Ingredients
Scale
- 2 slices Sourdough bread
- 2 tablespoons unsalted butter, softened
- 4 ounces sharp cheddar cheese, sliced or shredded
- 1/4 cup dill pickle slices, thinly sliced
- 1/2 teaspoon dried dill weed
- 1 tablespoon cream cheese, softened
- Pinch of freshly ground black pepper
Instructions
- Step 1: In a small bowl, combine the softened butter and the dried dill weed. Thoroughly spread the dill butter mixture onto one side of each slice of sourdough bread.
- Step 2: Pat the dill pickle slices with a paper towel to remove excess moisture; this prevents the sandwich from becoming soggy during grilling.
- Step 3: Assemble the sandwich: Place one slice of bread butter-side down in a non-stick skillet over medium-low heat. Spread the softened cream cheese across the bread, then layer half of the cheddar cheese, all of the dried dill pickle slices, the black pepper, and finally the remaining cheddar cheese.
- Step 4: Top the sandwich with the second slice of bread, butter-side up. Cook for 3 to 4 minutes per side, pressing down lightly with a spatula to ensure good contact and even browning, adjusting the heat to keep the cheese melting slowly without burning the bread.
- Step 5: Flip the sandwich once the bottom is golden brown, and continue cooking until the second side is golden and the cheese is completely melted and gooey (about 3-4 more minutes). Slice in half immediately and serve hot.
Notes
- For the crispiest sandwich interior, gently pat the thinly sliced dill pickles completely dry with a paper towel before assembling; excess moisture is the enemy of gooey grilled cheese.
- Serve immediately with a small cup of hot tomato soup for dipping, or alongside a simple mixed greens salad dressed lightly with balsamic vinaigrette to perfectly cut the richness of the cheese.
- If you have leftovers, reheat the sandwich in a preheated, dry non-stick skillet over medium-low heat or in a toaster oven until the bread is crisp again, avoiding the microwave entirely.
- While the assembled sandwich must be eaten fresh, you can make the dill butter ahead of time and keep it chilled in the refrigerator for up to a week for speedy meal preparation later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American