Grilled Cheese Bars

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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4 pieces rye bread or pickled rye bread, sliced 3/4-inch thick, such as Carissa's Salty Soured Pickled Rye (see Cook's Notes)

4 tablespoons unsalted butter, softened

1 tablespoon Dijon mustard

1/2 yellow onion, thinly sliced

2 cups shredded Cheddar or Gruyere

1/3 cup sliced spicy pickles or pickle chips


  1. Heat a griddle pan over medium heat. Spread one side of each piece of bread with the softened butter, then flip them over so they are buttered side down. To 2 of the pieces of bread, spread the Dijon evenly over the surface. Divide the sliced onion evenly between 2 pieces of bread. Divide the cheese between the 2 pieces of bread, then cover the surface with spicy pickles. Top each sandwich with the remaining pieces of bread, buttered side out.
  2. Using a serrated knife, cut the crusts off both sandwiches.
  3. Add the sandwiches to the griddle pan and cook until golden brown and crisp, 2 to 3 minutes. Flip and continue to cook on the other side until the cheese has melted completely and the sandwiches are golden brown and crisp, 2 to 3 minutes.
  4. Remove the sandwiches to a cutting board, slice into bars and serve.

Cook’s Note

Carissa’s Salty Soured Pickled Rye is available for mail order. You can also use a nice rye bread or Pullman loaf.

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