Grilled Cheese with Pickles You Say?

A good grilled cheese sandwich is not only nostalgic, but always super satisfying. Crispy, toasty bread, and gooey, melty cheese in every satisfyingly delicious bite. There's really nothing to fault with a good grilled cheese, but there's always ways to play around with it to make it extra scrumptious.

Pickles and cheddar are kind of like a craving for me. One might argue it's more of a pregnancy craving lol, but I'd say it comes to me out of nowhere, and suddenly, I just want pickles and cheddar. That's what made me throw this beauty together.

What makes a good grilled cheese for me? I like my bread TOASTY TOASTY, like, perhaps almost to the point of being a touch overcooked. The char against the gooey cheese is a vibe. The cheese obviously matters too. It has to be the right cheese to be melty and gooey delicious. The wrong cheese can ruin everything imo.

What You Need & Directions

• 2 Pieces Good Sourdough Bread
• 2 Juicy, Spicy Dill Pickles, sliced
• 1/4 Red Onion, thinly sliced
• Shredded Extra Aged Cheddar for flavour (about 1/4 C or so)
• Shredded Aged Marble for Melting (about 1/3 C approx)
• Fresh Dill
• Red Pepper Flakes
• Margarine

I like to use a non-stick, I just find it's the best option for a grilled cheese. I also recommend a grill pan, but this time I did the non-stick. Also, a grilled cheese is probably the ONLY time I use Margarine as I never have soft butter available.

• Heat your non-stick to just below medium. In the meantime, slather one side of each slice with margarine and build your sam. Start with the aged cheddar on the bottom followed by the sliced pickles and a sprinkle of pep flakes. Next, lay some thinly sliced onions and top with the aged marble and fresh dill. Close it up and let's fry. I also sprinkled pep flakes on the buttered sides of the bread.
• Fry your sandwich on both sides until gorgeously crisp. You can cook yours to your desired crisp level. Also, to ensure the inside is melty, after frying, you may need to reduce your temp and keep the sammie cooking at a lower temp to ensure gooey melty vibes.
• Once melty, slice it up and devour. That crispy, tangy pickle against the crusty bread, melty cheese, and zippy onion and dill is such a divine bite. This is one sammie I'll be going back to time and time again, and I'm sure you will too!

HAPPY VEG