Dill Pickle Bacon Grilled Cheese

This savory Dill Pickle Bacon Grilled Cheese is pure comfort food with a twist. Combining gooey melted cheese, smoky bacon, and tangy dill pickles between perfectly golden bread, this sandwich hits every craveable note. Ideal for quick lunches or that late-night snack, it turns an everyday grilled cheese into a bold and satisfying meal you will want to make again and again.

I first made these sandwiches on a whim after a weekend brunch and everyone’s eyes lit up at that crunchy pickle and cheesy bacon combo. Now it is the most requested comfort meal in my house after a rainy day or tough week.

Ingredients

• Thick cut sourdough bread: Choose a hearty artisan loaf. This bread delivers crunch and keeps the filling contained
• Unsalted butter: Softened butter is essential for a crisp and evenly golden crust. Select high quality for best flavor
• Mayonnaise: Adds an extra hint of crispiness. If using, pick something without a lot of sugar
• Shredded sharp cheddar cheese: Opt for good quality cheese from the block for strong flavor and melt
• Shredded mozzarella cheese: Brings melty stretch. Use low moisture for less sogginess
• Thick cut bacon: Look for meaty slices and cook them until deeply crisp
• Dill pickle slices: Go for crisp fresh pickles from the refrigerated section if possible. Briny pickles are key here
• Dijon mustard: Choose a smooth, mellow Dijon for just enough zip
• Garlic powder: Adds a subtle savoriness. Check that it is fresh for brightest flavor
• Freshly ground black pepper: Use generously for depth

Instructions

Cook the Bacon:

Arrange bacon slices in a cold skillet and cook over medium heat turning as needed for about ten minutes until deeply browned and crispy. Transfer to a plate lined with a paper towel to drain. Let cool and break into halves or thirds for easy layering

Prep the Bread:

Lay out four slices of hearty bread on a counter or board. Spread softened butter evenly on one side of each slice. Flip the slices and on the plain side spread a thin layer of Dijon mustard if using

Assemble the Sandwich:

On two of the bread slices, begin with a layer of half the cheddar and mozzarella cheese. Add three pieces of crisp bacon per sandwich. Layer dill pickle slices to your liking. Sprinkle over a pinch of garlic powder and plenty of fresh black pepper. Top with the rest of the shredded cheese. Lay on the remaining slices of bread, buttered side out

Grill to Perfection:

Heat a nonstick skillet or griddle to medium low. Place your assembled sandwich on the pan and let it grill for about three to five minutes undisturbed until the underside is golden and crisp. Flip it gently and grill for another three to four minutes using a spatula to press the sandwich slightly. The outside should be a rich golden brown and cheese fully melted

Slice and Serve:

Remove the sandwich from heat and let it sit for one minute before slicing. This keeps the cheese from escaping. Slice diagonally for that classic grilled cheese look and serve while hot

I absolutely love the briny pop that dill pickles give this sandwich. They bring the whole thing to life and help cut through the richness of the cheese and bacon. My family always teases because I will add extra pickles to my own sandwich, and I even keep a little bowl on the side for dunking.

Storage Tips

If you want to make extra grilled cheese, wrap tightly in foil and refrigerate for up to two days. Reheat in a skillet over low heat to restore crispiness. The sandwich will lose some crunch but the flavors still shine. If preparing ahead, only assemble the components and grill fresh for best texture.

Ingredient Substitutions

If you do not have sourdough, try another sturdy bread like rye or multigrain. Smoked gouda or provolone are great swaps for cheddar or mozzarella. For vegetarians, smoky tempeh strips deliver a similar savory crunch in place of bacon. Bread and butter pickles work in a pinch but dill varieties offer the brightest flavor balance.

Serving Suggestions

This sandwich pairs perfectly with tomato soup, creamy coleslaw, or kettle chips. For something more unexpected, serve with spicy slaw or a sharp green salad. A side of pickled vegetables or extra pickle spears satisfies the biggest pickle lovers.

Cultural and Historical Context

Grilled cheese sandwiches have been a staple comfort food for decades. Bacon and pickle are not traditional additions, but they have become cult favorites in deli and diner culture. Both bring extra contrast and texture, making the sandwich memorable. This recipe borrows from those classic elements and gives them a homemade twist.

Seasonal Adaptations

Use garden fresh summer cucumbers to make your own pickles for a seasonal touch. In fall add a slice of green apple or caramelized onions. For winter, try a smoked cheese or home baked bread for extra comfort.

Success Stories

Regularly this recipe turns skeptics into lifelong fans. People who were wary about pickles with cheese end up loving the contrast. I have even used these sandwiches for casual parties cut into small squares. They disappear in minutes.

Freezer Meal Conversion

You can freeze pre assembled uncooked sandwiches individually wrapped. Just thaw and grill from fresh for a quick hot meal. The bread will be a touch softer, but the rich flavor holds up nicely.

Bright, flavorful and endlessly customizable, this sandwich makes everyone feel like a kid again.

Recipe FAQs

→ What type of bread works best for this sandwich?

Hearty sourdough or other thick-cut breads add structure and crisp up nicely while grilling.

→ Can I substitute the cheeses?

Yes, swap in Monterey Jack, Havarti, or even Swiss for different melt and flavor profiles.

→ How do I make the sandwich extra crispy?

Spread mayonnaise on the bread before grilling along with butter for an extra golden, crispy crust.

→ Are pickles optional?

Pickles bring a tangy contrast, but you can adjust the amount or omit based on your taste preference.

→ Any tips for perfectly melted cheese?

Grill on medium-low heat and use a lid to trap steam, helping the cheese melt without burning the bread.