Ranch Grilled Cheese

Name: Ranch Grilled Cheese with Dill Pickles It’s kind of a big dill! | 2 Servings
Yield: 2 servings
Ingredients: 4 pc Bread; 1 unit Dill Pickle; 2 oz Cream Cheese; 2 oz Shredded Monterey Jack; 1 1/2 oz Butter; 1 tsp Cooking Oil

with Dill Pickles It’s kind of a big dill! | 2 Servings

By Recipe0 System

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*

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 pc Bread
1 unit Dill Pickle
2 oz Cream Cheese
2 oz Shredded Monterey Jack
1 1/2 oz Butter
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

5 steps

1

Pat pickles dry with a paper towel.
2

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.
3

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.
4

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.)
5

Halve and serve.