There’s something about the quiet sizzle of butter in a skillet that turns any day around. When that sound meets the tangy crunch of dill pickles and the gooey melt of havarti, it becomes pure lunchtime magic. This Crispy Dill Pickle Grilled Cheese Sandwich brings bold flavor and familiar comfort together in one irresistible bite.
Table of Contents
Why This Crispy Dill Pickle Grilled Cheese Works
This sandwich works because every texture and taste hits just right. The creamy dill havarti melts perfectly between two golden slices of buttery sourdough, while chopped dill pickles add that mouthwatering tang. Then, just when you think it can’t get better, a handful of dill pickle chips slides in at the end for the ultimate salty crunch. It’s quick to make, uses simple ingredients, and delivers big flavor payoff for a lazy lunch or casual weekend bite.
Ingredients You’ll Need
- 2 tbsp salted butter: Adds rich flavor and helps toast the bread to a golden crisp.
- 1 handful dill pickle flavored potato chips: Brings a playful crunch and doubles down on the dill flavor.
- 2 slices thick-cut sourdough bread: The sturdy texture holds up against melty cheese and juicy pickles.
- 6 oz dill havarti cheese: Buttery, mild, and melts beautifully perfect with pickles.
- 2 tbsp chopped dill pickles: Adds tang and texture inside every bite.
If you prefer, swap butter for mayo for an extra-crispy finish. Thick-cut bread prevents sogginess and gives you that café-style bite.
Step-by-Step: How to Make a Crispy Dill Pickle Grilled Cheese
Prep Your Ingredients
Start by slicing your bread and chopping the dill pickles. Dry them well with a paper towel to avoid soggy bread. Then cut the cheese into even slabs so it melts evenly.
Assemble the Sandwich
Lay one slice of bread on a board. Add half the cheese, then the chopped pickles, followed by the rest of the cheese. Top it with the second slice of bread and spread butter on both outer sides about 1 tbsp per side.
Grill to Golden Perfection
Heat a skillet over medium-low heat. Place the sandwich in and cook for about 4–5 minutes per side, pressing gently with a spatula now and then. The goal is deep golden bread and a fully melted center. Adjust the heat if needed so nothing burns.
Add the Crunch and Serve
Transfer your sandwich to a cutting board. Open it up, add the dill pickle chips, close it back, and slice diagonally. Serve it hot so every bite gives you that warm cheese pull and crispy finish.
Pro Tips for the Best Texture and Flavor
Always dry your pickles first extra moisture can ruin the crispness. Cook the sandwich low and slow so the cheese melts before the bread burns. Press gently for a uniform melt and crunchy edges. Add your chips just before serving for maximum crunch. If you have leftovers, reheat them in a skillet to bring back the texture.
Customization and Easy Ingredient Swaps
Bread Options
Sourdough gives the best crunch and flavor, but rye, white, or whole wheat all work well too.
Cheese Swaps
Try regular havarti with a sprinkle of dried dill, sharp cheddar for tang, or Swiss for a nutty note.
Pickle Variations
Bread and butter pickles add sweetness, while well-drained relish gives the same briny kick in a pinch.
Chip Alternatives
Kettle-cooked, salt & vinegar, or even crushed crackers can substitute for dill chips if needed.
Butter or Mayo?
Butter gives richness, while mayo makes for an extra-crispy crust. Choose your texture!
What to Serve With Your Dill Pickle Grilled Cheese
This sandwich shines with cozy sides like creamy tomato soup or a crisp salad. For something fun, pair it with Oven-Baked Sweet Potato Fries as a perfect crispy side or Crispy Baked Parmesan Zucchini as a crunchy lunch pairing. Feeling nostalgic? A cold glass of chocolate milk or soda balances the tangy richness perfectly.
Storage and Make-Ahead Tips
This grilled cheese tastes best fresh, but you can refrigerate it for up to two days wrapped in foil. Reheat it in a skillet to bring back the crunch. If you prep ahead, slice and dry the pickles, and cut the cheese so assembly takes less than a minute.
Frequently Asked Questions
Can you put pickles in a grilled cheese sandwich?
Yes, and you should! Pickles bring brightness and tang that cut through the creamy cheese.
What cheese goes with dill pickles?
Havarti, cheddar, and Swiss all pair beautifully with dill’s zesty flavor.
What did Gordon Ramsay put in his grilled cheese?
He used two types of cheese gourmet ones but the technique is what counts: low heat, patience, and good bread.
What cheese goes well with dill?
Creamy cheeses like havarti, gouda, or even brie match perfectly with fresh dill’s flavor.
More Such Recipes
- Creamy Sun-Dried Tomato Vegan Pasta for a tangy lunch twist
- Easy Mediterranean Flatbread Pizza for a bold, savory lunch
- Cheesy Ground Beef and Potato Casserole for a hearty midday meal
- Air Fryer Chicken Parmesan for a crispy, melty lunch favorite
- Garlic Brown Sugar Chicken for a savory-sweet lunch option
Conclusion
This Crispy Dill Pickle Grilled Cheese Sandwich brings comfort and crunch together in the best way. With just a few ingredients and minutes on the stove, you get melty, buttery, tangy perfection that makes lunch something to look forward to. Try it once, and it might just become your new go-to.
Find more kitchen inspiration and lunch ideas on Pinterest or join our cooking community on Facebook.
Print
Crispy Dill Pickle Grilled Cheese | Amazing Crunch & Melt
- Total Time: 15–25 minutes
- Yield: 1 sandwich 1x
- Diet: Vegetarian
Description
Golden sourdough, melty dill havarti, and crunchy pickles make this Crispy Dill Pickle Grilled Cheese Sandwich a tangy, buttery lunch favorite.
Ingredients
2 tbsp salted butter
1 handful dill pickle flavored potato chips
2 slices thick-cut sourdough bread (about 1/2-inch)
6 oz dill havarti cheese (sliced into 1/4-inch slabs)
2 tbsp chopped dill pickles
Instructions
1. Slice bread and chop pickles. Cut cheese into even slabs.
2. Place one bread slice on a work surface. Layer half the cheese, then the chopped pickles, followed by the rest of the cheese. Top with the second slice of bread.
3. Butter both outer sides of the sandwich using about 1 tbsp per side.
4. Heat skillet over medium-low. Cook sandwich 4–5 minutes per side until golden and cheese is melted.
5. Transfer to cutting board, open sandwich, add chips, close again, slice diagonally, and serve hot.
Notes
Dry pickles thoroughly before adding to prevent soggy bread.
Cook on medium-low to avoid burning bread before cheese melts.
Press gently with a spatula while cooking to help fillings meld and the bread crisp.
Add chips just before serving to maintain crunch.
Best served fresh; leftovers can be wrapped in foil and refrigerated for up to 2 days. Reheat in a skillet to restore texture.
Prep ingredients ahead (cheese sliced, pickles chopped and dried) for quicker assembly later.
Nutrition
- Serving Size: 1 sandwich
- Calories: 700–800
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 45–50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 60–70 g
- Fiber: 2 g
- Protein: 20–25 g
- Cholesterol: 90 mg