Dill Pickle Bacon Grilled Cheese

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Dill Pickle Bacon Grilled Cheese.  This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!

Everyone seems to have their own method for eating a grilled cheese sandwich! When I was in high school we’d always get grilled cheese sandwiches and ketchup at the cafeteria and I loved that combo.  (Weird or normal?)

To this day, I always dip my grilled cheese sandwiches in ketchup!

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Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!

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How to Make Dill Pickle Bacon Grilled Cheese

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For as long as I can remember my husband has always sliced dill pickles and put them on top of his grilled cheese sandwiches. (If you’ve never had a grilled cheese with pickles before, you’re missing out).

I decided to combine his beloved dill pickles with grilled cheese (and of course toss in some bacon for good measure).  The result… totally out of this world.

Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!I am not kidding when I say these are the BEST grilled cheese sandwiches ever!  Crispy bread, ooey gooey cheese and a crunch from the sliced pickles.  Don’t worry, the pickles don’t get soft, they don’t cook long enough so they still hold that good yummy crunch you’re looking for!

I use large dill pickles and slice them lengthwise but really any pickle will work in this recipe.  If your pickles are small or if you just have round pickle slices, that’s totally ok.  The cheese melts and holds them in place and they’ll taste just as great!

Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!

REPIN this recipe to save it for later!

While we always have pre-cooked bacon on hand but I love to fry “real” bacon for this recipe.  It has a better flavor plus I leave a little bit of the bacon grease in the bottom of the pan for extra yumminess while the sandwich is grilling.  I use cheddar and a bit of mozzarella in this sandwich but you can use any kind of cheese you like.  Gruyere is great in this sandwich too!

Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!
Print Recipe
4.34 from 3 votes
Servings: 1 sandwich
Dill Pickle Bacon Grilled Cheese
Prep Time:
3 mins
Cook Time:
6 mins
Total Time:
9 mins
 
Author: Holly N.
Course: Main Course
Cuisine: American
Keyword: bacon grilled cheese

Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!

Ingredients
  • 1 1/2 slices bacon
  • 2 slices bread
  • 1 tablespoon butter
  • 1 large pickle
  • 2 slices cheddar cheese
  • 1 oz mozzarella cheese
Instructions
  1. Cook bacon in a pan until crisp. Drain on paper towels.
  2. Remove most of the bacon grease from the pan. Butter each slice of bread.
  3. Place bread butter side down. Top with cheddar cheese, pickles, mozzarella, bacon, and cheddar cheese. Top with second slice of bread, butter side out.
  4. Cook over medium low heat flipping halfway until bread is lightly toasted and cheese is melted.
Recipe Notes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information
Calories: 662, Fat: 45g, Saturated Fat: 23g, Cholesterol: 115mg, Sodium: 1736mg, Potassium: 281mg, Carbohydrates: 31g, Fiber: 3g, Sugar: 4g, Protein: 33g, Vitamin A: 23.3%, Calcium: 78.1%, Iron: 14.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Dill Pickle Bacon Grilled Cheese. This is the best sandwich ever with loads of crispy bacon, gooey cheese and crunchy dill pickles. Grilled cheese will never be the same again!

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

46 comments on “Dill Pickle Bacon Grilled Cheese”

  1. I’m in heaven! Pickles? Cheese? Bacon?! What’s not to love? Thanks so much for sharing this recipe!

  2. Holly, i just had one of these. I am very upset.
    WHERE HAVE THESE BEEN ALL MY LIFE??!! This is seriously the greatest invention of all time. I have never written a comment anywhere before but felt the need to warn people that these are addictive and you will end up craving them all day every day. It is too late for me but all you who havent yet tried this-DO NOT! I repeat. Do not try this. You will love it and eat it all the time.

