# Components:
→ Bread
01 - 4 slices hearty white or sourdough bread
→ Pickle Juice
02 - 0.5 cup dill pickle juice (from a jar)
→ Cheese
03 - 4 slices sharp cheddar cheese
04 - 2 slices Swiss cheese (optional)
→ Butter
05 - 2 tablespoons unsalted butter, softened
→ Extras
06 - 0.25 cup sliced dill pickles (optional)
07 - 0.25 teaspoon freshly ground black pepper (optional)
# Directions:
01 - Pour dill pickle juice into a shallow dish. Submerge each slice of bread for 5 seconds per side, ensuring adequate flavor absorption without compromising texture.
02 - Arrange the infused bread slices on a clean preparation surface. Gently pat dry any excess moisture if necessary.
03 - On two of the bread slices, layer 2 slices of sharp cheddar cheese and 1 slice of Swiss cheese (if using). Top with optional pickle slices and freshly ground black pepper. Cap with the remaining bread slices to construct the sandwiches.
04 - Evenly spread softened unsalted butter onto the exterior surfaces of each assembled sandwich.
05 - Heat a nonstick skillet over medium heat. Carefully place the buttered sandwiches into the skillet, buttered side down. Cook for approximately 3 to 4 minutes, until a golden-brown crust develops.
06 - Gently flip the sandwiches using a spatula. Continue to cook the second side for an additional 3 to 4 minutes, applying light pressure to ensure the cheese melts thoroughly and the bread achieves a golden hue.
07 - Remove the sandwiches from the skillet. Allow them to rest for 1 minute before slicing and serving immediately.
