly/daily cravings.
I am sitting at work, drooling over this.