Introduction

This Pickle Grilled Cheese Sandwich is a delightful twist on a classic favorite. Combining tangy dill pickles with creamy cheese and flavorful spices, it’s a perfect blend of savory and tangy in every bite. Easy to make and irresistibly delicious, it’s sure to become a new comfort food staple.

A stack of three grilled cheese sandwich halves is placed on a white plate on a white marbled surface. Each sandwich layer features golden-brown toasted bread with a slightly crispy texture. Inside, there are multiple layers consisting of melted yellow cheddar cheese, creamy white cheese, and slices of green pickles that add a burst of color. The melted cheese oozes slightly from the edges, with the pickles peeking through the cheese and bread layers. In the foreground, there is a small clear glass bowl filled with green pickle slices, resting on the white marbled surface. The photo captures the warm and comforting look of the sandwiches in bright, natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12-16 sliced dill pickles
4 ounces cream cheese, softened to room temp
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 (see notes)
3 tablespoons unsalted butter

Instructions

Step 1: Pat dry the sliced pickles and set them aside to remove excess moisture.
Step 2: In a small bowl, combine the cream cheese and ranch dressing; mix well and set aside.
Step 3: In a separate small bowl, mix together dried parsley, garlic powder, onion powder, and kosher salt.
Step 4: Heat a large skillet over medium-low heat, preferably cast-iron for even cooking.
Step 5: Assemble the sandwiches by spreading the cream cheese mixture on two slices of sourdough bread. Layer sliced dill pickles and cheese evenly on top. Cover with the remaining two slices of bread. Butter the outside of each sandwich, then sprinkle the spice mixture over the buttered sides.
Step 6: Place the sandwiches in the hot skillet. Cook for 3-5 minutes until the bread is golden brown, then carefully flip and cook another 3-5 minutes until cheese is melted and the other side is golden. Remove from heat and serve warm.

Tips & Variations

Use sharp cheddar or pepper jack cheese for extra flavor contrast with the pickles.
For a crispier sandwich, cook on low heat longer to melt the cheese without burning the bread.
Add thinly sliced red onion inside for an additional crunch and bite.
Substitute ranch dressing with a flavored cream cheese spread, like chive or smoked gouda, for variety.

Storage

Store any leftover sandwiches wrapped tightly in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to keep the bread crispy and cheese melted, or use a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

A toasted sandwich cut in half and stacked on a round white plate with a gray rim, placed on a white marbled surface with a white cloth showing yellow stripes next to it. The sandwich has two slices of toasted bread that are golden brown with visible herbs on top. The first layer inside is melted orange cheddar cheese, followed by curly slices of pale green pickles with a glossy texture, and under the pickles, gooey melted white cheese can be seen. One circular pickle slice is placed on the plate in front of the sandwich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickles other than dill for this sandwich?

Yes, you can experiment with bread and butter or spicy pickles, but dill pickles provide the classic tang that balances well with the cream cheese and cheese flavor.

What type of cheese works best for this grilled cheese?

Semi-hard cheeses like cheddar, pepper jack, or Monterey Jack melt well and complement the pickles nicely. Feel free to use your favorite meltable cheese.

Pickle Grilled Cheese Sandwich Recipe

Print Recipe

★★★★★

4.5 from 306 reviews

This Pickle Grilled Cheese Sandwich offers a tangy twist on a classic comfort food, combining creamy ranch-flavored cream cheese, crunchy dill pickles, and melted cheese on toasted sourdough bread. The sandwich is seasoned with a flavorful blend of dried parsley, garlic, onion powder, and kosher salt, then pan-grilled to golden perfection for a deliciously satisfying meal.

Author: Elias
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pickle and Cheese Mixture

12–16 sliced dill pickles
4 ounces cream cheese, softened to room temp
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 ounces cheese (such as cheddar, American, or your preferred melting cheese)

Bread and Butter

4 large slices square loaf sourdough bread
3 tablespoons unsalted butter

Instructions

Prepare the Pickles: Pat dry the sliced dill pickles with a paper towel to remove excess moisture and set them aside. This step prevents soggy bread and ensures the sandwich remains crisp.
Make the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese and ranch dressing until smooth and well blended. Set this mixture aside for spreading on the bread.
Mix the Seasonings: In another small bowl, stir together dried parsley, garlic powder, onion powder, and kosher salt. This spice blend will be sprinkled on the buttered bread for extra flavor.
Heat the Skillet: Preheat a large skillet or preferably a cast-iron pan over medium-low heat. This allows for even toasting of the bread and melting of the cheese without burning.
Assemble the Sandwiches: Place two slices of sourdough bread on a clean surface. Spread one side of each slice with the cream cheese and ranch mixture. Layer the sliced dill pickles evenly over the spread, then add the cheese on top. Complete the sandwich by topping with the remaining two slices of bread, plain side down. Butter the outer sides of each sandwich generously and sprinkle the prepared seasoning blend over the buttered surfaces.
Cook the Sandwiches: Transfer the sandwiches carefully to the preheated skillet. Cook for 3 to 5 minutes on one side until the bread turns a golden brown color. Flip the sandwiches and cook for another 3 to 5 minutes until the cheese inside is melted and the bread is golden brown on both sides.
Serve Warm: Remove the sandwiches from the skillet and serve immediately while warm to enjoy the creamy melty cheese and crunchy pickles.

Notes

For the cheese, use a good melting cheese like cheddar, American, or Monterey Jack for best results.
Patting the pickles dry is crucial to prevent soggy bread.
You can adjust the seasoning blend to taste or add a pinch of smoked paprika for a different flavor profile.
A cast-iron skillet is preferred to ensure even heat distribution and perfect toasting.
If you prefer a spicier kick, add a pinch of cayenne pepper to the seasoning blend.

Keywords: Pickle Grilled Cheese, Dill Pickle Sandwich, Ranch Cream Cheese Sandwich, Sourdough Grilled Cheese, Comfort Food