# What You’ll Need:
→ Bread & Dairy
01 - 8 slices thick-cut white or sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 cups shredded sharp cheddar cheese (about 200 g)
04 - 1 cup shredded mozzarella cheese (about 100 g)
→ Pickles & Veggies
05 - 8–10 dill pickle slices, patted dry
06 - 1 small jalapeño, thinly sliced (optional)
07 - 2 tablespoons pickled jalapeños, chopped (optional)
→ Spices & Extras
08 - 1 teaspoon hot sauce (optional)
09 - ½ teaspoon garlic powder
10 - ½ teaspoon smoked paprika
11 - Freshly ground black pepper, to taste
# Directions:
01 - Combine shredded cheddar, mozzarella, garlic powder, smoked paprika, and black pepper in a bowl. Stir in hot sauce if desired.
02 - Arrange bread slices on a flat surface and spread butter evenly on one side of each slice.
03 - Place 4 slices bread buttered-side down with unbuttered sides facing up. Evenly distribute half of the cheese mixture onto these slices.
04 - Layer dill pickle slices and jalapeño slices over the cheese. Top with the remaining cheese mixture.
05 - Cover with the remaining 4 bread slices, buttered side facing out.
06 - Heat a large nonstick skillet or griddle over medium heat. Place sandwiches in pan and cook 3–4 minutes per side, pressing lightly, until bread is golden and cheese melts.
07 - Remove from heat, allow to cool slightly, then cut sandwiches into strips suitable for dipping. Serve immediately with preferred dipping sauces.
