Ingredients:
- 2 slices Sara Lee Golden Wheat Bread
- 2 tbsp Kerrygold butter, softened
- 2 slices Cheddar Cheese (I used Publix brand ‘cause it was on sale)
- As many dill pickle chips as your heart desires
Instructions:
- Preheat a frying pan to medium-high heat. Saute dill pickles to desired texture.
- Let pan cool to medium-low heat. Plop 1/2 of the butter in to melt.
- Use the remaining butter to butter both pieces of bread.
- Plop one piece of bread in the pan butter-side-down, then layer one slice of cheese, half the pickles, and the other slice of cheese atop the bread. Place the other piece of bread on top, butter-side-up.
- Let sandwich cook slowly until it reaches desired toastiness and meltiness. (Don’t cook it too fast/hot or the toastiness-to-meltiness ratio will be off.)
- Plate finished sandwich and put remaining pickles on top for extra fanciness.
Babble:
Sometimes I put random stuff on grilled cheeses just to see what happens.
I also post photos of these concoctions on Facebook because I’m a Millennial and you can’t be a Millennial without posting pictures of your food, it’s the rules.
Anyway, I became mildly Facebook famous for my grilled cheese posts, to the point where people text Jacob asking when the next grilled cheese post is going to happen, so I figured I should share them here, too.
This concoction happened because Jacob will eat just about anything with dill pickles on it, and there were just a few pickles left in our latest jar, so I figured I’d see how they went in a grilled cheese.
They go awesomely with cheddar cheese, it turns out, so now this sandwich is a regular on Grilled Cheese Night.
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