Pickle Grilled Cheese Sandwich
Pickle Grilled Cheese Sandwich features sourdough bread filled with ranch cream cheese, dill pickles, and melted cheese, then toasted until golden.
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Servings: 2
Ingredients
- 12 to 16 sliced dill pickles
- 4 oz cream cheese softened to room temperature
- 2 tbsp ranch dressing
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 4 large slices square sourdough bread
- 4 oz cheese preferably a good melting cheese
- 3 tbsp unsalted butter
Instructions
- Pat the sliced dill pickles dry with paper towels and set aside.
- In a small bowl, combine the softened cream cheese and ranch dressing.
- Stir until the mixture is smooth and evenly blended. Set aside.
- In a separate small bowl, combine the dried parsley, garlic powder, onion powder, and kosher salt.
- Heat a large skillet, preferably cast iron, over medium-low heat.
- Set aside 2 slices of sourdough bread.
- Spread the cream cheese and ranch mixture evenly over the remaining 2 slices of sourdough bread.
- Layer the dried pickle slices evenly over the cream cheese mixture.
- Add the cheese over the pickle layer.
- Top each sandwich with the reserved plain slices of sourdough bread.
- Spread the outside of each sandwich evenly with unsalted butter.
- Sprinkle the buttered sides with the prepared parsley, garlic powder, onion powder, and salt mixture.
- Transfer the sandwiches to the heated skillet.
- Cook for 3 to 5 minutes, or until the bottom side is golden brown.
- Carefully flip each sandwich.
- Continue cooking for another 3 to 5 minutes, or until the second side is golden brown and the cheese is fully melted.
- Remove the sandwiches from the skillet.
- Serve warm.
Notes
To make this Pickle Grilled Cheese Sandwich gluten free, replace the sourdough bread with certified gluten-free sandwich bread or gluten-free sourdough-style bread.
Verify that the dill pickles, cream cheese, ranch dressing, cheese, butter, dried parsley, garlic powder, onion powder, and kosher salt are labeled gluten free.
Check the ranch dressing carefully, as some bottled dressings may contain gluten-based thickeners or cross-contact warnings.
Use a clean skillet, spatula, cutting board, knife, and mixing bowls to prevent gluten cross-contact.
If preparing for someone with celiac disease, keep the gluten-free bread and sandwiches separate from regular bread and sandwiches.
Cook the gluten-free sandwich on a clean surface or in a dedicated skillet, and avoid using shared butter containers that may contain breadcrumbs.