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This crispy dill pickle grilled cheese is the sandwich that will ruin all other grilled cheeses for you, in the best way possible. It takes the classic comfort food and injects it with a tangy, crunchy, and unbelievably savory twist that you'll be craving for days. It's my go to for a quick lunch that feels like a real treat.
I first threw this sandwich together on a whim, using the last bits of a bag of pickle chips, and it was a revelation. Now, it's my secret weapon for turning a boring day around.
Ingredients
- Two slices sourdough bread: its tangy flavor and sturdy crumb are perfect for holding all the delicious fillings
- Six ounces dill havarti cheese: this is the star, providing a creamy melt and a wonderful herbaceous flavor. Grating it yourself from a block is best
- Two tablespoons dill pickles: chopped and patted very dry to avoid a soggy sandwich. Use your favorite crunchy dill brand
- Two tablespoons salted butter: for getting that perfectly golden, crispy exterior on the bread
- One handful dill pickle flavored potato chips: this is the secret ingredient for an amazing crunch and extra layer of flavor
Step-by-Step Instructions
- Prep the Components:
- Get everything ready before you start cooking. Grate your block of dill havarti cheese into a bowl. Finely chop your dill pickles and then, this is important, press them between paper towels to remove as much excess brine as you can. Butter one side of each slice of your sourdough bread, spreading it evenly from edge to edge.
- Assemble the Sandwich:
- Place one slice of bread, butter side down, into a cold, nonstick skillet. Don’t turn the heat on yet. Sprinkle half of the grated dill havarti over the bread. Evenly scatter the chopped, dried pickles over the cheese. Now, crumble the dill pickle potato chips right over the pickle layer. Top with the remaining grated cheese, which will act like glue. Place the second slice of bread on top, butter side up.
- Grill to Golden Perfection:
- Now you can turn the stove on. Place the skillet over medium low heat. Starting with a cold pan helps the bread toast evenly and allows the cheese to melt perfectly without the bread burning. Cook for about 5 to 7 minutes, until the bottom is beautifully golden brown. Carefully flip the sandwich and cook the other side for another 5 minutes or so, until it’s equally golden and the cheese is completely melted and gooey.
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My favorite part of this whole sandwich is the potato chips. The first time I made it, my husband thought I was crazy for putting chips *inside* the grilled cheese. After one bite, he was completely converted. It’s that unexpected crunch that really makes it special.
Storage and Reheating
This sandwich truly shines when eaten immediately, hot and crispy from the pan. If you do have leftovers, you can wrap them tightly in foil and store in the refrigerator for up to a day. To reheat, I highly recommend avoiding the microwave. Instead, place it back in a dry skillet over low heat or in an air fryer for a few minutes to crisp the bread back up and re melt the cheese.
Delicious Ingredient Swaps
If you can’t find dill havarti, don’t worry. A good quality provolone or a mild white cheddar will work beautifully. Just add about a quarter teaspoon of dried dill weed to the cheese before assembling. For the bread, while sourdough is my top pick, a hearty rye or a thick cut multigrain bread would also be fantastic. You could even experiment with bread and butter pickles for a sweet and tangy contrast.
Perfect Pairings
While this sandwich is a complete meal on its own, it plays very well with others. The absolute classic pairing is a bowl of creamy tomato soup for dipping. A simple green salad with a light vinaigrette also provides a fresh, crisp contrast to the rich, cheesy sandwich. And, if you're a true pickle lover, a few extra pickle spears on the side is never a bad idea.
Frequently Asked Questions
- → Can I use a different type of cheese?
Absolutely! If you can't find dill havarti, regular havarti or provolone with a sprinkle of dried dill works well.
- → What's the best type of bread to use?
Sourdough is recommended for its tangy flavor and sturdy texture. Rye or multigrain bread also make excellent choices.
- → How do I prevent the sandwich from becoming soggy?
The key is to pat the chopped dill pickles thoroughly dry before adding them to the sandwich. This removes excess moisture.
- → What's the secret to extra crunch?
Crumble some of the dill pickle flavored potato chips under the cheese, in addition to on top, for double the crunch factor!
- → Can this be made vegan?
Yes! Use vegan butter, vegan cheese alternatives (like Daiya or Violife), and ensure your potato chips are vegan-friendly.
- → How can I prevent the bread from burning?
Cook the sandwich over medium-low heat, adjusting as needed. If the bread browns too quickly, reduce the heat or move the sandwich to a cooler part of the skillet.