Ingredients
Bread and Butter
- 2 slices Sourdough Bread
- 2 pats Salted Butter
Cheese and Pickles
- 6 oz Dill Havarti Cheese, shredded
- 2 tbsp Dill Pickle Slices, chopped and patted dry
Additional Filling
- 1 handful Dill Pickle Potato Chips
Instructions
- Assemble the sandwich: Add half of the shredded Dill Havarti cheese evenly over one slice of sourdough bread. Top the cheese with the chopped dill pickles that have been patted dry to remove excess moisture, then sprinkle the remaining cheese on top.
- Prepare for grilling: Place the other slice of bread on top of the fillings to form a sandwich. Butter the exterior sides of the sandwich thoroughly with salted butter to ensure a golden, crispy crust when cooked.
- Grill the sandwich: Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook for several minutes on each side, flipping carefully, until the bread is golden brown and the cheese is completely melted inside.
- Add chips and serve: Remove the sandwich from the heat. Carefully open it up and place a handful of dill pickle potato chips inside for added crunch. Close the sandwich, slice it in half, and enjoy immediately while warm and melty.
Notes
- Patting dry the dill pickles is important to prevent the sandwich from becoming soggy.
- Use medium-low heat for grilling to allow the cheese to melt without burning the bread.
- You can substitute sourdough with another sturdy bread like rye or rustic white bread if preferred.
- For extra flavor, consider adding a small amount of mustard or mayonnaise inside the sandwich before grilling.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
