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Dill Pickle Grilled Cheese on a plate
Andrew Fowler

Dill Pickle Grilled Cheese

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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.