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Pickle Grilled Cheese Sandwich Recipe

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★★★★★

5 from 129 reviews

The Pickle Grilled Cheese Sandwich is a tangy and creamy twist on the classic grilled cheese. Featuring crisp dill pickles layered with a flavorful ranch cream cheese spread and melted cheese inside buttery, toasted sourdough bread, this sandwich offers a delightful balance of savory, creamy, and slightly acidic flavors, cooked perfectly on the stovetop for a golden, crispy finish.

Ingredients

Scale

Pickle Filling

  • 12–16 sliced dill pickles

Spread

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons ranch dressing

Seasoning Mix

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

Sandwich

  • 4 large slices square loaf sourdough bread
  • 4 ounces cheese (such as cheddar, American, or your choice)
  • 3 tablespoons unsalted butter

Instructions

  1. Prepare Pickles: Pat dry the sliced dill pickles thoroughly using paper towels to remove excess moisture, then set them aside to prevent sogginess in the sandwich.
  2. Make Cream Cheese Spread: In a small bowl, combine the softened cream cheese with the ranch dressing. Mix well until smooth and evenly blended, then set aside.
  3. Mix Seasonings: In another small bowl, stir together dried parsley, garlic powder, onion powder, and kosher salt to create a flavorful spice blend for the sandwich exterior.
  4. Preheat Skillet: Place a large skillet, preferably cast iron, over medium-low heat to warm while assembling the sandwiches. This ensures even cooking and melting later.
  5. Assemble Sandwiches: Lay out all slices of sourdough bread. Spread the cream cheese and ranch mixture evenly on two slices. Layer each with the sliced dill pickles, then top with cheese slices. Cover each with one of the remaining plain sourdough slices to form sandwiches. Butter the outside of each sandwich generously, then sprinkle the prepared seasoning mix evenly over the buttered surfaces.
  6. Cook Sandwiches: Transfer the assembled sandwiches to the hot skillet. Cook for 3-5 minutes on one side until the bread turns golden brown and crispy. Carefully flip and cook the other side for another 3-5 minutes until the cheese melts completely and the bread is evenly golden and toasted.
  7. Serve: Remove the sandwiches from the skillet and serve warm, allowing the flavors to shine through a perfect balance of melty cheese, tangy pickles, and crispy bread.

Notes

  • Use your favorite cheese such as sharp cheddar, American, or Monterey Jack for different flavor profiles.
  • Patting pickles dry is crucial to avoid soggy grilled cheese.
  • Cast iron skillet is preferred for even heat distribution, but a non-stick pan works well too.
  • Adjust seasoning to taste or add a pinch of black pepper if desired.
  • This sandwich is best enjoyed fresh off the skillet for optimal melty texture and crispy crust.

Keywords: grilled cheese, pickle grilled cheese, sourdough sandwich, creamy grilled cheese, dill pickle sandwich, comfort food

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