Description
2 slices sourdough bread
2 tbsp unsalted butter, softened
2 slices cheddar cheese
2 tbsp dill pickle relish (or finely chopped dill pickles)
1 tbsp Dijon mustard
1 tsp garlic powder
1 tbsp fresh dill, chopped (optional)
Directions:
Prepare the Sandwich: Spread butter on one side of each slice of bread. On the unbuttered side, spread Dijon mustard and then layer with cheddar cheese. Top
with dill pickle relish or chopped pickles. Sprinkle with garlic powder and fresh dill if using. Place the second slice of bread on top, buttered side facing
outward.
Grill the Sandwich: Heat a skillet or griddle over medium heat. Place the sandwich in the pan and cook for 3-4 minutes per side, or until the bread is golden
brown and the cheese is melted.
Serve & Enjoy: Slice the sandwich in half and serve immediately for a cheesy, tangy, and savory treat!
Prep Time: 5 minutes Cooking Time: 8 minutes Total Time: 13 minutes Kcal: 380 per sandwich Servings: 1 serving
Step-by-Step Guide
Follow these detailed instructions for the perfect grilled cheese every time.
- Butter the Bread: Evenly spread one tablespoon of softened, unsalted butter on one side of each slice of sourdough bread. This creates the crispy, golden exterior.
- Build the Filling: Flip both slices over. On the unbuttered side of one slice, spread the Dijon mustard. Layer the cheddar cheese slices on top of the mustard.
- Add the Tang: Spoon the dill pickle relish (or chopped pickles) evenly over the cheese. Sprinkle with garlic powder and fresh dill for maximum flavor.
- Assemble: Place the second slice of bread on top, ensuring the buttered side is facing outward, away from the filling.
- Preheat the Pan: Heat a heavy skillet or griddle over medium heat. Let it get fully hot before adding the sandwich; this prevents soggy bread.
- Grill to Perfection: Place the sandwich in the pan. Cook for 3-4 minutes, pressing down gently with a spatula, until the first side is deeply golden brown. Carefully flip and repeat on the second side until the cheese is fully melted.
Serving Suggestions
Elevate this classic sandwich with complementary sides and variations.
- Serve with a bowl of creamy tomato soup for the ultimate comfort food duo.
- Add a crisp side salad with a light vinaigrette to balance the richness.
- For a heartier meal, pair with sweet potato fries or kettle-cooked potato chips.
- Experiment with different cheeses like Gruyère, Gouda, or pepper jack.
- Add thin slices of apple or pear inside the sandwich for a sweet and savory twist.
How-to Summary
Butter two sourdough slices. On the unbuttered sides, layer Dijon, cheddar, pickle relish, garlic powder, and dill. Close the sandwich with butter out. Grill in a medium-hot pan for 3-4 minutes per side until golden and melted. Serve hot.
Frequently Asked Questions
Can I use mayonnaise instead of butter? Yes, spreading mayonnaise on the outside of the bread will also create a deliciously crispy and golden crust when grilled.
How do I prevent the filling from spilling out? Ensure your relish or chopped pickles are not too wet; pat them dry with a paper towel before adding. Also, don’t overfill the sandwich.
My bread is browning before the cheese melts. What can I do? Lower your heat to medium-low and cover the skillet with a lid for a minute. This traps steam and helps melt the cheese without burning the bread.
Can I make this sandwich in advance? It’s best assembled and cooked immediately. However, you can prepare the components (butter bread, grate cheese) ahead of time for quick assembly.
Is there a dairy-free alternative? Absolutely. Use your favorite plant-based butter and dairy-free cheddar-style cheese. The Dijon and pickles provide plenty of flavor.
Common Mistakes to Avoid
- Using high heat: This burns the butter before the cheese has a chance to melt. Always use medium heat.
- Using cold butter: Softened butter spreads evenly without tearing the bread, ensuring uniform browning.
- Overstuffing: Too much filling makes the sandwich difficult to flip and can lead to a cold center.
- Constantly pressing down: A gentle press after flipping is fine, but mashing it flattens the bread and can squeeze out the filling.
- Using wet pickles: Excess moisture from the relish can make the bread soggy. Always drain well.
Conclusion
This Dill Pickle Grilled Cheese transforms a simple classic into a gourmet experience with minimal extra effort. The combination of sharp cheddar, tangy pickles, and savory garlic is a guaranteed winner. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly crispy, melty sandwich every time. It’s a quick, satisfying meal that proves the best comfort food often comes from the simplest, most flavorful ingredients.
