THE RECIPE JOURNAL · Lunch
Savory Grilled Cheese on Pumpkin Bread
This savory grilled cheese sandwich combines melty cheese with the subtle sweetness of pumpkin bread for a cozy twist on a classic favorite. It’s perfect for a quick lunch or a comforting snack any time of day.
FROM THE KITCHEN • Savory Grilled Cheese on Pumpkin Bread
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the milk, water, honey, and yeast in the bowl of your stand mixer. Let it sit for about 10 minutes until it gets bubbly. Then, add in the flour, oil, pumpkin puree, and salt. Using the dough hook, mix everything together until the dough feels soft, smooth, and a little sticky—this usually takes around 2 to 5 minutes. If it feels too wet or dry, just add a bit more flour or water as needed.
02
Step 2
Turn the dough out onto a lightly floured surface and knead it by hand for 3 to 4 minutes. Shape it into a ball and pop it into a large greased bowl. Cover it with plastic wrap and let it rise somewhere warm until it doubles in size, which will take about an hour and a half to two hours.
03
Step 3
When it’s ready, preheat your oven to 495°F (255°C) and place a big cast iron Dutch oven inside to heat up. Meanwhile, divide the dough into two balls and lightly flour them. Put one ball back into the greased bowl, cover it, and stash it in the fridge for later. Take the other ball, place it on a piece of parchment sprinkled with cornmeal, cover it again, and let it rest for about 30 minutes. Once rested, dust the dough with a little flour and score the top with a knife.
04
Step 4
Carefully remove the hot Dutch oven from the oven. Lift the parchment with the dough and place it right inside, trimming any excess paper that hangs over the edges. Cover it with the lid and bake for 20 minutes. After that, take off the lid and bake for another 40 minutes or so, until the bread turns a beautiful golden brown.
05
Step 5
Once it’s baked, carefully lift the bread out using the parchment and let it cool on a wire rack for at least half an hour before slicing. When you’re ready to make sandwiches, heat a skillet over medium heat. Spread mayonnaise on one side of each bread slice and place them mayo-side down in the pan. Spread a little Dijon mustard on the other side, then top with slices of Cheddar and Gruyere. Cook for a couple of minutes, press the sandwich halves together, and keep cooking until the bread is golden and the cheese is melted, about 3 to 4 minutes per side. Enjoy!
Why you’ll love it
This sandwich combines the comforting gooeyness of melted cheese with the warm, slightly sweet flavor of pumpkin bread. It’s a delicious twist on a classic that feels both cozy and unique. Perfect for fall or anytime you want something hearty and flavorful.
How to serve
Serve with a side of tomato soup or a fresh green salad to balance the richness. A light drizzle of honey or a sprinkle of chili flakes can add an interesting contrast to the savory flavors.
Storage & leftovers
Wrap leftovers tightly in foil or plastic wrap and refrigerate. Reheat in a skillet or toaster oven for best texture. Avoid microwaving to keep the bread from becoming soggy.
