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one toasted dark pumpernickel grilled-cheese sandwich cut into two halves with melted pale Havarti, thin green dill-pickle slices and tiny chopped dill inside on an ordinary plate, with no meat or garnish sprigs
Rachel Kim

Dill Pickle Grilled Cheese

Wet pickles can steam the bread from the inside, so press the slices dry before they meet the Havarti. Pumpernickel and a narrow swipe of mustard give the salty filling enough flavor without adding meat. Keep the pickles in one flat layer and rest the sandwich briefly before cutting so the melted cheese holds them against the bread.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/3 cup thin dill-pickle slices drained
  • 4 slices pumpernickel bread about 1/2 inch thick
  • 4 oz Havarti thinly sliced
  • 1 tsp Dijon mustard
  • 1 tsp finely chopped fresh dill
  • 1 1/2 tbsp mayonnaise

Method
 

  1. Press drained pickle slices between paper towels to remove surface brine. Spread Dijon thinly over the inner faces of 2 bread slices.
  2. Add half the Havarti, arrange pickles in one flat layer and sprinkle with chopped dill. Add remaining Havarti and close with the other bread slices.
  3. Spread mayonnaise thinly over the outside faces. Heat a large skillet over medium-low heat.
  4. Cook sandwiches for 4 to 5 minutes per side until the pumpernickel is crisp and cheese is melted, covering for 2 minutes after turning if needed.
  5. Rest for 1 minute, cut in half and serve while the pickles still have some bite.