PUMPKIN BREAD GRILLED CHEESE SANDWICHES
Fall evenings call for cozy grilled cheese sandwiches. Fancy it up with pumpkin bread and this recipe could be served for lunch with friends!
Provided by Diana71
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
- Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
- Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
- Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
- Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
- Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
- Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
- Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
- Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 81.6 g, Cholesterol 19 mg, Fat 16.5 g, Fiber 3 g, Protein 17.6 g, SaturatedFat 5 g, Sodium 707.1 mg, Sugar 9.6 g
PUMPKIN GRILLED CHEESE
What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.
BACON GRILLED CHEESE SANDWICH
Bacon lovers, this one's for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won't even need a side of tomato soup. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie. Sprinkle cheddar cheese mixture evenly over brie; add bacon. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 767 calories, Fat 57g fat (29g saturated fat), Cholesterol 145mg cholesterol, Sodium 1405mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
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