Are pickles actually good in grilled cheese?

Absolutely! The tangy acidity cuts through rich cheese perfectly, while the crunch adds textural contrast. It's like adding the perfect condiment directly into your sandwich.

How do you keep pickle grilled cheese from getting soggy?

Pat pickles completely dry with paper towels before assembling, and cook over medium-low heat in a cast-iron skillet. This prevents steam buildup that makes bread soggy.

What's the best cheese for pickle grilled cheese?

Sharp cheddar provides great flavor balance, but dill Havarti creates an incredible pickle-herb combination. Any good melting cheese works—avoid pre-shredded for best results.

Can you make this sandwich ahead of time?

You can assemble uncooked sandwiches and refrigerate for a few hours, but they're truly best cooked immediately. The bread stays crispier and cheese melts more evenly.

What did Gordon Ramsay put in his grilled cheese?

Gordon's famous version features sourdough with a blend of cheeses and kimchi for fermented tang—similar concept to our pickle version but with Korean flavors instead.

Pickle Grilled Cheese Sandwich: 10‑Minute, Genius Melt

Description

Crispy sourdough grilled cheese layered with sharp cheddar plus ranch‑cream‑cheese and tangy dill pickle chips for a salty‑briny crunch that stays melty in the middle and golden on the outside.

Ingredients

Scale

12–16 dill pickle chips, patted very dry.

4 oz cream cheese, softened.

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 (dense/crusty recommended).

4 oz melting cheese (cheddar and/or dill Havarti suggested).

3 tbsp unsalted butter, softened.

Instructions

Pat pickle chips completely dry between paper towels and set aside to prevent soggy bread.
Mix cream cheese and ranch until smooth; in a separate bowl combine parsley, garlic powder, onion powder, and salt.
Preheat a cast‑iron or heavy skillet over medium‑low heat for steady melt without scorching.
Spread ranch cream cheese on two bread slices; layer dried pickle chips, then cheese; top with remaining slices.
Butter the outsides and lightly sprinkle with the seasoning blend for a flavorful crust.
Cook 3–5 minutes per side until deep golden and the cheese is fully melted; adjust heat if browning too fast, rest 1 minute, slice, and serve hot.

Notes

Use dense, crusty sourdough to resist moisture; softer loaves can go soggy even with dried pickles.

Any good melter works: cheddar, dill Havarti, provolone, Swiss, mozzarella, or Colby Jack; double‑cheese layering helps seal moisture around the pickles.

Keep heat at medium‑low so the interior melts before the crust burns; flip when the first side releases easily.

Optional: substitute mayo for butter on the exterior for extra‑crispy browning if desired.

Nutrition

Serving Size: 1 sandwich
Calories: 1031
Sugar: 12 g
Sodium: 3880 mg
Fat: 66 g
Saturated Fat: 35 g
Unsaturated Fat: 25 g
Trans Fat: 1 g
Carbohydrates: 80 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 163 mg

Keywords: pickle grilled cheese; dill pickle grilled cheese sandwich; ranch cream cheese; sourdough grilled cheese; dill Havarti grilled cheese; cast‑iron grilled cheese; quick lunch sandwich.