Pickle Grilled Cheese Sandwich (Print Version)
Crisp pickles, creamy cheese, and tangy ranch between toasted sourdough for savory enjoyment.
# Ingredients:
→ Dairy and Spreads
01 -
4 ounces cream cheese, softened
02 -
2 tablespoons ranch dressing
03 -
4 ounces sliced cheese
04 -
3 tablespoons unsalted butter, softened
→ Vegetables and Pickles
05 -
12-16 dill pickle slices, patted dry
→ Bread
06 -
4 large slices sourdough bread, square loaf
→ Seasonings
07 -
1/2 teaspoon dried parsley
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/4 teaspoon kosher salt
# Steps:
01 -
Pat the dill pickle slices dry with paper towels and set aside.
02 -
In a small bowl, blend the softened cream cheese and ranch dressing until smooth. Set aside.
03 -
Combine dried parsley, garlic powder, onion powder, and kosher salt in a separate bowl. Reserve for later use.
04 -
Heat a large skillet or cast-iron pan over medium-low heat.
05 -
On two slices of sourdough bread, spread the cream cheese mixture evenly. Layer each with 6-8 pickle slices and 2 ounces of sliced cheese, then cover with the remaining bread slices.
06 -
Generously butter the exterior of each sandwich, then sprinkle with the prepared seasoning blend.
07 -
Place sandwiches in the preheated skillet. Cook 3-5 minutes per side, pressing gently as needed, until the bread is golden brown and the cheese is melted.
08 -
Remove sandwiches from heat, cut as desired, and serve warm.
# Notes:
01 -
Blotting the pickle slices ensures sandwiches do not become soggy during grilling.