Ingredients
Scale
- 2 slices hearty sourdough bread
- 2 tablespoons unsalted butter, softened
- 2 slices sharp cheddar cheese (approx. 1.5 oz total)
- 2 slices provolone cheese (approx. 1.5 oz total)
- 1/4 cup thinly sliced dill pickles (about 4–6 chips), patted very dry
- 1 tablespoon mayonnaise
- 1/2 teaspoon fresh chopped dill (optional, for garnish or inside)
Instructions
- Step 1: Prepare the bread. Evenly spread the mayonnaise on one side of each slice of sourdough bread; this will be the outside of your sandwich for optimal browning. On the other side (the inside), spread 1/2 tablespoon of softened butter on each slice.
- Step 2: Assemble the sandwich. Place one slice of bread, mayonnaise-side down, into a cold skillet. Layer with one slice of sharp cheddar, then the provolone cheese, followed by the patted-dry dill pickle slices. Finish with the second slice of cheddar, then top with the remaining bread slice, mayonnaise-side up.
- Step 3: Begin grilling. Place the skillet over medium-low heat. Cook the sandwich for 4-6 minutes, or until the bottom slice of bread is deeply golden brown and crispy. Carefully lift a corner with a spatula to check for desired browning.
- Step 4: Flip and finish. Gently flip the sandwich over using a wide spatula. Continue to cook for another 4-6 minutes on the second side, until it is also golden brown and the cheese is thoroughly melted, gooey, and bubbling. If using fresh dill, you can sprinkle it inside before the final melting or on top just after cooking.
- Step 5: Serve. Remove the "Best Dill Pickle Grilled Cheese Sandwich" from the skillet. Allow it to rest for a minute on a cutting board, then slice in half diagonally and serve immediately while the cheese is still warm and melty.
Notes
- This sandwich is best fresh, but if you have leftovers, wrap them tightly in foil once cooled and refrigerate for up to 24 hours; just know the bread won't be as crispy.
- To best revive any leftover sandwich, warm it gently in a dry skillet over medium-low heat until the cheese re-melts and the bread crisps up again, avoiding the microwave to preserve its delightful texture.
- Elevate this already amazing sandwich by pairing it with a creamy tomato soup for dipping or a fresh, peppery arugula salad with a light vinaigrette to cut through the richness.
- For that signature golden, shatteringly crisp crust, embrace the mayonnaise on the outside of your bread – it browns beautifully and adds an unmatched richness that butter alone simply can't achieve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American