Total Time
Prep 10 mins
Cook 8 mins

Easy and oh so good, this will satisfy your taste buds! Adapted from Rachael Ray's Big Orange Book cookbook.

Ingredients Nutrition

  • 8 slices pumpernickel bread
  • 4 tablespoons butter, softened (1/2 stick)
  • 8 teaspoons Dijon mustard
  • 8 slices emmentaler swiss cheese (if you can't find, use gruyere or Jarlsberg)
  • 2 large dill pickles, thinly sliced lengthwise (or sweet, if you prefer)


  1. Heat a skillet over medium heat. Spread one side of all 8 slices of bread with butter. Spread the other side of 4 of the slices with the Dijon mustard.
  2. Top each mustard coated bread with a folded slice of Emmentaler cheese and place some pickle slices on top. Cover with a second slice of bread, buttered side up.
  3. Place the sandwiches in a hot skillet and cook for 3-4 minutes on each side, toasting and crisping the bread.
  4. Cut the sandwiches in half from corner to corner and serve! Enjoy!
Most Helpful

Reeeeeeally good. I don't think I've ever had pickles with grilled cheese before. I used dill pickle chips. Thanks so much for posting!

Chocolatl May 03, 2010

Scaled back to 1 sandwich for the DM (was going to do for her lunch but she requested for her breakfast) and she has thoroughly enjoyed every moutful. I did use a rye bread and toasted in the sandwich press, finely sliced cornichons and Jarlsberg cheese. Thank you Sharon123, made for Partying the Diabetic Way.

I'mPat December 03, 2009

Thanks so much for A GREAT, GRILLED TREAT ~ We really enjoyed this sandwich! I used Jarlsberg then used sweet pickles for mine, while my other half went for the dill variety, sad, but true! Will be making these again & again! A wonderful keeper, for sure! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike October 20, 2009