With fresh herbs, sriracha, and the essential ranch dip, this pickle grilled cheese is cheesy, so delicious, and has the best flavor combo.
It seems that as I get older, I just become more and more obsessed with grilled cheeses. The possibilities are endless, and they are simply so fun! This one may be unique, but it is packed with flavor, and I was mind-blown at the deliciousness.
While at first a pickle grilled cheese may sound like an unlikely combination, if you love cheese, and love pickles, it truly is a tasty combination! The easy fresh herb and sriracha butter ties it together, and some ranch to dip this grilled cheese in rounds it out. If you like pickles, you have to try this out and let us know what you think.
Why You'll Love this Pickle Grilled Cheese
The flavor combination. Pardon my excitement, but this flavor combination is truly unique, and obviously pickles, sourdough, and cheese are all great, but the sriracha herby butter makes this grilled cheese. It adds a little creaminess, some heat, and some fresh herbs that go perfectly with the pickles.
Pickles! While it may be obvious that this recipe has pickles, if you're a true pickle lover like me and my sister then you know how amazing it is when you find a recipe you love that incorporates pickles.
Quick lunch or dinner recipe. This recipe is extremely satisfying, but also ready in just 20 minutes which makes it the ideal easy meal.
Ingredients for this Grilled Cheese
This ingredient list is fairly simply, with some of the classic grilled cheese ingredients you would typically expect, plus a few additions to make this herby pickle version!
- Butter - In this recipe the butter is key for both the base of the herby sriracha butter and for melting in the skillet for a perfectly golden grilled cheese.
- Chives - Adds a little bite and pairs so well with the other flavors.
- Dill - A match made in heaven with the pickles! Using fresh dill adds such a brightness and is so delicious with the chives.
- Sriracha - The heat from the sriracha goes so well with both the pickles and the cheese.
- Sourdough - The best grilled cheese bread option in our opinion! Mostly because of how perfectly crisp it gets when toasted.
- Fontina - A great melting cheese that isn't overpowering.
- Cheddar - Another great melting cheese which also adds some sharpness which pairs so well with the pickles!
- Sliced dill pickles - I originally tried this recipe with both pickle slices and chips, and found that while both tasted good, the sliced pickles stayed in place better and also were thinner than the chips.
- Ranch - An optional dipping sauce, but it truly couldn't be a better match with the grilled cheese flavors.
See recipe card below for quantities.
Step by Step Instructions
This grilled cheese only takes about 20 minutes total, and requires little preparation, so if you have a craving this recipe doesn't take much preparation at all!
STEP 1: Make the herby sriracha butter. In a medium bowl, combine 2 tablespoons of softened butter, chives, dill, a squirt of sriracha, salt, and pepper, mixing until combined and creamy.
STEP 2: Assemble the grilled cheeses. Divide half of the herb butter between two of the slices of sourdough, evenly spreading it on each. Top one of the slices with ⅛ cup each of fontina and cheddar. Top with 4 slices of pickles, evenly spreading them out. Next top pickles with another ⅛ cup each of fontina and cheddar, then top slice of sourdough. Repeat with remaining sandwich.
STEP 3: Cook the grilled cheeses. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add grilled cheeses, pressing down lightly, and cook for 3-5 minutes until golden. Flip and continue cooking until cheese is melted and bottom piece is golden. Serve immediately, with additional fresh dill and ranch if desired.
Tips for Making this Pickle Grilled Cheese
- Don't skip the herby sriracha butter! While pickles and cheese on their own are delicious, the butter has fresh herbs that pair so well with the pickles. Plus, a little sriracha adds some heat and extra flavor.
- Use butter, and add it to the pan. I've tried many different variations of butter and mayo, in the pan or on the outside of the bread, but I've found the right amount of butter in the pan is the easiest way to ensure a perfectly golden and crisp grilled cheese!
- When ready to cook the grilled cheese, you want the pan to be hot but not so hot that it burns the bottom of the bread. If your cheese isn't quite melted yet, you can always cover the pan once you flip the sandwiches to ensure the cheese melts but the bread doesn't burn.
Can I use a different type of bread or different types of cheeses?
While we prefer sourdough, any relatively thin bread should work, and any shredded, good melting cheese could also definitely replace the fontina. If you don't have cheddar, you could also replace this with a different sharp shredded cheese such as gouda or gruyere.
Could I use dried chives or dill instead of fresh herbs?
If you don't have fresh chives or dill, dried herbs would also be delicious! If using dried herbs you'll just want to decrease the quantity used.
What would go well on the side with this pickle grilled cheese?
I'd serve this pickle grilled cheese with some fries, baby potatoes, a side caesar, or some extra pickles if you want to keep the party going!
Storing and Freezing
This recipe is best served right away, but can be stored in the fridge for 2-3 days and then reheated in the toaster oven or oven until the bread is crisp and the inside is warmed through and melted.
I don't recommend freezing this grilled cheese.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
Pickle Grilled Cheese
- 4 tablespoons butter divided
- 2 tablespoons chives fresh, finely chopped
- 2 tablespoons dill fresh, finely chopped, plus additional for topping
- sriracha to taste
- kosher salt
- black pepper
- 4 pieces sourdough bread sliced
- ½ cup fontina shredded, divided
- ½ cup cheddar shredded, divided
- 8 slices dill pickles
- ranch for dipping
In a medium bowl, combine 2 tablespoons of softened butter, chives, dill, a squirt of sriracha, salt, and pepper, mixing until combined and creamy.4 tablespoons butter, 2 tablespoons chives, 2 tablespoons dill, sriracha, kosher salt, black pepper
Divide half of the herb butter between two of the slices of sourdough, evenly spreading it on each. Top one of the slices with ⅛ cup each of fontina and cheddar. Top with 4 slices of pickles, evenly spreading them out. Top pickles with another ⅛ cup each of fontina and cheddar, then top slice of sourdough. Repeat with remaining sandwich.4 pieces sourdough bread, ½ cup fontina, ½ cup cheddar, 8 slices dill pickles
In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add grilled cheeses, pressing down lightly, and cook for 3-5 minutes until golden. Flip and continue cooking until cheese is melted and bottom piece is golden. Serve immediately, with additional fresh dill and ranch if desired.4 tablespoons butter, ranch