Grilled cheese sandwiches are awesome because they can be made so many different ways. This recipe is for a vegetarian deli-style grilled cheese that combines everything you love about deli sandwiches into grilled cheese form.
Grilled Cheese on Rye Bread
Normal grilled cheese sandwiches usually use sliced white or wheat bread. By using rye bread, you get an additional set of seasonings and flavors that make the provolone cheese more interesting. It stands strong when pan-fried and that helps hold in the pickles—it’s crisp the whole way through.
I recommend using smoked Provolone cheese for this sandwich. Provolone cheese retains some of its firmness when melted. The result of mixing the smokiness of the provolone with the spices in the rye bread gives you something reminiscent of deli meat. It’s quite lovely even without the rest of ingredients.
For additional smokiness, I recommend using coconut oil to pan-fry in. There’s something in the flavors of rye bread in coconut oil that makes it taste like the essence of bacon. It’s lovely. I’ve tried butter as well as mayo; coconut oil is better.
Dijon or Yellow Mustard—Which Do You Prefer?
When you think of a deli, you traditionally think of a spicy deli mustard or a dijon… I generally have yellow mustard around. If you want to substitute, go for it! It all depends on what kind of a kick you want your grilled cheese to have. When you get done toasting the first side of the rye bread, just put slightly thick coat of mustard right on each slice. These will become the inside of the sandwiches.
Pick Your Pickles
What makes this grilled cheese “deli-style” is that it combines all the flavors that come to mind when you think of a New York deli. For the pickles, I use the dills pickles that as light-colored and crunchy as they come. If you can find actual deli pickles, definitely go with one of those. Any cut size will do, you’ll just need to slice it down so it fits as a flat layer inside the grilled cheese sandwich.
Because pickles tend to come in large jars, I recommend planning this quick snack around several other pickle-friendly meals. Some tiny kitchens have very small refrigerators that can’t afford to keep something of that size for too long.
- 8 slices seeded rye bread
- 2 tbsp coconut oil for frying
- 24 slices smoked provolone (sliced thin)
- 4 tsp yellow mustard (or Dijon)
- 4 dill pickle spears (sliced thin)
- Heat half the coconut oil on large skillet.
- Toast one side of each slice of bread. Remove when golden brown and spread mustard on the toasted side. These are tops and bottoms.
- Add two slices of provolone cheese to half of the bread slices. Add a layer of pickles then another slice of cheese. This will hold the pickles in.
- Top with the remaining bread slices. Toasted side down.
- Toast both sides of each sandwich in the remaining coconut oil. Gently squish them with your spatula as they cook.
- Once golden, remove from skillet and immediately sprinkle lightly with salt.
- Eat immediately.
Making Grilled Cheese Sandwiches In A Tiny Kitchen
Grilled cheese sandwiches in general are a breeze in any kitchen. You’re basically only using a single skillet. The rest of clean up is just crumbs! Just follow the instructions and you’re all set. This is one of my favorite snacks in my tiny kitchen because it’s so easy.
How do you like your grilled cheese?