In a pickle for lunch? 🥒 We’ve got you covered. This crispy, cheesy grilled cheese combines tangy dill pickles, melty white American cheese, and a kick of Tabañero Garlic Habanero for a flavorful upgrade to a classic.
Ingredients:
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4 slices artisan sourdough bread
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4 tbsp salted butter, softened
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6 slices white American cheese
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1/2 cup dill pickle chips, patted dry
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2–3 tbsp Tabañero Garlic Habanero Hot Sauce, plus more for serving
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1 small garlic clove, finely minced (optional, for extra garlic flavor)
Instructions:
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Prep the Pickles: Pat the pickle chips thoroughly dry with a paper towel. Removing the excess moisture helps keep the sourdough crisp and golden instead of soggy.
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Build the Sandwiches: Spread butter evenly over one side of each slice of sourdough. Place two slices butter-side down and layer each with white American cheese, pickle chips, a drizzle of Tabañero Garlic Habanero, and another layer of cheese. Add the remaining slices of bread on top, butter-side up.
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Grill Until Golden: Heat a skillet over medium-low heat. Place the sandwiches in the skillet and cook for about 3–4 minutes per side, gently pressing with a spatula, until the sourdough is deeply golden and crisp and the cheese is completely melted.
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Slice & Serve: Transfer the sandwiches to a cutting board and let them rest for 30–60 seconds. Slice each sandwich in half, then finish with an extra drizzle of Tabañero Garlic Habanero for an extra burst of heat.
Pro Tip: For the ultimate cheese-pull shot, don't wait too long to slice! Give the grilled cheese just 30–60 seconds to cool, then pull it apart while the cheese is still perfectly melty.
