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Pickle Grilled Cheese Sandwich Recipe

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4.4 from 53 reviews

A savory and tangy Pickle Grilled Cheese Sandwich combining creamy cream cheese, zesty ranch, crunchy dill pickles, and melty cheese on buttery, golden sourdough bread for the perfect comfort food with a twist.

Ingredients

Pickle and Cream Cheese Mixture

  • 12-16 sliced dill pickles
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons ranch dressing

Spice Mix

  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt

Sandwich Components

  • 4 large slices square loaf sourdough bread
  • 4 ounces cheese (such as cheddar and dill Havarti, or Provolone, Swiss, mozzarella, Colby Jack)
  • 3 tablespoons unsalted butter

Instructions

  1. Prepare Pickles: Pat dry the sliced dill pickles using a paper towel to remove excess moisture, then set them aside to keep the sandwich from becoming soggy.
  2. Make Cream Cheese Mixture: In a small bowl, combine the softened cream cheese and ranch dressing until smooth and well blended. Set aside for assembling.
  3. Mix Spices: In another small bowl, mix together dried parsley, garlic powder, onion powder, and kosher salt. This spice blend will be used to season the outsides of the sandwiches for added flavor.
  4. Heat Skillet: Place a large skillet, preferably cast-iron, over medium-low heat to warm up while you assemble the sandwiches.
  5. Assemble Sandwiches: Take two slices of sourdough bread and spread each evenly with the cream cheese and ranch mixture. Layer each with the sliced dill pickles and 2 ounces of your chosen cheese. Top each with one of the remaining slices of sourdough bread. Butter the outside of each assembled sandwich generously for golden crispiness, then sprinkle the spice mixture evenly on the buttered sides.
  6. Cook Sandwiches: Place the sandwiches in the hot skillet. Cook for 3-5 minutes until the bottom is golden brown. Carefully flip and cook the other side for another 3-5 minutes, ensuring the cheese melts fully and both sides are evenly browned.
  7. Serve: Remove sandwiches from the skillet and serve immediately while warm and melty for the best experience.
  8. Storage: If you need to store leftovers, keep the sandwiches in an airtight container in the refrigerator for up to two days. Reheat in a skillet for best texture.

Notes

  • Choose a meltable cheese like cheddar and dill Havarti for optimal flavor and gooey texture. Alternatives include Provolone, Swiss, mozzarella, or Colby Jack.
  • Patting the pickles dry is essential to prevent soggy bread.
  • Using a cast-iron skillet ensures even heating and a nicely browned crust.
  • Serve hot for the best taste; refrigeration is a compromise for leftovers.

Find it online: https://deliciousyum.com/pickle-grilled-cheese-sandwich-recipe/