Dill Pickle Grilled Cheese

The pickle grilled cheese is having a moment, and for good reason: the acidity and crunch of a good dill pickle is the perfect counterpoint to melted, gooey cheese and buttery toasted bread. We've been making this at the PPW test kitchen for years. The key is using thick-cut sourdough, sharp cheddar (not American — you need the tang), and slicing the No Big Dill baby dills lengthwise so you get maximum pickle coverage in every bite.

INSTRUCTIONS

1. 1

   Spread the softened butter evenly on one side of each bread slice. Spread a thin layer of Dijon on the unbuttered side of two slices.

2. 2

   Layer the cheddar (and gruyère if using) on the Dijon-spread sides. Top with the lengthwise-sliced No Big Dill pickles, laying them flat so they cover the cheese completely.

3. 3

   Close the sandwiches, butter-side out.

4. 4

   Heat a skillet or griddle over medium-low heat. Add the sandwiches and cook for 3–4 minutes per side, pressing gently with a spatula, until deep golden brown and the cheese is fully melted.

5. 5

   Let rest for 1 minute before cutting — this lets the cheese set slightly so it doesn't all slide out.

6. 6

   Cut diagonally and serve immediately with extra No Big Dill pickles on the side.