The food I remember loving the most in the whole wide world since as far back as I can remember is pickles.  Dill pickles, half sour pickles…all I can remember is my father yelling at me for eating all the pickles.  The best part of passover was the buckets of pickles my Uncle Heshey would bring us from the Pickle Lady on NY’s Lower East Side. Ah, pickles.

So, imagine my interest when I saw Daphne Oz’s Cheesy Pickle Sandwiches.

I made a whole wheat sourdough sandwich bread in the morning…

which turned out to hve a great texture for the sandwiches.

Aside from my own bread, there is nothing particularly local about this, but because it is pickles, I just had to share it.

Pickle Grilled Cheese

Very slightly adapted from Dahne Oz’s  Cheesy Pickle Sandwiches

For each sandwich:

2 slices substantial bread (sourdough, rye)

1 slice Muenster cheese

1 slice Sharp Cheddar Cheese

layer of bread & butter pickle chips

layer of dill pickle slices

1 Tbsp Thousand Island dressing

1 Tbsp butter

Directions

On one slice of bread, add 1 slice of Muenster cheese, 1 slice of cheddar cheese and 1 tablespoon of the Thousand Island dressing.

Top the other slice of bread with some bread and butter pickles and some dill pickles.

Place the first slice on top of the second slice of bread, dressing side down.

Place a large, nonstick sauté pan over medium heat and add butter. In the warm pan, add the sandwich and cook until golden brown, about 2-3 minutes. Flip and cook on the other side until golden brown and the cheese is melting, about 2 more minutes.

Remove to a plate, cut in half and enjoy!