Pickle Grilled Cheese
With fresh herbs, sriracha, and the essential ranch dip, this pickle grilled cheese is cheesy, so delicious, and has the best flavor combo.
Ingredients
- 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
Instructions
- 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
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