Recipe for a Deli-Style Grilled Cheese Sandwich with Provolone Cheese, Dill Pickles, and Mustard on Rye Bread. | Tiny Kitchen Cuisine |
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Deli-Style Grilled Cheese Sandwich

Deli-Style Grilled Cheese Sandwich. Pan-fried seeded rye bread and Provolone cheese, with dill pickles and mustard.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 4 sandwiches


  • 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.
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