Recipes Main Dishes Sandwich Recipes Grilled Cheese Pumpkin Bread Grilled Cheese Sandwiches Be the first to rate & review! 2 Photos Fall evenings call for cozy grilled cheese sandwiches. Fancy it up with pumpkin bread and this recipe could be served for lunch with friends! Submitted by Diana71 Published on November 27, 2019 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 10 mins Additional Time: 2 hrs 40 mins Total Time: 4 hrs 20 mins Servings: 8 Yield: 8 sandwiches Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 cup milk ¾ cup warm water 3 ½ tablespoons honey 1 ½ tablespoons instant yeast 6 ½ cups bread flour ¼ cup vegetable oil 3 tablespoons pumpkin puree 2 teaspoons salt 1 teaspoon cornmeal (Optional) For Each Grilled Cheese Sandwich: 2 tablespoons mayonnaise ½ teaspoon Dijon mustard, or to taste 2 slices Cheddar cheese 2 slices Gruyere cheese Directions 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. Editor's Note: Nutrition data for this recipe includes 2 loaves of pumpkin bread. The actual amount of bread consumed will vary. I Made It Print Nutrition Facts (per serving) 548 Calories 17g Fat 82g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 548 % Daily Value * Total Fat 17g 21% Saturated Fat 5g 25% Cholesterol 19mg 6% Sodium 707mg 31% Total Carbohydrate 82g 30% Dietary Fiber 3g 11% Total Sugars 10g Protein 18g 35% Vitamin C 0mg 0% Calcium 178mg 14% Iron 5mg 27% Potassium 219mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.