Dill Pickle Bacon Grilled Cheese (Print version)
Crispy bacon, melted sharp cheddar, and tangy dill pickle chips between golden buttered sourdough. Done in 20 minutes.
# Ingredients:
For the sandwich
01 -
4 slices sourdough bread, about 3/4 inch thick
02 -
3 tablespoons (45 g) unsalted butter, softened
03 -
3 oz (85 g) sharp cheddar, sliced or freshly grated
04 -
2 oz (55 g) Swiss cheese, sliced
05 -
6 strips thick-cut bacon, cooked crispy and halved
06 -
1/3 cup dill pickle chips, patted completely dry
07 -
Black pepper to taste (optional)
# Instructions:
01 -
Lay bacon strips in a cold skillet over medium heat. Cook, turning once, until crispy and golden, 6 to 8 minutes. Transfer to paper towels, drain well, and break each strip in half.
02 -
Spread dill pickle chips on a double layer of paper towels. Press firmly, flip, and press again until most surface moisture is absorbed. Set aside.
03 -
Spread softened butter evenly across one side of each bread slice, covering all the way to the edges.
04 -
On the unbuttered side of two slices, lay sharp cheddar, then Swiss, then the bacon pieces, then the dried pickle chips, then another layer of cheddar on top. Cap with the remaining slices, buttered side facing out.
05 -
Heat a skillet over medium-low. Add the sandwiches and cover with a lid. Cook 3 to 4 minutes until the bottom is deep golden brown.
06 -
Flip the sandwiches and cook uncovered 3 to 4 more minutes until the second side is golden and the cheese is fully melted through.
07 -
Transfer to a cutting board and rest 1 minute before slicing diagonally. Serve immediately.
# Good to know:
01 -
Best served immediately while hot and crispy.
02 -
Use a heavy skillet or cast iron for the most even browning.