Description

This Crispy Dill Pickle Grilled Cheese Sandwich is a delightful twist on traditional grilled cheese, combining the tangy zest of dill pickles with creamy melted dill Havarti cheese on thick-cut sourdough bread. Finished with a buttery golden crust and a satisfying crunch from dill pickle-flavored potato chips, this quick and easy sandwich makes for the perfect comforting meal with an exciting flavor punch.

Ingredients

Scale

Sandwich Ingredients

2 slices sourdough bread (thick-cut, about 1/2-inch)
6 oz dill Havarti cheese (sliced into 1/4-inch thick slabs)
2 tbsp dill pickles (chopped into small pieces)

For Cooking

2 tbsp salted butter (I use Kerrygold for rich flavor)
1 handful dill pickle flavored potato chips (for extra crunch)

Instructions

Prepare Mise en Place and Toast the Bread: Slice your sourdough bread into two thick 1/2-inch slices and chop the dill pickles into small, even pieces. Slice the dill Havarti cheese into 1/4-inch thick slabs to ensure even melting.
Assemble the Sandwich with Strategic Cheese Placement: Lay one slice of bread on a clean work surface. Layer half of the sliced Havarti cheese on this slice, then evenly distribute the chopped dill pickles over the cheese. Top with the remaining cheese slabs, then place the second slice of bread on top to complete the sandwich. Placing the cheese on both sides of the pickles protects the bread from becoming soggy while allowing the pickle flavor to infuse the cheese.
Butter and Cook the Sandwich Until Golden and Melted: Generously butter both the top and bottom exterior of your assembled sandwich, using about 1 tablespoon per side. Heat a skillet over medium-low heat and once warm, carefully place the buttered sandwich into the pan. Cook for 4-5 minutes until the bottom is golden brown and crispy, then flip and cook the other side for another 3-4 minutes until golden and the cheese is fully melted. Use medium-low heat to avoid burning the bread before the cheese melts.
Add Chips and Serve: Transfer the grilled cheese to a cutting board and open it immediately while still warm. Distribute the dill pickle flavored potato chips evenly inside the sandwich for extra crunch and enhanced dill flavor. Close the sandwich, cut it diagonally into two halves, and serve immediately while the cheese is creamy and the bread is warm.

Notes

Pat dill pickles dry to prevent soggy bread and ensure a crispy crust.
Use medium-low heat when cooking to allow cheese to melt without burning the bread.
Butter both sides of the bread generously for a golden, crispy exterior.
Add pickle chips just before flipping the sandwich to keep them crunchy.
Day-old bread is preferable to fresh bread to avoid sogginess from pickle moisture.
Reheat leftovers in a dry skillet rather than a microwave to maintain crispness.
Substitute cheeses like sharp cheddar or Swiss if dill Havarti is unavailable, and add dried dill if desired.

Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Category: Sandwiches
Method: Frying
Cuisine: American

Keywords: grilled cheese, dill pickle sandwich, dill Havarti cheese, comfort food, crispy sandwich, easy lunch, tangy sandwich