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Dill Pickle Grilled Cheese Sandwich on Garlicky Sourdough

The Dill Pickle Grilled Cheese Sandwich melts over garlicky sourdough, making one of those cozy Dinner Ideas With Sourdough Bread that feels oddly perfect.
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This dill pickle grilled cheese brings together creamy ranch-spiked cream cheese, sharp dill pickles, melted cheese, and crispy garlicky sourdough for a fast vegetarian sandwich with big flavor and serious crunch.

Ingredients

Scale
  • 12 to 16 sliced dill pickles
  • 4 ounces cream cheese, softened
  • 2 tablespoons ranch dressing
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 4 large square slices sourdough bread
  • 4 ounces meltable cheese, such as cheddar and dill Havarti
  • 3 tablespoons unsalted butter

Instructions

  1. Start by blotting the dill pickle slices with a clean kitchen towel or paper towel. Remove as much moisture as you can so the bread stays crisp later. Set the pickles aside once they feel dry to the touch.
  2. In a small bowl, stir the softened cream cheese together with the ranch dressing until the mixture looks smooth and spreadable. This will be the creamy layer that helps tie the sandwich together.
  3. In a second small bowl, combine the dried parsley, garlic powder, onion powder, and kosher salt. Mix well so the seasoning spreads evenly across the bread later.
  4. Place a large skillet over medium-low heat and let it warm up. Cast iron works especially well here because it browns the bread evenly and gives you more control over the heat.
  5. While the skillet heats, begin assembling the sandwiches. Lay out the four slices of sourdough. Leave two of the slices plain for the tops. Spread the cream cheese mixture over the other two slices so each one gets an even coating.
  6. Arrange the dried pickle slices over the cream cheese layer. Add the cheese on top of the pickles so it can melt down and hold everything in place once the sandwich cooks. Finish each sandwich by topping it with one of the remaining bread slices.
  7. Spread the butter over the outside of each sandwich. Then sprinkle the spice mixture over the buttered sides so the bread picks up extra flavor while it browns.
  8. Carefully transfer the sandwiches to the hot skillet. Cook for 3 to 5 minutes on the first side, or until the bread turns a deep golden brown. Keep an eye on the heat so the bread does not brown too quickly before the cheese melts.
  9. Flip each sandwich gently and cook the other side for another 3 to 5 minutes. You want the cheese fully melted and the second side just as golden as the first. Adjust the heat lower if needed so the bread cooks evenly instead of scorching.
  10. Remove the sandwiches from the skillet and serve them right away while they are hot, crisp, and gooey in the center.

Notes

Storage

This sandwich tastes best fresh from the pan. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat in a skillet or toaster oven to help the bread regain some of its crisp texture.

Notes

Use a cheese that melts well. Cheddar and dill Havarti make an excellent combo, but Provolone, Swiss, mozzarella, and Colby Jack also work nicely. The key is choosing a cheese that turns soft and stretchy instead of stiff.

Nutrition

Find it online: https://irmacooks.com/dill-pickle-grilled-cheese-sandwich/