  3. I will make it tonight….can’t wait…..yummy

  4. Not yet

  5. Wow….I’m making it tonight 4sho

  6. Ok, I tried this. I did it just like how you see on the video, except I cut my bacon into 4 pieces.
    It was pretty good, but I was surprised by how much the flavour of the pickles took over the whole sandwich. I expected to taste a better mix of bacon and pickle and cheese, but for the most part, all I got was pickles.
    …now don’t get me wrong. I’m a pickle FREAK, but seeing all the flavours that would be coming my way after making it, I just expected a better mix.
    …so…
    When I first saw the video, I actually thought the mozzarella was chopped onions, and that notion stuck with me.
    I made another sandwich and replaced the pickles with chopped onions.
    INSTANT HIT.
    The mix of flavours was much better and the whole sandwich just worked really well with that mod (and for the record, if given a choice of pickles OR onions, I would choose pickles AND onions).
    I did want to keep true to the original recipe, so I decided to try one more sandwich, this time, chopping up about 1/2 a slice of onion (btw, I used Sweet Onions) and taking ONE slice of pickle, chopping it up and putting both on the cheese, then cover with the mozzarella, bacon and cheese.
    That one worked better than the original, too.
    With less pickle in the mix, I did find a better mixing of all flavours combined, but I did get some pickle this time, too.
    In the end, I found I preferred replacing the pickles with sweet onions on this one (although, chopped pickles and chopped onions makes for THE BEST Tuna Salad you can ever eat).
    I did give it only 3 stars for reasons I’ve already shared.
    Does that make this a “bad” recipe? Of course not! Tailor to suit your own tastes, and I just gave you a couple of options.
    Play with it and have fun!
    Thank you so much, Holly, for sharing this recipe with us. It would have never occurred to me to do anything past slapping a slice of cheese on some buttered bread when making a grilled cheese sandwich if I had never run across this recipe.
    Now I have a real “masterpiece” that I can cook up anytime with a minimum of fuss and muss. =)

    • :) Thank you for sharing, onions would be a delicious addition!

    • You can adjust the flavor in a number of ways. Refrigerate your own marinated (rice vinegar) fridge pickles, or rinse commercial pickles … remember the store shelf and the refrigerated pickles do NOT taste the same. Or, use B&B pickles or summer dills. Remember that cheddar is sharper in flavor than American or Gruyere.

      You can make your own ugorki Polski by slicing fresh cucumbers for pickling, by slicing them as you wish, putting the pickles in a 1 qt mason jar with a little salt and the powder from probiotic capsules to start the ferment. ready in about a week. Let your creative side free. The rewards are great.

  7. Here’s a thought. You say you use whole pickles and slice them lengthwise. Well, why not buy those “Sandwich Stackers” pickles? Pre-cut in the shape you want.

  8. This is a melt.

  9. Where do you purchase your little pickles?

  10. A little raw onion slice would be great on this sandwich too.

  11. Try using Havarti or Muenster for grilled cheese. They have a much lower melting point and are much more “gooey”. You will never go back to anything else.

  12. I have been making a dill pickle grilled cheese for many years…started when I was in the Army in Germany. I use 3 kinds of cheese, Swiss, Cheddar, and Muenster or Provolone. I use tomato, too. If you have a good rye bread, that makes a wonderful sandwich, too. The German breads are super for the sandwiches. Bacon on everything, of course.

  13. What is the white substance you put on the pickles that looks like sauerkraut but is not listed in the ingredients?

  14. feel a bit lonely but have to say love the recipes

  15. Great combination! Since its breakfast time, I am going to add a sunny side up egg with some thinly sliced onions. You can do so many things. Love your post! You and your husband seem to enjoy food! That’s true living. Be well

  16. This looks amazingand I’ll be trying it tomorrow.

    By the way, next time you make a grilled cheese (or any grilled sandwich for that matter), try swapping mayonnaise (NOT Miracle Whip) for the butter on the outside of the bread. Since mayo is mostly eggs and oil, it just crisps the bread right up. The difference is unbelievable!

  17. Think this will be lunch tomorrow

  18. Wow, these photos are making me hungry! What a great recipe; I can’t wait to make it.

  19. I’m excited to try this soon! (Also a big grilled cheese and ketchup lover!) I’ll probably dip this in ketchup as well, thanks for sharing!

  20. i love your recipes and am going to fix bacon dill gril cheese for my son he loves bacon cheese and dill pickles thank you

  21. What kind of bread do you use for the grilled cheese with pickles and bacon?

    • I use a white sesame seed bread. This will certainly work with any bread you have.

    • When I was in college, in the ’60’s, the grilled cheese with pickle chips was my go-to sandwich. The Southern Cooks thought I was crazy, but it became a short-order cult thing. As fir bread, I think that old-style potato bread works best because of its fine crumb. That said, whole wheat is good, as is Italian whole wheat. I’ve made them with texas garlic toast, and you always control flavor by:

      (1) switching from bacon drippings to olive oil or butter. (2) Using marinated dill pickles vs. fermented dills. Forget the cornichons. Way off base flavor-wise. (3) changing out the bacon (hickory, uncured, apple-smoked, cherry smoked, Bende Double-smoked, etc) (4) changing cheeses. American, white cheddar, gruyere, blue cheese, whatever floats your boat). (OK, the blue cheese-pickle thing IS a bit strange. I have yet to try fermented dill with ricotta salata.)

  22. I’m a cheese, dill pickle, dill weed lover, so I’ll probably be making all your recipes/

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