Save A decadent, melty grilled cheese sandwich with tangy pickles and buttery, crisped bread—perfect for ultimate comfort food cravings.
Ingredients
- Bread & Dairy: 4 slices sourdough bread, 2 tbsp unsalted butter softened, 100 g (3.5 oz) sharp cheddar cheese grated, 60 g (2 oz) mozzarella cheese grated, 30 g (1 oz) cream cheese softened
- Pickles: 8–10 dill pickle slices patted dry
- Condiments (optional): 1 tsp Dijon mustard
Instructions
- Step 1:
- Spread a thin layer of cream cheese on one side of each slice of bread.
- Step 2:
- Place cheddar and mozzarella evenly over two slices of bread (on top of the cream cheese).
- Step 3:
- Arrange pickle slices over the cheese.
- Step 4:
- Spread a thin layer of Dijon mustard (if using) on the other two slices of bread then place them on top mustard side down to form sandwiches.
- Step 5:
- Butter the outside of each sandwich generously.
- Step 6:
- Heat a non stick skillet over medium low heat.
- Step 7:
- Place sandwiches in the skillet and cook 3–4 minutes per side pressing lightly until the bread is golden and the cheese is melted.
- Step 8:
- Remove from skillet let rest 1 minute then slice and serve hot.
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Save Recipe FAQs
- → What type of bread works best?
Sourdough bread is ideal for its sturdy texture and tangy flavor, which complements the cheese and pickles well.
- → Can I substitute cheeses?
Yes, swapping cheddar with Gruyère or using plant-based cheeses can offer different textures and flavors.
- → How do I get the bread crispy?
Generously butter the outside of the sandwiches and cook on medium-low heat to achieve a golden, crispy crust without burning.
- → Are dill pickles essential?
Dill pickles add tang and crunch, but you can try spicy pickles for a zesty kick or omit based on preference.
- → What’s a good pairing for this sandwich?
Tomato soup pairs beautifully, balancing the rich, melted cheese and tangy pickles.