Tangy Dill Pickle Bacon Grilled Cheese with Melty Swiss (Print version)
A crisp, buttery grilled cheese layered with bacon, dill pickles, cheddar, and melty Swiss for a tangy 15-minute sandwich.
# Ingredients:
For the sandwich
01 -
2 slices sourdough bread or sturdy white bread
02 -
1 tablespoon unsalted butter, softened
03 -
1 teaspoon Dijon mustard, optional
04 -
2 slices Swiss cheese
05 -
2 slices sharp cheddar cheese
06 -
2 slices cooked bacon, crisp and drained
07 -
4-6 dill pickle chips, patted dry
# Instructions:
01 -
Cook the bacon until crisp if needed, then drain well. Pat the pickle chips dry with paper towels so they do not make the bread soggy.
02 -
Spread butter on one side of each bread slice. Spread Dijon on the unbuttered side of one slice if using.
03 -
Set one bread slice butter-side down. Layer Swiss cheese, bacon, pickle chips, cheddar cheese, and the second bread slice butter-side up.
04 -
Place the sandwich in a skillet over medium-low heat. Cook for 3-4 minutes, until the bottom is deep golden and crisp.
05 -
Flip carefully and cook for another 3-4 minutes, until the second side is golden and the cheese is fully melted. Cover the pan for the last minute if the cheese needs help melting.
06 -
Transfer to a board and rest for 1 minute. Slice in half and serve hot.
# Good to know:
01 -
Patting the pickles dry is the best way to keep the sandwich crisp.
02 -
Cook over medium-low heat so the cheese melts before the bread gets too dark.
03 -
Best served immediately after grilling.