Ranch Grilled Cheese with Dill Pickles
It’s kind of a big dill! | 2 Servings
You’re never too old for grilled cheese—especially one with sourdough bread, zesty ranch cream cheese, Monterey Jack, and dill-icious pickle slices! We’re sending all these ingredients for an easy-prep meal that’s sure to satisfy. No matter how you slice it, this melty sandwich is perfect at any age and at any time of day.
Nutrition values are representative of a 1/2 bundle serving
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people
/ serving 2 people
4 piece
Sourdough Bread
(ContainsSoy, Wheat)1 unit
Dill Pickles
2 ounce
Cream Cheese
(ContainsMilk)2 ounce
Shredded Monterey Jack Cheese
(ContainsMilk)1.5 ounce
Buttermilk Ranch Dressing
(ContainsMilk, Eggs)Not included in your delivery
1 teaspoon
Cooking Oil
Pat pickles dry with a paper towel.
Place cream cheese in a microwave-safe bowl. Cover with plastic wrap and microwave until softened, 20-30 seconds. Add dressing and shredded cheese and stir to combine.
Spread bread with cheese mixture; place on a clean work surface, cheese sides up. Top with as many pickles as you’d like. Top with remaining bread, cheese sides down.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add sandwiches and cook until bread is golden and cheese has melted slightly, 2-3 minutes per side. (Work in batches if necessary.)
Halve and serve.