If you love dill pickles, this pickle grilled cheese sandwich is about to become your new favorite lunch. It is naturally vegetarian, and it brings together three things that taste incredible side by side: briny sliced dill pickles, herby ranch cream cheese, and tangy garlic buttered sourdough bread. Every bite is salty, creamy, crunchy, and just a little bit tangy.
I make this when I want something warm and satisfying without any fuss. The whole thing comes together in about 20 minutes, with roughly 10 minutes of prep and 10 minutes of cooking on the stovetop, and the recipe makes 2 servings.
That means it fits a quick lunch at home, a relaxed weeknight dinner, or a Meatless Monday meal that still feels hearty and filling.
The recipe was published on April 14, 2022, and last updated on May 15, 2022, and it has stayed in my regular rotation ever since I first made it. Once you try pickles inside a grilled cheese, you will understand exactly why.
There is a lot to adore here, and I promise you it works even if pickles on a grilled cheese sounds a little unusual at first. The pickles are the star of the show.
Their salty, briny dill flavor cuts right through the rich cream cheese and melted cheese, and that contrast is exactly what makes this sandwich so hard to stop eating.
It is quick. About 20 minutes from start to finish, so it fits into a busy lunch break or a weeknight dinner.
It is vegetarian. There is no meat in this recipe at all, which makes it a friendly option for Meatless Mondays.
It is pantry friendly. Pickles, cream cheese, ranch dressing, and a few dried spices are things I usually already have on hand.
Cleanup is easy. One skillet, two small bowls, and a knife get the job done.
It is flexible. You can swap the cheese, change up the pickles, or leave the ranch out entirely.
The flavor combination is the real magic. Herby ranch cream cheese spreads over tangy garlic buttered sourdough, then salty dill pickles and plenty of melted cheese go right into the middle.
The bread turns golden and crisp in the skillet, the cheese goes gooey, and the garlic spice blend on the outside adds a savory finish that makes the whole sandwich taste like something from a really good deli.
Ingredients (+ notes & substitutions)
Here is everything you need for two sandwiches. The amounts below are the ones I use, and the notes explain the small choices that make a big difference in the final result.
Ingredient
Amount
Notes
Dill pickles, sliced
12 to 16 slices
About 6 slices per sandwich, and more if you like.
Cream cheese
4 ounces
Softened to room temperature so it blends and spreads easily.
Ranch dressing
2 tablespoons
Homemade or store bought, and it can be left out if you prefer.
Dried parsley
1/2 teaspoon
Part of the spice blend for the outside of the bread.
Garlic powder
1/2 teaspoon
This is what gives the crust its garlic bread flavor.
Onion powder
1/2 teaspoon
Adds savory depth to the blend.
Kosher salt
1/4 teaspoon
Seasons the spice mixture.
Sourdough bread
4 large slices
Large slices from a square loaf, and crusty and dense is best.
Cheese
4 ounces
Any meltable cheese. Cheddar and dill Havarti were used, and Provolone, Swiss, mozzarella, and Colby Jack all work.
Unsalted butter
3 tablespoons
Salted butter works too if that is what you have.
Pickles. Pickles are the heart of this sandwich. Hamburger dill chips are my pick because they are already sliced and the size is just right, but any sliced dill pickles will work beautifully.
Plan on about 6 slices per sandwich and add more if you are a serious pickle person. Bread and butter pickles or spicy dill pickles are both fun swaps if you want a different flavor profile.
Cream cheese. Soften the cream cheese to room temperature before you start. Cold cream cheese fights you when you try to stir in the ranch dressing, and it also tears up soft bread when you spread it. Leaving it on the counter for a while solves the problem.
Ranch dressing. Ranch can be homemade or store bought. It is what makes the cream cheese herby and tangy, so if you decide to skip it, taste the mixture and add a little extra seasoning. The sandwich still works without it, though the ranch version is my favorite.
The spice blend. Dried parsley, garlic powder, onion powder, and kosher salt get mixed together and pressed onto the buttered outside of the bread. That is where the garlicky, savory crust comes from.
Sourdough. The recipe is written for 4 large slices from a square loaf. If your slices are smaller, you will need less filling per sandwich, so adjust as you go. A crusty, dense sourdough is strongly recommended here.
Softer bread tends to get soggy once the pickles go in, while dense sourdough stands up to the moisture and crisps up beautifully.
Cheese. Use a cheese that melts well. Cheddar and dill Havarti were the combination used in the original recipe, and Provolone, Swiss, mozzarella, and Colby Jack are all excellent options too. Four ounces total covers both sandwiches.
Butter. The recipe calls for unsalted butter, which lets you control the salt level since the pickles and cheese are already salty. If salted butter is what you have, it will still work perfectly well.
How to make this pickle grilled cheese sandwich (+ tips):
The method is simple, and the order of the steps matters more than you might expect. Follow along and you will have two golden, cheesy sandwiches in about 20 minutes.
Pat the sliced pickles dry with a kitchen towel or paper towel and set them aside. This one step is what keeps your bread from turning soggy.
