Pickle Grilled Cheese Sandwich Recipe
This Pickle Grilled Cheese Sandwich combines tangy dill pickles with creamy ranch-seasoned cream cheese and melted cheese inside crispy, buttery sourdough bread. It’s a flavorful twist on a classic grilled cheese, perfect for a quick and satisfying lunch or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Pickle Grilled Cheese Ingredients
- 12–16 sliced dill pickles
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons ranch dressing
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 4 large slices square loaf sourdough bread
- 4 ounces cheese (such as cheddar, American, or a blend)
- 3 tablespoons unsalted butter
Instructions
- Prepare the pickles: Pat dry the sliced dill pickles thoroughly with paper towels to remove excess moisture and set them aside to avoid soggy bread.
- Make the cream cheese mixture: In a small bowl, combine the softened cream cheese and ranch dressing until smooth and well blended. Set aside.
- Mix the seasoning: In a separate small bowl, combine the dried parsley, garlic powder, onion powder, and kosher salt. This mixture will add extra flavor and a slight crust to the sandwich exterior.
- Heat the skillet: Place a large skillet, preferably cast-iron, over medium-low heat to ensure gentle, even toasting without burning.
- Assemble the sandwiches: Take two slices of sourdough bread and spread each evenly with the cream cheese-ranch mixture. Layer each slice with the dried dill pickle slices, then top with the chosen cheese. Cover with the remaining two slices of sourdough bread. Butter the outside of each sandwich generously and sprinkle both sides with the prepared seasoning mixture.
- Cook the sandwiches: Transfer the sandwiches to the preheated skillet. Cook for 3-5 minutes on one side until golden brown and crispy, then carefully flip and cook for another 3-5 minutes on the other side until the cheese is melted and the bread is evenly browned. Remove from heat and serve warm immediately for the best texture and flavor.
Notes
- Use firm dill pickles to prevent sogginess and maintain a good crunch.
- For the cheese, cheddar, American, or a mild Swiss blend work well and melt nicely.
- Adjust heat to medium-low to avoid burning the bread before the cheese melts.
- You can substitute sourdough with other sturdy bread types if preferred.
- Butter the bread slices liberally to ensure even browning and crispiness.
Keywords: Grilled cheese, pickle sandwich, dill pickles, cream cheese, ranch dressing, sourdough, comfort food, easy lunch
Find it online: https://epicrecipebox.com/pickle-grilled-cheese-sandwich-recipe/