Ultimate Grilled Cheese With Pickles (Tangy & Delicious!)

Grilled cheese with pickles, sliced and stacked on a white plate.

5 from 6 votes

Ultimate Grilled Cheese With Pickles (Tangy & Delicious!)

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.

Prep Time10

Cook Time10

Total Time20

Course: 30 Minutes or Less, Lunch, Main Course

Cuisine: American

Diet: Vegetarian

Servings: sandwiches

Calories: 483kcal

Author: Anjali Shah

Equipment

Ingredients

4 slices whole wheat bread or sprouted wheat bread
2 tbsp mayo can also use light mayo
2 slices of cheddar cheese
2-3 dill pickles sliced
2 tbsp softened butter

Instructions

Pat the sliced dill pickles dry with kitchen paper towel and set aside.
Assemble the sandwiches by placing two slices of bread on a cutting board.
Spread a layer of mayo on each slice.
Layer the sliced pickles and cheddar cheese over top of the mayo.
Top each sandwich with remaining bread slices.
Butter the outside of each sandwich with the softened butter.
Heat a skillet over low-medium heat.
Place the sandwiches on the skillet, buttered side down, and cook for approximately 3-5 minutes or until the bread is lightly golden.
Using a spatula gently flip the sandwiches over, continue to cook until the other side is lightly golden and the cheese has started to melt.
Remove, cut in half and serve immediately.

Video

https://youtu.be/Vhf0S-JIVTM

Notes

It’s really important to dry the sliced dill pickles before preparing the sandwiches so be sure not to skip this step otherwise the liquid will make the bread soggy.
Any bread can be used for the sandwiches such as sourdough, white, multigrain or gluten-free.
Do not have the heat up too high as the bread will burn too quickly and the cheese won’t have time to melt.
You can use other other cheeses instead of cheddar -- mozzarella, provolone, pepperjack or even swiss would all work well.
To add some extra taste you can try sprinkling some fresh or dried dill over the mayo or add several slices of red onion before layering with remaining ingredients.
Ensure the butter has softened to room temperature so it spreads easily on the bread. If the butter is too hard, it may tear the bread when spreading it.
To make this recipe gluten-free, substitute the wheat bread for gluten-free bread.
To make this vegan-friendly, substitute the mayo, cheese and butter for vegan friendly options.
Sandwiches can be prepped ahead of time and stored, in airtight container in the fridge, for up to 24 hours before cooking.

Note: Using light mayo will cut the calories and fat. Here is the nutritional information for using light mayo instead of regular mayo: 422 Calories, 27g Carbs, 16g Protein, 22g Fat (11g Saturated Fat), 45mg Cholesterol, 1121mg Sodium, 9g Fiber, 4g Sugar.

Nutrition