Fried Pickle Grilled Cheese (Printable)

Golden toasted bread with crunchy fried pickles and melted cheddar-mozzarella blend.

# What You Need:

→ Fried Pickles

01 - 1/2 cup sliced dill pickles
02 - 1/4 cup all-purpose flour
03 - 1 large egg
04 - 1 tablespoon milk
05 - 1/2 cup panko breadcrumbs
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon smoked paprika
08 - Salt, to taste
09 - Black pepper, to taste
10 - Vegetable oil, for frying

→ Sandwiches

11 - 4 slices sourdough or white bread
12 - 2 tablespoons softened butter
13 - 1 cup shredded cheddar cheese
14 - 1/2 cup shredded mozzarella cheese

# Directions:

01 - Pat pickle slices dry with paper towels. Place flour in a shallow dish. In a second bowl, whisk together egg and milk. In a third bowl, combine panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper. Coat each pickle slice by dredging it first in flour, then dipping in the egg mixture, and finally coating with the seasoned panko.
02 - Heat vegetable oil to a depth of 1/2 inch in a skillet over medium-high heat. Fry pickles in batches until golden brown and crisp, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
03 - Butter one side of each bread slice. Place two slices butter-side down. Evenly distribute half of the cheddar and mozzarella on top, arrange fried pickles over the cheese, then sprinkle remaining cheese over the pickles. Cover with the remaining bread slices, butter-side up.
04 - Heat a clean skillet over medium heat. Cook sandwiches for 3 to 4 minutes per side, until the bread is golden and cheese has melted.
05 - Remove sandwiches from skillet, slice in half if desired, and serve immediately while hot.

# Expert Advice:

01 -
  • You get the crispy tang of fried pickles tucked right into a melt-in-your-mouth grilled cheese like a snack secret between slices.
  • There’s something so deeply satisfying about crunchy, salty, cheesy, and buttery flavors joining forces in every single bite.
02 -
  • If the pickles are too wet, your fried coating slides right off—always blot them thoroughly.
  • Double-coating with panko is a game-changer for serious crunch, especially if you like bold texture contrasts.
03 -
  • Letting the pickles drain on a rack after frying keeps them crisp until assembly.
  • Always use fresh oil for frying the pickles—the flavor really shines in such a simple recipe.
Go Back