Step 1: Prep the Bread

Start by laying out your four slices of sourdough bread. Spread a generous, even layer of softened butter on one side of each slice. This buttered side will face out during grilling to create a perfectly crispy, golden-brown crust.

Step 2: Build the Creamy Base

Flip over two of the slices so the unbuttered side is facing up. On this side, spread 1 tablespoon of cream cheese on each slice. The cream cheese will serve as a tangy, smooth base that holds the flavors together and prevents the bread from becoming soggy.

Step 3: Add Seasoning

Sprinkle ¼ teaspoon of garlic powder and ¼ teaspoon of dried dill over each cream cheese-coated slice. This step is key to enhancing the savory and herbaceous flavor that complements the pickles beautifully. The dried dill adds depth while echoing the pickle’s profile.

Step 4: Layer the Cheese and Pickles

Now it’s time to layer. On each cream cheese slice, place:

• 2 slices of cheddar cheese (for sharp flavor)

• 2 slices of mozzarella cheese (for melty, gooey texture)

On top of the cheese, layer about ¼ cup of sliced dill pickles per sandwich. Spread them out evenly so you get pickle in every bite. Use high-quality crunchy dill pickles—not too wet—and pat them dry with a paper towel if needed. This prevents the sandwich from becoming soggy.

Step 5: Assemble and Grill

Top each assembled slice with the remaining slices of bread, buttered side facing out.

Heat a non-stick skillet or griddle over medium to medium-high heat. Once hot, place the sandwiches on the skillet. Grill each side for 3–4 minutes, pressing lightly with a spatula, until the bread is crisp and deeply golden and the cheese inside has melted thoroughly.

Transfer to a cutting board, let cool for a minute, and then slice in half diagonally. Serve hot for maximum cheesy, crunchy, tangy goodness.