Crispy Dill Pickle Sandwich (Print Version)
A zesty twist on classic comfort food with tangy pickles, melted havarti cheese, and crunchy chips between golden sourdough.
# Ingredients:
→ Sandwich
01 -
2 slices sourdough bread (thick-cut, about 1/2-inch)
02 -
6 oz dill havarti cheese, sliced into 1/4-inch thick slabs
03 -
2 tbsp dill pickles, chopped into small pieces
04 -
2 tbsp salted butter
→ Add-ins
05 -
1 handful dill pickle flavored potato chips
# Steps:
01 -
Slice sourdough bread into two thick 1/2-inch slices. Chop dill pickles into small, even pieces. Slice dill havarti cheese into 1/4-inch thick slabs for even melting.
02 -
Lay one slice of bread on a clean work surface. Layer half of the sliced havarti on this slice, then distribute the chopped dill pickles evenly over the cheese. Top with the remaining cheese slabs and the second bread slice.
03 -
Generously butter both exterior sides of the assembled sandwich, using about 1 tablespoon per side. Heat a skillet over medium-low heat and place the buttered sandwich into the pan. Cook for 4-5 minutes until the bottom is golden brown, then flip and cook the other side for another 3-4 minutes until golden and the cheese is fully melted.
04 -
Transfer the grilled cheese to a cutting board and immediately open it while still warm. Distribute the dill pickle flavored potato chips inside the sandwich for extra crunch. Close the sandwich, cut diagonally into two halves, and serve immediately.
# Notes:
01 -
Pat pickle pieces thoroughly dry before adding to prevent soggy bread.
02 -
Cook on medium-low heat for optimal melting without burning the exterior.
03 -
Day-old bread works better than fresh as it holds up to the moisture and crisps beautifully.
04 -
For best results, enjoy immediately while the cheese is still melty and the bread crisp.