Big Dill Pickle Bacon Grilled Cheese

• 4 slices hearty white bread
• 2 tablespoons unsalted butter, softened
• 2 slices sharp cheddar cheese
• 2 slices Monterey Jack cheese
• 2 slices cooked bacon, chopped
• 1/4 cup dill pickle chips
• 1/2 teaspoon garlic powder

Steps

1. 1 Heat a large skillet over medium heat.
2. 2 Spread one side of each bread slice with softened butter.
3. 3 Layer the cheeses, bacon, and pickle chips between two bread slices, garlic powder side up.
4. 4 Place in skillet, buttered side down, and cook until golden brown, about 3-4 minutes.
5. 5 Flip and cook the other side until golden brown and cheese is melted, about 3-4 minutes.
6. 6 Cut in half and serve immediately.

Equipment

• skillet

Variations

• Swap bacon for ham for a different flavor profile.
• Add a slice of tomato for freshness.

Substitutions

• Use vegan cheese and bacon for a vegan option.
• Substitute sourdough bread for a tangy twist.

Pairings

• Tomato soup
• Iced tea

Nutrition

Tips

• For extra tang, add a thin layer of mayonnaise to the inner bread slices.
• Use a spatula to gently press the sandwich for even browning.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat.

Freezing: Does not freeze well due to bread texture changes.

Serving Suggestions

• Pair with tomato soup for a classic combo.
• Serve with a dill pickle on the side for extra crunch.

FAQ