Dill Pickle Grilled Cheese Fingers
A familiar grilled cheese with a tart bite in the middle. Cut it into fingers and you get more edges to dip.
A recipe from Eat Different: Safe Foods for Neurodivergent Minds, my cookbook in progress.
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The recipe · 2 sandwiches
Dill Pickle Grilled Cheese Fingers
From my cookbook in progress, Eat Different: Safe Foods for Neurodivergent Minds.
Cooking battery 2/3. Steady attention.
- Hands-on
- 12 min
- Total
- 12 min
- Makes
- 2 sandwiches
Times are estimates. Hands-on time is included in the total.
Tools: Skillet, spatula, knife
Texture and flavor: A familiar grilled cheese with a tart bite in the middle. Cut it into fingers and you get more edges to dip.
Ingredients
- 4 sandwich bread slices
- 4 cheddar slices
- ¼ cup dill pickle slices, blotted dry
- 2 tbsp softened butter
How to make it
- Butter one side of each slice. Sandwich cheddar and pickles between slices with butter outside.
- Cook over medium-low heat until both sides are golden and cheese melts. Rest a minute and slice into fingers.
Make it work for you
Easier: Use presliced cheddar and sandwich pickles.
Sensory swap: Put the pickles on the side for a classic grilled cheese.
Storage: Refrigerate leftovers within 2 hours in a covered container. Use within 3–4 days.
Ingredients and allergens: Wheat and milk.
At the counter
Blot the pickles before adding them. Cook over medium-low heat so the cheddar has time to melt while the bread browns.
More food that fits your day
Find your next doable meal in Eat Different.
My first Eat Different cookbook brings together 60 recipes for neurodivergent adults. Start with a meal that fits your energy, then use the texture notes and swaps to make it work for you.
See the book and editions →Try another recipe
Read about safe foods and changing food preferences.
Food handling: USDA: Handling leftovers safely.