Pickle Juice Grilled Cheese (Print View)

Sourdough absorbs pickle juice, then is grilled with cheddar and pickles for a deliciously tangy sandwich.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 1 cup sharp cheddar cheese, shredded

→ Pickles & Brine

04 - ½ cup dill pickle juice
05 - 4–6 dill pickle slices

→ Seasoning

06 - ¼ teaspoon freshly ground black pepper (optional)

# Directions:

01 - Arrange bread slices in a shallow dish. Pour pickle juice over the bread, allowing it to soak for 1 minute per side. Gently pat dry with paper towels.
02 - Heat a large nonstick skillet or griddle over medium heat.
03 - Butter one side of each bread slice. Place two bread slices, buttered-side down, onto the heated skillet. Distribute half the shredded cheddar and 2–3 pickle slices onto each.
04 - Sprinkle with freshly ground black pepper, if using.
05 - Place the remaining bread slices on top, buttered-side up.
06 - Toast for 3–4 minutes per side, applying gentle pressure with a spatula, until the bread achieves a golden-brown hue and the cheese is fully melted.
07 - Transfer grilled sandwiches to a cutting board. Allow a brief cooling period, then slice and serve immediately.

# Expert Advice:

01 -
  • Ready in just 15 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect balance of tangy and savory flavors
  • Creates a crispy exterior with melty cheese inside
  • Easily customizable to your taste preferences
02 -
  • Perfect for busy weeknights when you need dinner in minutes
  • Contains a delightful contrast of textures from crispy exterior to melty interior
  • Provides a unique flavor twist that even pickle skeptics often enjoy
  • Makes an excellent lunch box option that can be reheated in a toaster oven
03 -
  • The pickle juice flavor intensifies when using bread thats slightly stale, as it absorbs more brine without getting overly soggy.
  • For an even more pronounced pickle flavor, add a tiny splash of pickle juice directly to the shredded cheese before assembling.
  • When making multiple sandwiches, keep finished ones warm in a 200°F oven while completing the batch. This prevents the first sandwiches from cooling while maintaining their crispy exterior.

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