Dill Pickle Grilled Cheese

Recipe by Grilly CheesePublished 2026-09-12Updated 2026-09-12

This dill pickle grilled cheese combines cheddar, American cheese, and crisp pickle slices. Learn how to keep the filling tangy without soggy bread.

Dill pickle grilled cheese with melted cheddar and American cheese around thin pickle chips.
AI-generated illustration of this recipe.

Sharp cheddar brings flavor, American cheese melts into a smooth layer, and dill pickles cut through the richness. The key is a single layer of thin, well-dried pickle slices tucked between the cheeses. More pickles can add crunch, but overlapping wet slices make the sandwich slide apart.

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Dill Pickle Grilled Cheese

Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.

Prep
7 minCook
10 minRest
1 minTotal
18 minYield
2 sandwiches

Equipment

  • 12-inch heavy skillet with lid
  • Wide spatula
  • Clean towel or paper towels

Ingredients

  • •4 slices country white bread, about 1/2 inch thick
  • •2 tablespoons (28 g) unsalted butter, softened
  • •2 ounces (57 g) cheddar, freshly grated
  • •4 thin deli slices American cheese (about 3 ounces / 85 g total)
  • •1/4 cup (about 35 g) thin dill pickle chips, drained and thoroughly blotted dry
  • •2 teaspoons Dijon mustard
  • •1 teaspoon chopped fresh dill

Instructions

  1. 1

    Dry the pickles

    Spread the pickle chips on a clean towel and blot both sides. If the slices are thick, cut them thinner so they can lie in one layer.

  2. 2

    Build the sandwiches

    Butter one side of each bread slice. On the unbuttered face of two slices, spread 1 teaspoon Dijon each. Add 1 slice American cheese to each, divide the pickles and dill between them, then add the cheddar and remaining American cheese. Close with the other slices, butter-side out.

  3. 3

    Warm the pan

    Preheat the skillet over medium-low heat for about 2 minutes. Add the sandwiches with space around them.

  4. 4

    Grill until melted

    Cook for 4–5 minutes per side. Turn when the underside is evenly golden; the cheese should melt around the pickle layer. Lower the heat and briefly cover with a lid if needed to finish melting without burning.

  5. 5

    Rest before cutting

    Rest for 1 minute, then cut in half. Serve promptly to keep the pickles crisp and the bread crunchy.

Tips

  • →A single layer of chips is easier to bite through than a whole pickle spear.
  • →Use just enough mustard to coat the bread lightly; a thick layer adds moisture.

Variation

Replace Dijon with yellow mustard for a deli-style flavor. For a spicier version, use hot dill pickles in the same quantity.

Questions and answers

Do bread-and-butter pickles work?

Yes, but the sandwich will be noticeably sweeter. Drain and blot them just as thoroughly as dill pickles.

Should I put the pickles directly against the bread?

Keep them between the cheese layers. That arrangement helps the filling hold together; thoroughly drying the pickles is still the main defense against soggy bread.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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