The salty crunch of bacon, the sharp tang of dill pickles, and the rich, melted cheese between crispy, golden bread—it’s a perfect sandwich.
Here’s how to make it, including a couple of “hack” details that elevate it from good to unforgettable.
Dill Pickle Bacon Grilled Cheese
Total Time: 20 minutes | Yield: 1 magnificent sandwich
Ingredients
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2 slices of sturdy bread (Sourdough or a rustic country loaf works best; the tang stands up to the pickle)
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2-3 slices of bacon, cooked until crisp
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Dill pickle slices (The long, flat sandwich-style “stackers” are ideal. Pat them very dry with a paper towel—this is the most important step.)
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Cheese: A combination of two is ideal. Sharp cheddar for flavor and provolone or Monterey Jack for the perfect melt.
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Butter (softened to room temperature for spreading)
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Mayonnaise (Optional but game-changing for the exterior)
Instructions
1. Cook the Bacon:
Fry your bacon until it’s shatteringly crisp. Drain on paper towels. You want zero flabbiness; it should snap. You can break the slices in half to ensure even coverage on the sandwich.
2. Prepare the Pickles:
Lay your pickle slices on a dry paper towel. Press another towel on top. You must remove the surface brine. Wet pickles are the #1 enemy of a grilled cheese, steaming the bread from the inside and making it soggy instead of toasted.
3. Build the Sandwich (The Cheese Architecture):
The order of construction matters to prevent slippage. Layer from the bottom up:
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Bread slice
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Provolone (or Jack)
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Bacon
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Dill Pickles (in a single, flat layer)
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Sharp Cheddar
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Bread slice
The cheese directly on the bread acts as a “glue” when it melts, holding the slippery pickles and bacon in place.
4. The Exterior “Hack” – Butter vs. Mayo:
For the richest, crispiest, most evenly browned crust, combine the two. Spread a thin layer of mayonnaise on the outside of the top and bottom bread slices. Then spread a thin layer of softened butter over the mayo.
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Why it works: Mayo has a higher smoke point and is essentially whipped egg and oil, which creates incredible, even browning. Butter adds the nutty, classic flavor that mayo lacks. Together they are unstoppable.
5. The Cook:
Place the sandwich in a cold non-stick or cast iron skillet, then turn the heat to medium-low. The “low and slow” method ensures the cheese melts completely before the bread burns. Cook for about 4-5 minutes per side, pressing down gently with a spatula. If the bread is dark golden but the cheese isn’t fully melted, pop the whole pan into a 350°F oven for 2-3 minutes.
6. The Cut & Dip:
Let it rest for 1 minute. Slice diagonally. For an unapologetic pickle-lover’s dip, serve it with a side of ranch dressing or a tiny bowl of dill pickle juice for dunking.
If you want to push it over the edge, a smear of whole-grain Dijon mustard on the inside of the bread adds a sharp, vinegary complexity that ties the bacon and pickle together perfectly. Let me know if you try it.