Pickle Grilled Cheese with Potato Chips

1 sandwich
Active Time
Cook Time
Total Time
Also known as the "Pregnancy Grilled Cheese" by its creator MacKenzie, this salty-tangy-sweet dill pickle and potato chip grilled cheese satisfies every craving you may have.

Recipe by: MacKenzie Smith, Grilled Cheese Social


  • 1/2 (6-oz) block Roth Dill Havarti cheese
  • 2 slices thick-cut bread
  • 1/4 cup pickles
  • 2 tablespoons salted butter
  • 1/2 cup salty kettle potato chips


  1. Cut cheese into thin slices and divide in half. Cover one slice of bread with half the cheese slices, then add pickles and remaining cheese slices. Put the other piece of bread on top.
  2. Heat a skillet over medium-low and melt 1 tablespoon butter. Place sandwich on the melted butter and move it around to soak up the butter. Cook for 4 minutes, then add remaining butter to the other side of the pan. Flip. Place uncooked grilled cheese on top of butter and cook for another 4 minutes, or until cheese has melted and bread is crispy and golden brown.
  3. Remove from heat and let rest for 1 minute. Carefully open up the sandwich and add chips. Slice in half and serve immediately.