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.
- Prep Time: 5–10 minutes
- Cook Time: 10–15 minutes
- Category: Lunch
- Method: Grilled
- Cuisine: American
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