Crispy Pickle Cheese Bites
Crispy pickle cheese bites are the kind of snack that disappears faster than you can say “more, please.” I stumbled on this combo at a summer potluck years ago and keep coming back to it for game days, late-night cravings, and when I want an irresistible mix of tang, salt, and melty cheese. These little sandwiches—pickle, cheese, and a crunchy coating—are simple to assembly and bake in about 20 minutes. If you enjoy creative bite-sized apps, you might also like the quick pepper jelly cream cheese appetizer, dip, and bites for another crowd-pleasing option.
Why you’ll love this dish
This recipe delivers contrast: briny pickle slices, gooey cheese, and a golden, crunchy breadcrumb shell. It’s fast, inexpensive, and endlessly adaptable—perfect for weeknight snacks, tailgates, or an easy party platter. Kids love them because they’re fun to eat; adults love them because they pair well with beers and cocktails.
“Unexpectedly addictive—tangy, gooey, and perfectly crunchy. These were gone within minutes at our last get-together.”
Beyond taste, these bites are forgiving. You can use shredded cheese for faster melting or cubed cheese for a gooey center. Prep is minimal and cleanup is small, which is exactly why I make them when I want something impressive with little effort.
Preparing Crispy Pickle Cheese Bites
Start by envisioning the assembly as mini sandwiches: pickle–cheese–pickle. First you set up a simple dredging station (eggs and seasoned breadcrumbs). Then you build each bite and transfer them to a baking sheet so the coating crisps evenly. Finally, bake until the exterior is golden and the cheese is melted. That’s it—no deep-frying required, and the oven does most of the work.
What you’ll need
- Pickle slices (thick-cut dill pickles work best; pat dry to remove excess brine)
- Cheese, shredded or cubed (cheddar, pepper jack, or mozzarella are great choices)
- Breadcrumbs (panko gives a lighter crunch; regular breadcrumbs are fine)
- Eggs (beaten to create an egg wash)
- Seasonings: garlic powder, salt, black pepper (adjust to taste)
- Optional: a splash of hot sauce in the egg wash for heat, or a little smoked paprika in the crumbs for depth
Substitutions and notes: use gluten-free breadcrumbs to make this gluten-free, or swap the eggs for an aquafaba wash for an egg-free experiment (texture will differ). For a creamier interior, use a small cube of cream cheese mixed with shredded cheddar.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it so bites don’t stick.
- Beat the eggs in a shallow bowl until smooth. In another bowl, mix breadcrumbs with garlic powder, a pinch of salt, and black pepper.
- Pat pickle slices dry with paper towels to reduce sogginess. This helps the breadcrumbs stick.
- Dip one pickle slice into the beaten eggs, letting excess drip off. Press it into the breadcrumb mixture to coat.
- Place a small piece of cheese (shredded or a cube) on the coated pickle slice. Top with a second pickle slice to make a sandwich. If needed, press the edges gently to seal.
- Dip the assembled sandwich once more in the egg and press into breadcrumbs for a final coat. Arrange the bites seam-side down on the prepared baking sheet.
- Bake at 400°F (200°C) for 15–20 minutes, turning once halfway through if you want both sides extra golden. Look for a deep golden color and melted cheese.
- Let cool for 2 minutes on the tray so the cheese sets slightly, then serve warm.
Key ingredients
This section breaks down the essentials and why they matter:
- Pickles: Thick slices hold a cheese center better and won’t collapse in the oven. Dill pickles give classic tang; bread-and-butter are sweeter.
- Cheese: Cheddar melts rich and flavorful; pepper jack gives a kick; mozzarella is milder and ultra-gooey. Shredded cheese melts faster; cubes give a nice pocket of melted cheese.
- Breadcrumbs: Panko yields the crispiest exterior. If you prefer a denser crumb, use regular breadcrumbs and press them firmly.
- Eggs and seasonings: The egg wash helps crumbs adhere; seasoning the crumbs is how you get flavor into the crust.
For more ideas on bite-sized cheese snacks, you might enjoy the blueberry cheesecake protein bites—a sweet sibling in the world of morsel-sized treats.
