Dill Pickle Grilled Cheese
This Dill Pickle Grilled Cheese is the ultimate mashup of creamy, melty cheese and the tangy crunch of pickles, layered between buttery, golden toasted bread.
It’s a bold twist on the classic comfort food that brings together savory, sour, and a touch of spice in every bite.
Why You’ll Love This Recipe
Unique flavor combo: The tangy punch of dill pickles paired with rich, melty cheeses is surprisingly addictive.
Quick & easy: Ready in under 15 minutes with simple ingredients.
Perfect comfort food: Crispy on the outside, creamy and gooey on the inside.
Customizable: Add spice, swap cheeses, or toss in extras like bacon or tomatoes.
Key Ingredients
Sharp cheddar & mozzarella – for flavor and meltiness
Cream cheese – adds smooth creaminess
Dill pickles – for tang and crunch
Hearty bread – like sourdough or rye to hold up to the fillings
Butter & mayo – for that golden, crispy exterior
Dill, garlic & onion powder – to enhance the flavor profile
Dill Pickle Grilled Cheese
Ingredients:
4 slices of hearty bread (sourdough or rye works best)
2 tablespoons unsalted butter, softened
1 tablespoon mayonnaise (optional for extra crispiness)
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup cream cheese (softened)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill or 1 tablespoon fresh chopped dill
1/2 cup dill pickles, thinly sliced (chips or long slices)
Freshly ground black pepper to taste
Instructions:
Make the Cheese Filling:
In a bowl, mix together the shredded cheddar, mozzarella, and softened cream cheese.
Add garlic powder, onion powder, and dill.
Stir until smooth and spreadable.
Prep the Bread:
Spread a thin layer of softened butter on one side of each bread slice.
(Optional: Spread a thin layer of mayo on top of the butter for extra crispiness.)
Assemble the Sandwiches:
Place two slices of bread on a clean surface, buttered side down.
Spread a generous amount of the cheese mixture on each slice.
Add a layer of thinly sliced dill pickles.
Sprinkle with black pepper.
Top with the remaining bread slices, buttered side facing out.
Grill the Sandwiches:
Heat a nonstick skillet or griddle over medium heat.
Place the sandwiches in the pan and grill for 3–5 minutes per side, gently pressing with a spatula, until golden brown and the cheese has melted.
Serve:
Let the grilled cheese rest for 1–2 minutes before slicing.
Cut diagonally and serve hot.
Nutrition Information
(Approx. per sandwich)
Calories: ~500–550 | Protein: ~18g | Fat: ~35g | Carbs: ~30g | Fiber: ~2g | Sugar: ~3g
Frequently Asked Questions:
Can I use pickle relish instead of sliced pickles?
You can, but sliced pickles provide a better texture contrast and bite.
Is this sandwich very sour?
It has a tangy kick from the pickles and dill, but it’s balanced by the creamy cheese.
Can I make this without cream cheese?
Yes, but the texture will be less creamy. You can add a bit more shredded cheese instead.
What type of bread is best?
Sourdough or rye is ideal for structure and flavor. Avoid overly soft white breads.
Can I prep this ahead of time?
You can assemble the sandwich ahead of time and refrigerate, but grill it fresh for best texture.
How do I avoid burning the bread before the cheese melts?
Cook over medium heat and cover the pan briefly if needed to help melt the cheese evenly.
How do I keep the sandwich from falling apart when flipping?
Use a wide spatula, press gently before flipping, and don’t overstuff.
Can I air-fry the sandwich?
Yes! Air fry at 375°F for 4–6 minutes, flipping halfway.
Can I use a sandwich press or panini maker?
Absolutely—it’ll give you a perfect crispy crust and even melt.
What’s the best way to make it extra crispy?
Use mayo instead of butter on the outside, or do a 50/50 mix for golden crunch.