Crispy Dill Pickle Grilled Cheese (Print Version)
# Ingredients:
→ Main Components
01 -
2 slices sourdough bread
02 -
170 grams dill havarti cheese, grated
03 -
2 tablespoons dill pickles, chopped and patted dry
04 -
2 tablespoons salted butter
05 -
1 handful dill pickle flavored potato chips
# Instructions:
01 -
Generously butter one side of each sourdough bread slice.
02 -
Place one buttered bread slice, butter-side down, into a cold skillet set over medium-low heat.
03 -
Evenly distribute half of the grated dill havarti cheese over the bread, followed by the chopped dill pickles, then top with the remaining dill havarti cheese.
04 -
Crumble the dill pickle flavored potato chips over the layered cheese.
05 -
Position the second sourdough bread slice on top, with its buttered side facing upwards.
06 -
Cook for 5 to 7 minutes per side, or until the bread achieves a golden-brown crust and the cheese is thoroughly melted and gooey. Adjust heat as necessary to prevent scorching.
07 -
Remove the sandwich from the skillet, slice it diagonally in half, and serve without delay for optimal enjoyment.
# Notes:
01 -
Cheese Alternatives: If dill havarti is unavailable, consider using regular havarti or provolone, enhanced with a dash of dried dill for similar flavor.
02 -
Bread Suggestions: Sourdough is recommended for its tangy profile and robust texture, but other breads like rye or multigrain also make excellent choices.
03 -
Moisture Control: Ensure dill pickles are thoroughly patted dry before adding them to prevent the sandwich from becoming soggy.
04 -
Enhanced Crunch: For an extra crispy texture, add an additional layer of crumbled potato chips beneath the cheese layer.
05 -
Vegan Adaptation: To make this recipe vegan, substitute with plant-based butter, a vegan cheese alternative (such as Daiya or Violife), and confirm your potato chips are vegan-certified.