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This Ultimate Bacon Pickle Grilled Cheese puts a bold, modern spin on a beloved classic. Golden sourdough bread hugs melty layers of cheddar & Swiss, crispy bacon, and just enough dill pickle to give every bite a crave-worthy tang. One sandwich and you will never look at grilled cheese quite the same way again.
The first time I made this was on a chilly afternoon when I wanted something that felt both retro and special. The pickle’s tangy crunch makes it irresistible every single time.
Ingredients
- Sourdough or white bread: Pick bread that feels dense and a little chewy for a nice crisp but soft inside
- Thick cut bacon: Look for bacon that has plenty of meat and some fat marbling for optimal crispiness and flavor
- Unsalted butter: Softened butter spreads easily and gives the bread that beautiful buttery brown finish
- Dill pickle slices: Choose crunchy pickles with plenty of tang avoid ones that are overly salty or mushy
- Sharp cheddar cheese: Real cheddar from the block melts perfectly and brings sharp savory notes
- Swiss cheese: Use mild Swiss or baby Swiss slices for that nutty melt in every bite
Step-by-Step Instructions
- Cook the Bacon:
- In a skillet over medium heat lay out the bacon strips and cook slowly until crisp turning as needed. Move to a plate lined with paper towels so extra grease is soaked up. This keeps your sandwich crisp not greasy.
- Butter the Bread:
- Take the two bread slices and slather the outer side of each with a generous amount of softened butter. Make sure it is coated evenly all the way to the edges.
- Build the Layers:
- Set one slice of bread into the skillet buttered side down over medium low heat. Add cheddar first so it melts into the bread lay on the bacon next so it stays crisp layer in dill pickles for a bright pop then tuck Swiss cheese on top.
- Top and Grill:
- Place the second slice of bread on top buttered side up. Use a spatula to press down gently for good contact with the pan. Let it grill for about three or four minutes per side turning once. Watch for deep golden bread and a gooey interior.
- Rest and Slice:
- Once golden and bubbling move the sandwich to a cutting board. Let it sit briefly so the cheese settles then slice in half and enjoy while piping hot.
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Sharp cheddar is my not so secret favorite here. It cuts through the other flavors and ties everything together. My son now requests extra cheddar whenever I make this and it has become our little tradition on rainy days.
Storage Tips
This sandwich is best enjoyed fresh off the skillet but you can keep leftovers in an airtight container in the fridge for a day. Warm it in a toaster oven or skillet to bring back the crunch. Microwaving will soften the bread so I skip that when possible.
Ingredient Substitutions
No sourdough on hand White sandwich bread works well. For a gluten free version try your favorite sturdy loaf. Any tangy pickle can take the place of dill slices or even try pickled jalapeños for some heat. Monterey Jack or Provolone can stand in for Swiss if you prefer a milder flavor.
Serving Suggestions
Serve this sandwich solo or with a bowl of tomato soup for a true comfort feast. Add a handful of kettle chips on the side. Cut the sandwich into finger sizes for a crowd pleasing party snack tray.
Cultural Historical Context
Grilled cheese has classic American diner roots but this version owes a nod to Southern traditions where bacon and pickles show up on everything from burgers to salads. Combining them in one crispy melty sandwich is a playful update fit for comfort food enthusiasts.
Frequently Asked Questions
- → How do I keep the bread from burning while melting the cheese?
Cook over medium-low heat. This allows the bread to crisp and the cheese to melt evenly without burning.
- → What type of pickles work best?
Dill pickles provide a bright, tangy bite that complements the rich cheeses and bacon. Slice them thinly for best results.
- → Can I use different cheeses?
Absolutely. Gouda, Havarti, or Provolone melt well and offer delicious flavor variations.
- → How can I prevent the sandwich from becoming soggy?
Drain bacon on paper towels and butter the bread instead of adding oil to the pan. Serve immediately after grilling.
- → Is there a way to add some spice?
Try layering in jalapeño slices or adding a dash of hot sauce before grilling for a spicy kick.