Preheat skillet: Place a large nonstick or cast-iron skillet over medium-low heat.
Assemble sandwiches:
Butter one side of each bread slice (or spread with a thin layer of mayo for added crunch).
Place a slice of cheese on the unbuttered side of two bread slices.
Layer bacon and pickles evenly.
Top with another slice of cheese, then the remaining bread slices (buttered side facing out).
Grill:
Place sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and cheese is fully melted.
Adjust heat to prevent burning.
Serve:
Slice in half and enjoy hot — preferably with a cup of tomato soup for dipping.
Tips:
Use extra-sharp cheddar for a stronger cheese flavor.
For a spicy kick, add a few pickled jalapeños along with the dill pickles.
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