You still get everything you love about grilled cheese—golden, buttery bread and a molten cheese pull—
but now it’s stacked with smoky bacon and bright dill pickles that cut through the richness in the best way.
The pickles add crunch and acidity, the bacon adds salty depth, and together they make a sandwich that tastes like
it came straight from a trendy diner menu.
This is the perfect grilled cheese for pickle lovers, bacon fans, and anyone who wants more than just “bread and cheese.”
It’s quick enough for lunch, satisfying enough for dinner, and absolutely made for dunking in tomato soup.
The key is choosing the right cheeses (melty + flavorful), patting pickles dry so the bread doesn’t get soggy,
and cooking low-and-slow so everything melts before the bread over-browns. Make one and you’ll understand why
this combo has a cult following.
Ingredients:
Serves: 2 (makes 2 sandwiches)
Sandwich base:
- 4 slices sturdy bread (sourdough, Texas toast, or thick white bread)
- 2–3 tbsp butter, softened (or mayo for extra crisp)
- 6–8 slices dill pickles (chips or sandwich slices)
- 6 slices cooked bacon (crispy or chewy—your choice)
Cheese (choose a combo):
- 2 cups shredded cheese total (or 6–8 slices)
- Best combos: cheddar + mozzarella, Swiss + cheddar, provolone + cheddar, or pepper jack + mozzarella
Optional flavor boosters:
- 1 tsp Dijon mustard (great with pickles)
- 1–2 tbsp cream cheese (extra creamy “pickle dip” vibe)
- 1/2 tsp garlic powder (sprinkle inside)
- Pinch of red pepper flakes
For serving (optional):
- Tomato soup
- Ranch dressing or spicy mayo for dipping
- Extra pickle spears on the side
