Pickle Grilled Cheese Sandwich



This pickle grilled cheese sandwich is a dill pickle lover’s dream come true! Sandwiched between two slices of garlicky sourdough bread you’ll find ranch cream cheese, dill pickles, and plenty of melted cheese. Naturally vegetarian.
prep time: 10 MINUTES
cook time: 10 MINUTES
total time: 20 MINUTES


  • 12-16 sliced dill pickles
  • 4 ounces cream cheese, softened to room temp
  • 2 tablespoons ranch dressing
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 4 large slices square loaf sourdough bread
  • 4 ounces cheese (see notes)
  • 3 tablespoons unsalted butter


  1. Pat dry the sliced pickles and set them aside.
  2. In a small bowl, combine the cream cheese and ranch dressing and set it aside.
  3. In a separate small bowl, combine the parsley, garlic powder, onion powder, and salt.
  4. Heat a large skillet, preferably cast-iron, over medium-low heat.
  5. Meanwhile, assemble the sandwiches. Set two slices of the sourdough bread aside. Take the remaining two slices of bread and spread them with the cream cheese mixture. Layer each with the sliced dill pickles and the cheese and top with the untouched slices of sourdough. Butter the outside of each sandwich then sprinkle with the spice mixture from step three.
  6. Transfer the sandwiches to the hot skillet and cook for 3-5 minutes until golden brown then flip and cook another 3-5 minutes until the cheese has melted and the bread is golden brown. Remove from heat and serve warm.

Storage: This sammie is best enjoyed hot out of the skillet. If you must, it may be kept in the refrigerator in an airtight container for a couple of days.


  • What kind of cheese do you ask? Well, that’s up to you! One important aspect when deciding which type of cheese to use is that it is meltable. Personally, I opted for a combination of cheddar and dill Havarti. Other suggestions include Provolone, Swiss, mozzarella, and Colby Jack.

Nutrition Information:


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