Best ways to enjoy it
These bites are great as an appetizer, party snack, or crunchy side to a sandwich or burger. Try these serving ideas:
- Arrange on a platter with toothpicks and a trio of dips: ranch, spicy mayo, and mustard.
- Serve alongside a charcuterie board as a salty, hot contrast to cured meats.
- Pair with a cold lager or a crisp white wine to cut through the richness.
- For a lighter pairing, try them with fresh-cut vegetables and a cooling yogurt dip. If you like combining sweet and savory, a small smear of jam beneath the cheese adds an unexpected twist; see ideas inspired by lemon blueberry cottage cheese protein bites for sweet-savory balance.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Place paper towels in the container to absorb moisture and keep the coating crisper.
- Reheat: The oven or air fryer is best—heat at 350°F (175°C) for 6–8 minutes or until warmed through and crisp. An air fryer for 3–4 minutes works excellently. Microwaving heats quickly but makes them soggy, so only use that for convenience.
- Freeze: Assemble the bites and freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for about 20–25 minutes, checking for golden color and melted cheese.
- Food safety: refrigerate within two hours of baking, and consume refrigerated leftovers within 3 days.
Helpful cooking tips
- Dry the pickles: Excess brine = soggy coating. Pat each slice well before breading.
- Use panko for crunch: If you want extra texture, toss panko with a tablespoon of melted butter before coating.
- Keep sizes even: Uniform pickle thickness and similar-sized cheese pieces help everything cook evenly.
- Don’t overfill: A modest amount of cheese prevents leaks while still giving a gooey center.
- Double-coating: For an extra-sturdy crust, dip assembled sandwiches in egg and crumbs a second time.
- If you like air-fried snacks, try technique ideas from this playful treat: crispy air-fryer churro bites—the approach to texture transfers well.
Flavor swaps
- Spicy: Use pepper jack and add cayenne to the breadcrumb mix.
- Herby: Stir finely chopped dill and parsley into the crumbs for a fresh note.
- Bacon lovers: Sprinkle crisp bacon bits between pickle and cheese before sealing.
- Vegetarian/vegan: Use plant-based cheese and aquafaba or a flax egg with gluten-free crumbs.
- Fried version: If you prefer deep-frying, flash-fry at 350°F (175°C) for about 2–3 minutes until golden—drain on paper towels.
Common questions
Q: Can I fry these instead of baking?
A: Yes. Deep-frying at 350°F (175°C) yields a faster, extra-crisp result—about 2–3 minutes until golden. Baking at 400°F is healthier and still very crunchy, especially with panko.
Q: How long do I need to bake if they’re frozen?
A: From frozen, bake at 400°F (200°C) for 20–25 minutes. Check that the exterior is golden and the cheese is fully melted. You may need an extra 3–5 minutes depending on your oven.
Q: Which cheeses melt best without leaking too much?
A: Medium cheddar and pepper jack melt well while retaining body. Mozzarella melts beautifully but can be stringier and leak if overfilled. Shredded cheeses distribute more evenly than large cubes.
Q: Are these vegetarian?
A: Yes, if you use plant-based substitutes for eggs and cheese they become vegetarian-friendly—choose appropriate vegan cheeses and a binding wash like aquafaba.
Q: Can I prep ahead?
A: Yes—assemble the bites and store them on a baking sheet covered in the fridge for up to 24 hours before coating and baking. For longer storage, freeze assembled bites on a sheet, then transfer to a bag and bake from frozen as noted above.
Crispy Pickle Cheese Bites
Ingredients
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Beat the eggs in a shallow bowl. In another bowl, mix breadcrumbs with garlic powder, a pinch of salt, and black pepper.
- Pat pickle slices dry with paper towels to reduce sogginess.
- Dip one pickle slice in the beaten eggs, letting excess drip off, then coat with the breadcrumb mixture.
- Add a piece of cheese on the coated pickle slice and top with a second pickle slice to create a sandwich.
- Press edges gently to seal, dip in egg again, and coat in breadcrumbs. Arrange on baking sheet seam-side down.
- Bake at 400°F (200°C) for 15–20 minutes, turning once halfway through, until golden brown and cheese is melted.
- Let cool for 2 minutes before serving warm.
