Description
A unique twist on the classic grilled cheese sandwich featuring creamy cheese, tangy dill pickles, and golden-brown sourdough bread.
Ingredients
Scale
- 12–16 sliced dill pickles
- 4 ounces cream cheese, softened
- 2 tablespoons ranch dressing
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 4 large slices of square loaf sourdough bread
- 4 ounces cheese (sharp cheddar or mozzarella)
- 3 tablespoons unsalted butter
Instructions
- Pat dry the pickles with paper towels and set aside.
- Mix the cream cheese and ranch dressing in a small bowl.
- Prepare the spice mixture by combining parsley, garlic powder, onion powder, and salt in a separate bowl.
- Heat your cast-iron skillet on medium-low heat.
- Assemble the sandwiches by spreading the cream cheese mixture on two slices of bread, layering with pickles and cheese, and topping with the remaining bread slices.
- Butter the outside of each sandwich and sprinkle with the spice mixture.
- Cook the sandwiches in the skillet for 3-5 minutes until golden, then flip and cook the other side for another 3-5 minutes.
- Serve warm, cut in half to reveal the melty insides.
Notes
For added flavor, customize with hot sauce or different cheese types. Pairs well with tomato soup or potato chips.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg