Grilled Cheese With Pickles

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My grilled cheese with pickles is the ultimate choice for pickle lovers and anyone craving a classic grilled cheese with a twist. The perfect combination of crunchy toasted bread, tangy pickles, and melted, gooey cheese makes this quick and easy lunch irresistible.

Now I know what you might be thinking.. are pickles good on grilled cheese?! Dill pickles on grilled cheese may seem like an odd combination, but trust me, it’s amazing! They truly make a great pair because the slightly sweet, super tangy flavor of the pickles complements the salty, creamy, more fatty flavor in the cheese really well. When heated together, their flavors combine to make the perfect combination!

Just like the traditional grilled cheese, my spin on a nostalgic lunch still goes perfectly with a warm bowl of instant pot tomato soup or vegan tomato soup, potato chips, parmesan truffle fries, or air fried sweet potato fries. 

Buttery and crispy on the outside, with melted cheese on the inside, this dill pickle grilled cheese sandwich recipe is always a good idea!

Latest Recipe Video!

🥘 Ingredients

My melty grilled cheese and pickle sandwich is made with just 5 simple ingredients! Here’s what you need:

Whole Wheat Bread: I use wheat bread instead of the traditional white bread for this cheese and pickle toastie because it’s a healthier option with more whole grains and fiber. Honestly, it tastes just as good as white bread when it’s grilled! However, you can use any kind of bread for this sandwich—white bread, gluten-free bread, sprouted wheat bread, buckwheat bread, or slices of sourdough bread are all great options.

Mayo: Mayo adds creaminess and a subtle tangy flavor to my grilled cheese pickle sandwich. For a lower calorie and lower fat option, I use light mayo.

Mild Or Sharp Cheddar Cheese Slices: I prefer cheddar cheese for its sharper, more powerful flavor compared to other types of cheese like American cheese, which is typically used for grilled cheese sandwiches. I find that sharp cheddar melts beautifully, creating a gooey, smooth texture that binds the sandwich together perfectly. The contrast between the bold cheddar and the other ingredients makes each bite more flavorful and satisfying. Whether I’m using a classic cheddar or a more aged variety, the key is to pick one with a strong flavor profile that holds up well during grilling.

Dill Pickles: Hamburger dill chips are the star of the show! Bread and butter pickles are also an option. Check the variations section below for other tasty ideas!

Softened Butter: Butter is what makes a grilled cheese and pickles sandwich perfectly crispy and golden brown on the outside.

🔪 How To Make A Grilled Cheese With Pickles

Learn how to make my dill pickle and grilled cheese sandwich recipe! See the recipe card below for the complete steps.

Dry Dill Pickles: I pat dry the sliced dill pickles with a kitchen paper towel and set them aside.

Begin Assembly: I start assembling the sandwiches by placing two slices of bread on a chopping board and spreading a layer of mayo on each slice.

Add Pickles: I layer the sliced pickles and a slice of cheese on top of the mayo.

Top Sandwich, Butter Bread: I top each sandwich with the remaining bread slices and butter the outside of each piece of bread with the softened butter.

Heat Skillet, Cook Sandwich: I heat a large skillet over medium-low heat, place the sandwiches on the skillet buttered side down, and cook for approximately 3-5 minutes, or until the bread is lightly golden.

Flip, Cook, Serve: I use a spatula to gently flip the sandwiches over, continue to cook until the other side is lightly golden brown and the cheese has started to melt. I then remove them, cut them in half, and serve these pickle sandwiches immediately.

📖 Variations

When I want to shake up my grilled cheese sandwich with pickles even more, I’ll try out these variations:

Grilled Cheese With Jalapenos: For more spice, I swap the pickles for jalapenos. Alternatively, I add jalapenos along with the pickles. For even more heat, I can include hot sauce or crushed red pepper.

Grilled Cheese With Tomato: If I’d rather tone it down and add a cool, fresh, and mild flavor to my sandwich, I replace the pickles with fresh sliced tomato.

More Dill Flavor: To enhance the dill flavor, I sprinkle some fresh or dried dill over the mayo or add several slices of red onion before layering with the remaining ingredients.

Lower Calorie Option: I use light mayo instead of regular mayo to save about 60 calories and 7 grams of fat per sandwich. Additionally, using olive oil cooking spray instead of butter saves about 100 calories and 12 grams of fat. However, olive oil cooking spray won’t provide the same moist and crispy crust as butter.

Different Bread Or Cheese: I use any of my favorite breads for this cheese and pickle sandwich recipe and can substitute any kind of cheese. Mozzarella, provolone, pepperjack, monterey jack, or even Swiss cheese all work well. I can also use a combination of cheddar and another cheese for added flavor.

Gluten-Free Option: To make my grilled cheese gluten-free, I simply use my favorite gluten-free bread.

Vegan Option: To make this pickle and cheese sandwich recipe vegan, I use vegan bread, vegan mayo, and vegan cheese. The best vegan cheese I’ve found for grilled cheese is Violife’s Smoked Provolone.

Other Condiments: Fig jam, red pepper jelly, ranch, honey, dijon mustard or yellow mustard, fruit preserves, marmalade, and different relishes are all great variations that I experiment with. My husband actually loves to make grilled cheese with pickles and mustard!

🍽 Serving Suggestions

This sandwich is perfect on its own, but also tastes great when paired with these side dishes or a cup of soup! Here are some of my recommendations for pairing:

Soups: For a classic grilled cheese and soup lunch combo, my vegan minestrone soup, spaghetti squash soup, or vegan chicken noodle soup are all comforting pairings.

Lighter Side Dishes: I like to pair this sandwich with my tomato avocado cucumber salad, roasted green beans and potatoes, this roasted cauliflower salad, or this spinach and arugula salad for a light side dish.

🧊 Storing And ♨️ Reheating

This sandwich is really best eaten fresh, but here are a few storage options I recommend:

Refrigeration: Using pickles in grilled cheese can create some sogginess so it is best to eat this sandwich immediately. When I do have leftovers, I store them in an airtight container in the refrigerator for 1-2 day. 

Reheating: I reheat a leftover sandwich in a skillet or toaster oven until warmed through.

Make Ahead: Sometimes, I’ll make these ahead of time (and don’t butter the outside). Then, I store them in an airtight container in the fridge, for up to 24 hours before cooking. When I’m ready to eat them, I butter the outside, grill the sandwiches, and serve.

❓Recipe FAQs

📋 Recipe Card