I created this Pickle Grilled Cheese Sandwich to combine gooey, melted cheese with tangy pickle crunch inside buttery grilled bread. It’s a playful twist on the classic sandwich—bright, melty, and perfectly savory.
Why I Love This Recipe
I love how the creamy cheese melds with briny pickle slices and crisp bread. The pickles cut through the richness and add acidic brightness with every bite. It’s quick, satisfying, and feels like an elevated version of comfort food.
Ingredients
(Makes 1 hearty sandwich)
For the sandwich
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2 slices sturdy bread (sourdough, country loaf, or brioche)
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2–3 tablespoons unsalted butter or mayonnaise, softened
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2 ounces (60 g) cheese (sharp cheddar, Swiss, or pepper jack), sliced or shredded
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¼ cup (about 25 g) thinly sliced dill pickles
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Optional: 1 teaspoon of relish or diced pickle brine
Optional add-ins
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Thin slices of red onion or fresh herbs
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A light drizzle of hot sauce or mustard
Directions
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I spread butter (or mayonnaise) on the outer sides of both bread slices.
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I layer cheese evenly on the inside of one slice. I top with pickle slices and optional relish or onion if I’m using them. I place the second slice cheese-side down.
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I heat a skillet or griddle over medium heat. Once hot, I place the sandwich in the pan and cook about 3–4 minutes, pressing gently with a spatula until the bottom turns golden and cheese begins to melt.
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I carefully flip and grill the other side 2–3 minutes, until cheese is fully melted and both slices are golden brown.
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I remove the sandwich and let it rest for a minute before slicing diagonally so the gooey cheese settles just right.
Servings And Timing
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Makes 1 sandwich (easily doubled)
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Prep time: ~5 minutes
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Cook time: ~5–7 minutes
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Total time: around 10–12 minutes
Variations
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I mix chopped pickles and relish into softened cream cheese or mayo to spread inside instead of layering whole slices.
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I swap pickles for pickle chips or bread-and-butter pickles for a sweeter contrast.
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I spice things up with jalapeño slices or hot pepper cheese blended with cheddar.
Storage / Reheating
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I enjoy this sandwich fresh—crispy and melty straight off the pan.
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If I have leftovers, I wrap the sandwich and reheat in a skillet over low heat just until warmed through.
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Microwaving makes it soft and loses crunch, so I avoid it if I want crispy texture.
FAQs
Can I use pickle juice or relish instead of slices?
Yes—I sometimes mix a few drops of pickle juice or a teaspoon of relish into spreadable cheese for flavor without wetting the sandwich too much.
What cheese melts best?
Sharp cheddar, Swiss, or pepper jack all melt nicely and pair with pickle flavor. A combination often works great too.
Will the bread get soggy?
I press the pickle slices slightly and toast at moderate heat to prevent moisture build-up and maintain crispness.
Can I grill more than one sandwich at once?
Absolutely—I grill multiple at once, spacing them so each gets even heat and crisping evenly.
Conclusion
I love making this Pickle Grilled Cheese Sandwich when I want something cheesy, tangy, and crunchy with minimal effort. It’s a quirky twist on a classic that always surprises with flavor—and disappears fast.
Print
Pickle Grilled Cheese Sandwich
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 1 sandwich
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Pickle Grilled Cheese Sandwich combines melty cheese with tangy, crisp pickles inside buttery grilled bread. It’s a playful, flavor-packed twist on the classic comfort food.
Ingredients
2 slices sturdy bread (sourdough, country loaf, or brioche)
2–3 tablespoons unsalted butter or mayonnaise, softened
2 ounces (60 g) cheese (sharp cheddar, Swiss, or pepper jack), sliced or shredded
¼ cup (about 25 g) thinly sliced dill pickles
Optional: 1 teaspoon relish or pickle brine
Optional: thin slices red onion, fresh herbs, mustard, or hot sauce
Instructions
- Spread butter or mayonnaise on the outer sides of both bread slices.
- Layer cheese on the inside of one slice, then top with pickle slices and optional relish or onion.
- Place the second slice on top, butter-side out, forming a sandwich.
- Heat a skillet over medium. Add sandwich and press gently with a spatula, cooking 3–4 minutes until golden and cheese begins to melt.
- Flip and grill the other side for 2–3 minutes until both sides are golden and cheese is fully melted.
- Remove from skillet and let rest for 1 minute before slicing and serving.
Notes
Use sturdy bread to support the fillings and maintain crispness.
Drain or pat pickle slices to avoid sogginess.
Combine cheddar and Swiss for a balanced melt and flavor combo.
Pair with tomato soup or a side salad for a full meal.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
