Description
This spicy pickle grilled cheese sandwich brings the perfect crunch, creamy melt, and tangy heat in every bite. It features sharp cheddar, creamy fontina, spicy dill pickles, and a signature sriracha-chive mayo that gets crisped right into the bread. One side of the sandwich uses mayo instead of butter for extra tang and texture. What makes this version stand out is the use of a single spicy pickled jalapeño layer, chopped fine and hidden under the cheese to add a smoky kick without overwhelming the balance. It’s comfort food with personality
Equipment
- Nonstick skillet
Spatula
Mixing bowl
Butter knife
Cutting board
Lid (optional for melting)
Ingredients
- 4 slices sourdough or hearty whole wheat bread
- 4 oz sharp white cheddar cheese, shredded
- 2 oz fontina cheese, shredded
- 1/2 cup spicy dill pickle slices, patted dry
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon mayo
- 1 tablespoon butter, softened
- 1 tablespoon sriracha
- Ranch dressing, for dipping (optional)
Instructions
- Make the sriracha-chive mayo
In a small bowl, mix the mayo, sriracha, and chopped chives. Set aside. - Prep the bread
Lay out all four slices of bread. Spread the sriracha-chive mayo on one side of two slices. Spread the butter on one side of the other two slices. - Build the sandwich
Place the buttered slices butter-side down on a cutting board. Layer with half the cheddar and fontina, followed by the pickle slices and finely chopped jalapeños. Top with the remaining cheese. Place the mayo-coated bread on top, mayo-side facing up. - Grill the sandwich
Heat a nonstick skillet over medium heat. Place the sandwiches in the skillet and press gently with a spatula. Cover loosely with a lid to help melt the cheese. Grill for 3–4 minutes, until golden. - Flip and finish
Flip the sandwich carefully and grill the other side for another 3–4 minutes, until both sides are golden brown and the cheese is fully melted. - Serve
Let rest for 1–2 minutes, then slice and serve with ranch dip on the side if desired.
Notes
This recipe stands out from others because of the light layer of finely chopped pickled jalapeños tucked under the cheese. It adds smoky heat without overpowering the sandwich. Most recipes lean on just dill pickles or sriracha alone, but the jalapeño adds depth. The contrast of buttery crunch with a creamy, spicy mayo and melty cheese is unbeatable. And the dual use of butter and mayo for crisping each side gives it that golden exterior while keeping things interesting.
You can swap in mozzarella for fontina if needed, or use vegan cheese and mayo alternatives for a plant-based version. Just make sure to pat the pickles dry so your sandwich doesn’t get soggy.
Nutrition
- Serving Size: 1 Sandwich
- Calories: Approx. 610
