This Crispy Dill Pickle Grilled Cheese Sandwich is a delightful twist on the classic grilled cheese. Combining creamy dill Havarti cheese with tangy chopped dill pickles and a surprising crunch from dill pickle flavored potato chips, it delivers a perfect balance of melty, tangy, and crispy in every bite.

A close-up view of a grilled cheese sandwich cut in half and stacked, showing two layers of toasted white bread with a golden brown, slightly crispy texture. Between the layers, melted creamy white cheese oozes out, along with slices of green pickles that add a shiny, slightly translucent appearance. The sandwich rests on a white plate set on a white marbled textured surface, with some crumbs visible near the edges. The photo has warm natural lighting that highlights the crunchiness of the bread and the gooeyness of the cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices sourdough bread
6 oz dill Havarti cheese, grated
2 tbsp dill pickles, chopped and patted dry
2 pieces salted butter
1 handful dill pickle flavored potato chips

Instructions

Step 1: Lay out the 2 slices of sourdough bread. Sprinkle half of the grated dill Havarti cheese evenly over one slice. Add the chopped and patted dry dill pickles in an even layer on top of the cheese, then cover with the remaining grated dill Havarti cheese. Top with the second slice of bread to form a sandwich.
Step 2: Spread the salted butter evenly on the outside surfaces of both bread slices—the top and bottom of the sandwich. This helps achieve a perfectly crisp and golden crust when grilled.
Step 3: Preheat a skillet over medium-low heat. Place the buttered sandwich into the skillet. Cook for several minutes on each side, pressing gently if desired, until the exterior is golden brown and crisp, and the cheese is completely melted. Cooking low and slow ensures the cheese melts before the bread gets too dark.
Step 4: Remove the sandwich from the skillet. Carefully open it up while hot and add a handful of dill pickle flavored potato chips inside. Close the sandwich again, slice it in half, and serve immediately for the perfect crunchy and melty experience.

Tips & Variations

To avoid sogginess, make sure to pat the dill pickles dry before adding them to the sandwich.
Try swapping sourdough bread for rye bread for a different flavor profile.
For extra richness, add a thin layer of mayonnaise on the bread before adding the butter.
If you can’t find dill pickle flavored potato chips, crushed regular potato chips add a nice crunch as well.

Storage

It’s best to enjoy this sandwich fresh for the optimal crispness and melty cheese. If you have leftovers, wrap the sandwich tightly in foil and store it in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to help revive the crisp crust without burning the bread.

How to Serve

The image shows a grilled sandwich cut into two triangular halves placed on a wooden board on a white marbled surface. The sandwich has two layers of golden-brown toasted bread with a crispy texture, sprinkled with small green herbs on top. Between the bread slices, there are visible thick slices of pickles and melted cheese, adding a yellow and green color contrast inside. On the side, there is a small white bowl with more pickle slices. The sandwich looks warm and crunchy, with a fresh herb garnish adding a touch of green. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of dill Havarti?

Yes, cheeses like Monterey Jack, fontina, or mozzarella melt well and can be used, but using a cheese with dill flavor enhances the sandwich’s signature taste.

What if I don’t have dill pickle flavored chips?

You can substitute with regular salted potato chips or even crushed pretzels for a crunchy texture, but the dill pickle chips add a unique tangy crunch that complements the sandwich perfectly.