In a small bowl, combine the cream cheese and ranch dressing and set it aside.
In a separate small bowl, combine the parsley, garlic powder, onion powder, and salt.
Heat a large skillet, preferably cast iron, over medium low heat.
Meanwhile, assemble the sandwiches. Set two slices of the sourdough bread aside. Take the remaining two slices and spread them with the cream cheese mixture. Layer each one with the sliced dill pickles and the cheese, then top with the untouched slices of sourdough. Butter the outside of each sandwich and sprinkle with the spice mixture from step three.
Transfer the sandwiches to the hot skillet and cook for 3 to 5 minutes until golden brown. Flip and cook another 3 to 5 minutes until the cheese has melted and the bread is golden brown. Remove from the heat and serve warm.
Pat the pickles dry. That tiny step is the difference between a crisp, golden sandwich and a soggy one.
Keep a close eye on the sandwiches as they cook so they do not brown too quickly, and turn the heat down a little if the bread is darkening before the cheese melts. A fully heated skillet also helps, because the cheese starts melting right away instead of waiting for the pan to catch up.
One serving, which is one of the two sandwiches, provides about 1031 calories, 80 grams of carbohydrates, 32 grams of protein, 66 grams of fat, 35 grams of saturated fat, 6 grams of fiber, 12 grams of sugar, 3880 milligrams of sodium, and 163 milligrams of cholesterol based on the source nutrition information.
This is a rich, indulgent sandwich, so lighter sides are a smart pairing if you are keeping an eye on your intake.
Storage
This sandwich is best enjoyed hot straight from the skillet, while the cheese is still melty and the bread is still crisp.
If you do end up with one left over, let it cool completely and store it in the refrigerator in an airtight container for a couple of days.
For the best texture, reheat it in a skillet rather than a microwave, since the stovetop brings the crust back to life.
Recommended Products
You do not need any special equipment for this recipe, but a few basics make it easier and give you a better result:
A large skillet, ideally cast iron, for steady heat and a crisp, golden crust.
Two small bowls, one for the cream cheese and ranch mixture and one for the spice blend.
A spatula for flipping the sandwiches without losing any filling.
A sharp knife or a butter knife for slicing bread and spreading the cream cheese mixture.
What to serve with this sandwich:
Because this sandwich is so rich and cheesy, the sides that work best are the ones that add something fresh or crunchy. Here are my go to pairings:
A simple green salad with a bright vinaigrette.
French fries or potato chips for a classic diner feel.
Pasta salad, such as green goddess pasta salad or lemon orzo salad.
Chips and dip for an easy, crowd pleasing plate.
Coleslaw or cucumber salad for a cool, crunchy contrast.
Any of these turn a quick sandwich into a full meal, and they all come together while the sandwiches are cooking in the skillet. Pick one, or set out two or three if you are feeding a hungry group.
I usually go with cucumber salad in the summer and a bowl of chips and dip the rest of the year, and either way this pickle grilled cheese sandwich disappears fast.
FAQs
What cheese goes best with pickles on a grilled cheese?
Melty cheeses like cheddar, dill Havarti, provolone, Swiss, mozzarella, and Colby Jack all work well. Dill Havarti is an excellent choice because its dill flavor reinforces the pickles. For the best texture, choose cheeses with higher moisture and fat content that melt smoothly and evenly.
How do you keep pickles from making grilled cheese soggy?
Pat the sliced dill pickles dry with a kitchen or paper towel before assembling the sandwich. Use a sturdy, dense bread like sourdough and cook over medium-low heat in a cast iron skillet. This gives the bread time to crisp and the cheese to melt without the pickle brine steaming the sandwich.
Can you use any type of pickle for a grilled cheese?
Thick-cut hamburger dill chips are ideal because they hold up well to heat and retain their crunch. While dill pickles are the classic choice, you can experiment with other varieties, but be aware that sweeter or bread-and-butter pickles will change the flavor profile significantly.
Is pickle grilled cheese a vegetarian recipe?
Yes, this pickle grilled cheese sandwich is naturally vegetarian. It contains no meat, using only dill pickles, cream cheese, ranch dressing, sourdough bread, various cheeses, and butter. For a vegan version, you can substitute plant-based cream cheese, butter, and shredded cheese blends.
Pickle Grilled Cheese Sandwich If you love dill pickles, this pickle grilled cheese sandwich is about to become your new favorite lunch. It is naturally vegetarian, and it brings together three things that taste incredible side by side: briny sliced dill pickles, herby ranch cream cheese, and tangy garlic buttered sourdough bread.
1-Pat dry the sliced pickles and set: Pat dry the sliced pickles and set them aside. 2-In a small bowl, combine the cream: In a small bowl, combine the cream cheese and ranch dressing and set it aside. 3-In a separate small bowl, combine the: In a separate small bowl, combine the parsley, garlic powder, onion powder, and salt. 4-Heat a large skillet, preferably cast-iron, over: Heat a large skillet, preferably cast-iron, over medium-low heat. 5-Meanwhile, assemble the sandwiches: 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: 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.
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