- Prep the pickles and bacon.
Pat pickle slices very dry with paper towels (this prevents soggy bread).
Cook bacon until your preferred crispness and drain on paper towels. - Assemble the sandwiches.
Lay out bread slices. Spread butter (or mayo) on the OUTSIDE of each slice.
On the INSIDE, add a layer of cheese, then bacon, then pickles, then more cheese.
(Cheese on both sides helps “glue” everything together.)
Add Dijon or cream cheese inside if using. - Grill low and slow.
Heat a skillet over medium-low heat.
Add the sandwich and cook 3–5 minutes per side until golden brown,
pressing lightly with a spatula. Flip carefully. - Finish melting.
If the bread browns before the cheese melts, lower heat and cover the skillet for 1–2 minutes
to trap heat and melt the cheese without burning the bread. - Rest and slice.
Let sandwiches rest 1 minute, then slice and serve warm.
Serving and Storage:
Serving: Best served hot with tomato soup, ranch, or spicy mayo for dipping.
Add a simple salad or chips on the side for an easy meal.
Storage: Grilled cheese is best fresh, but you can refrigerate leftovers wrapped in foil for up to 2 days.
Reheat: Reheat in a skillet over medium-low heat until warmed through and crisp again.
Air fryer at 350°F (175°C) for 3–5 minutes also works great. Avoid microwaving if you want crisp bread.
Make-ahead tip: Cook bacon ahead and store in the fridge. Assemble sandwiches just before cooking.
Tips:
- Dry pickles: This is the #1 trick—wet pickles make soggy sandwiches.
- Cheese blend matters: Use one melty cheese (mozzarella/provolone) + one flavorful cheese (cheddar/Swiss).
- Medium-low heat: Helps cheese melt fully before bread over-browns.
- Cover to melt: A lid turns your skillet into a mini-oven.
- Shred cheese if possible: Shredded melts faster and more evenly than thick slices.
Variations:
- Spicy dill pickle: Use spicy pickles and pepper jack cheese.
- Pickle “dip” style: Add a layer of cream cheese + a sprinkle of dill.
- Ranch inside: Spread a thin layer of ranch on the inside for extra tang.
- BBQ twist: Add a small drizzle of BBQ sauce with cheddar and bacon.
- Turkey add-on: Add sliced deli turkey for a fuller sandwich.
Tips:
- Extra crunch: Add crispy fried onions or crushed chips inside right before grilling.
- Keep it balanced: Too many pickles can overpower—start with 3–4 slices per sandwich and adjust.
- Best bread: Sourdough gives the best sturdy crunch and flavor.
- Don’t press too hard: Light pressure is enough—pressing too much can squeeze cheese out.
Conclusion:
Dill Pickle Bacon Grilled Cheese is crispy, melty, smoky, and tangy—the ultimate upgrade to a classic sandwich.
With buttery toasted bread, gooey cheese, salty bacon, and bright dill pickles, it’s bold comfort food that feels fun and indulgent.
Serve it with soup or dips, and enjoy a grilled cheese that’s anything but boring.
FAQ:
What cheese works best with pickles and bacon?
Cheddar is the best flavor base. Pair it with mozzarella or provolone for meltiness,
or Swiss for a deli-style vibe. Pepper jack is great if you want heat.
How do I prevent a soggy sandwich?
Pat pickles dry, use sturdy bread, and keep heat medium-low so the bread toasts evenly without steaming.
Can I use mayo instead of butter?
Yes. Mayo spreads easily and crisps beautifully. It also adds a slightly tangy flavor that works well with pickles.
Can I make this in an air fryer?
Yes. Assemble and lightly butter the outside. Air fry at 370°F (188°C) for 4–6 minutes,
flip, then cook 3–5 minutes more until golden and melted.
Can I make it vegetarian?
Absolutely. Skip bacon and add sliced tomatoes, caramelized onions, or sautéed mushrooms.
You can also use vegetarian bacon alternatives.
What can I serve with it besides tomato soup?
Try a simple green salad, coleslaw, chips, fries, or a bowl of creamy potato soup.
Ranch or spicy mayo dips are also excellent.
