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Pickle Grilled Cheese Sandwich

Irresistible Pickle Grilled Cheese Sandwich for Comfort Cravings

This Pickle Grilled Cheese Sandwich upgrades the classic with dill pickles and creamy ranch-infused cheese for a quick, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sandwich
  • 2 slices Sourdough Bread Use gluten-free if needed.
  • 4 slices Dill Pickles Pat them dry to avoid sogginess.
  • 2 oz Cream Cheese Soften it for easier spreading.
  • 2 tbsp Ranch Dressing Homemade ranch works great too.
  • 1 tbsp Dried Parsley Optional for added color.
  • 1 tsp Garlic Powder Fresh garlic can be used instead.
  • 1 tsp Onion Powder Omit if you prefer.
  • 1 tsp Kosher Salt Adjust according to taste.
  • 4 oz Cheese (e.g., Cheddar or Monterey Jack) Any melty cheese works.
  • 2 tbsp Unsalted Butter For grilling.

Equipment

  • Cast-Iron Skillet

Method
 

Step-by-Step Instructions
  1. Pat dry the sliced dill pickles with a paper towel and set aside.
  2. Combine softened cream cheese and ranch dressing until smooth.
  3. Whisk together dried parsley, garlic powder, onion powder, and kosher salt.
  4. Heat a cast-iron skillet over medium-low heat.
  5. Spread cream cheese mixture on one side of two slices of sourdough bread. Layer with dill pickles and cheese.
  6. Spread unsalted butter on the outer sides of the sandwiches and sprinkle seasoning blend.
  7. Grill the sandwiches for 3-5 minutes on one side until golden brown.
  8. Flip the sandwiches and grill the other side for an additional 3-5 minutes until cheese is melted.
  9. Slice the sandwiches in half and serve warm, optionally with tomato soup or chips.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 40gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

Adjust heat as needed to prevent over-browning, and use fresh sourdough for the best texture. Store in the fridge for up to 2 days or freeze for a month.

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