Description
A tangy and creamy twist on a classic favorite, this Pickle Grilled Cheese Sandwich combines the crunch of dill pickles with a luscious cream cheese and ranch spread, all melted between buttery sourdough bread for a perfect savory snack or quick meal.
Ingredients
Main 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 (such as cheddar, mozzarella, or your choice)
- 3 tablespoons unsalted butter
Instructions
- Dry the Pickles: Pat the sliced dill pickles dry using paper towels to remove excess moisture, ensuring the sandwich won’t become soggy.
- Prepare the Cream Cheese Mixture: In a small bowl, combine the softened cream cheese with ranch dressing until smooth and well blended. Set aside.
- Make the Spice Blend: In another small bowl, mix together dried parsley, garlic powder, onion powder, and kosher salt to form a flavorful seasoning to sprinkle on the sandwich exterior.
- Heat the Skillet: Place a large skillet, preferably cast-iron, over medium-low heat to warm up, which will allow for even browning without burning.
- Assemble the Sandwiches: Take two slices of sourdough bread and spread each one evenly with the cream cheese and ranch mixture. Layer the dried sliced dill pickles evenly on top of the cream cheese, then add the cheese slices. Top with the remaining two slices of bread. Butter the outside surfaces of each sandwich thoroughly, then sprinkle the spice blend evenly over the buttered sides.
- Cook the Sandwiches: Place the assembled sandwiches in the heated skillet. Cook for 3–5 minutes on one side until the bread turns golden brown. Carefully flip and cook for another 3–5 minutes until the second side is golden and the cheese inside has melted beautifully. Remove from heat.
- Serve Warm: Slice the sandwiches if desired and serve immediately while the cheese is gooey and the bread is crisp.
Notes
- Use your favorite cheese for the filling; cheddar or mozzarella work particularly well.
- Make sure to pat the pickles dry thoroughly to prevent sogginess in the sandwich.
- Butter the bread generously to get a crispy, golden crust.
- Adjust the spice blend quantities to suit your taste preferences.
- Cast-iron skillets provide the best heat distribution but any heavy-bottomed pan works.
