Introduction

Discover the ultimate combination of melty cheese and tangy pickles with this Crispy Dill Pickle Grilled Cheese Sandwich. It’s crispy on the outside, gooey on the inside, and packed with dill pickle flavor for a delightful twist on a classic favorite.

The image shows a close-up of a grilled cheese sandwich cut in half and stacked, placed on a white plate with a few scattered potato chips. The sandwich has two layers of toasted bread that are golden brown with a slightly crispy texture. Inside, there are two layers of melted white cheese with a smooth, creamy texture, and several slices of green pickles visible between the cheese layers. The background is a white marbled texture, keeping the focus on the sandwich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices sourdough bread
6 oz dill Havarti cheese, grated
2 tbsp dill pickles, chopped and patted dry
2 pieces salted butter
1 handful dill pickle flavored potato chips

Instructions

Step 1: Lay out the 2 slices of sourdough bread. Sprinkle half of the grated dill Havarti cheese evenly over one slice. Add the chopped and patted dry dill pickles in an even layer on top of the cheese, then cover with the remaining grated dill Havarti cheese. Top with the second slice of bread to form a sandwich.
Step 2: Spread the salted butter evenly on the outside surfaces of both bread slices—the top and bottom of the sandwich. This ensures a perfectly crisp and golden crust when grilled.
Step 3: Preheat a skillet over medium-low heat. Place the buttered sandwich into the skillet. Cook for several minutes on each side, pressing gently if desired, until the exterior is golden brown and crisp, and the cheese is completely melted. Cooking low and slow helps melt the cheese without burning the bread.
Step 4: Remove the sandwich from the skillet. Carefully open it while hot and add a handful of dill pickle flavored potato chips inside. Close the sandwich again, slice it in half, and serve immediately for the perfect crunchy and melty experience.

Tips & Variations

Use a cast-iron skillet for even heating and a perfectly crisp crust.
Try swapping dill Havarti for sharp cheddar for a sharper cheese flavor.
If you prefer less moisture, drain the chopped pickles well to avoid soggy bread.
Add a thin layer of mustard for an extra tangy kick.

Storage

Store any leftover sandwiches wrapped tightly in foil or plastic wrap in the refrigerator for up to 1 day. Reheat in a skillet over low heat to regain crispiness and melt the cheese, avoiding the microwave to prevent sogginess.

How to Serve

A grilled cheese sandwich cut in half and stacked, showing two layers of lightly toasted golden-brown bread with a slightly crisp texture; between the bread layers is melted white cheese with a smooth, creamy look, along with slices of green pickles that add a fresh, crunchy contrast; the sandwich sits on a simple white plate placed on a white marbled surface, with a few small crumbs around the sandwich edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, sourdough adds great flavor and sturdiness, but you can use your favorite hearty bread like whole wheat or rye. Just make sure it’s thick enough to hold the fillings without becoming soggy.

What if I don’t have dill pickle flavored chips?

Regular potato chips or even crunchy pickled vegetables can work well for adding that extra crisp texture inside the sandwich. For maximum dill flavor, consider adding a sprinkle of dried dill or fresh dill leaves.

Crispy Dill Pickle Grilled Cheese Sandwich Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

This Crispy Dill Pickle Grilled Cheese Sandwich combines melty dill Havarti cheese with tangy chopped dill pickles, all nestled between golden-buttered sourdough bread. Finished with a surprise crunch of dill pickle flavored potato chips inside, this sandwich delivers the perfect balance of creamy, tangy, and crispy textures with every bite.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: 16-18 minutes
Yield: 1 sandwich (Serves 1) 1x
Category: Lunch
Method: Frying
Cuisine: American

Ingredients

Scale

Sandwich

2 slices sourdough bread
6 oz dill Havarti cheese, grated
2 tbsp dill pickles, chopped and patted dry

For Buttering

2 pieces salted butter

For Serving

1 handful dill pickle flavored potato chips

Instructions

Assemble the Cheese and Pickle Sandwich: Lay out the 2 slices of sourdough bread. Sprinkle half of the grated dill Havarti cheese evenly over one slice. Add the chopped and patted dry dill pickles in an even layer on top of the cheese, then cover with the remaining grated dill Havarti cheese. Top with the second slice of bread to form a sandwich.
Butter the Sandwich: Spread the salted butter evenly on the outside surfaces of both bread slices—the top and bottom of the sandwich. This helps achieve a perfectly crisp and golden crust when grilled.
Grill the Sandwich: Preheat a skillet over medium-low heat. Place the buttered sandwich into the skillet. Cook for several minutes on each side, pressing gently if desired, until the exterior is golden brown and crisp, and the cheese is completely melted. Cooking low and slow ensures the cheese melts completely without burning the bread.
Add Chips and Serve: Remove the sandwich from the skillet. Carefully open it up while hot and add a handful of dill pickle flavored potato chips inside. Close the sandwich again, slice it in half, and serve immediately for the perfect crunchy and melty experience.

Notes

Pat the dill pickles dry to prevent the sandwich from becoming soggy.
Use medium-low heat to avoid burning the bread while melting the cheese thoroughly.
Adding potato chips inside the sandwich adds a delightful crunch but can be omitted if preferred.
This sandwich is best served immediately to enjoy the contrast of melted cheese and crispy chips.

Keywords: grilled cheese, dill pickle, sourdough bread, crispy sandwich, Havarti cheese, comfort food, quick lunch