Pickle Grilled Cheese

A simple, satisfying, fun pairing in this extra delicious pickle grilled cheese with fresh herbs, a bit of sriracha, and the essential ranch dip.


Servings: 2 sandwiches

  • 2 tbsp butter, softened
  • 2 tbsp chives, fresh, finely chopped
  • 2 tsp dill, fresh, finely chopped
  • sriracha, to taste
  • kosher salt
  • black pepper
  • 4 pieces sourdough bread
  • 1/2 cup fontina, shredded, divided
  • 1/2 cup cheddar, shredded, divided
  • 8 sliced dill pickles
  • 2 tbsp butter
  • ranch, homemade or store-bought


  1. In a medium bowl, combine the 2 tablespoons softened butter, chives, dill, a squirt of sriracha, salt, and pepper, mixing until combined and creamy.
  2. Divide half of the herb butter between two of the slices of sourdough, evenly spreading it on each. Top one of the slices with 1/8 cup each of fontina and cheddar. Top with 4 slices of pickles, evenly spreading them out. Top pickles with another 1/8 cup each of fontina and cheddar. Repeat with remaining sandwich.
  3. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Add grilled cheeses, pressing down lightly, and cook for 3-5 minutes until golden. Flip and continue cooking until cheese is melted and bottom piece is golden. Serve immediately, with additional fresh dill and ranch if desired.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes