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Cheese & Pickle Tear & Share Bread

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Cheese & Pickle Tear & Share Bread stuffed with cheese, ham & pickle – a delicious ready made sandwich for picnics & packed lunches!

Tear and share breads are a firm favourite here at The Kitchen Shed, where my Garlic and Herb Twister Bread remains my go to recipe for BBQs or to serve with a lasagne or chilli. I love developing recipes for our guests and recently I was looking for a savoury bread to work as an al fresco lunch.

A ploughman’s lunch was the inspiration for this tear and share recipe which combines a deliciously soft bread with the saltiness of ham and Red Leicester cheese, all contrasting with the tang and crunch of the pickle.

You can make Cheese & Pickle Tear & Share Bread a day before you need it so there’s no phaffing about preparing sandwiches just before lunch; you can even pop the bread in the freezer. I hope you enjoy my Cheese & Pickle Tear & Share Bread as much as we do here at the Kitchen Shed.

5.0 from 1 reviews
Cheese & Pickle Tear & Share Bread
Prep time
Cook time
Total time
Cheese & Pickle Tear & Share Bread stuffed with cheese, ham & pickle – a delicious ready made sandwich for picnics & packed lunches!
Recipe type: Bread
Serves: 16

Bread dough:
  • 500 g strong white bread flour
  • 1 teaspoon sugar
  • 1½ teaspoon salt
  • 1½ teaspoons instant yeast
  • 4 tablespoons olive oil
  • Approx 250 ml tepid water

  • ½ jar of chutney or pickle (I used Proper Finely Chopped Pickle from the English Provender Co)
  • 4 to 6 slices of the ham of your choice (I used Wiltshire)
  • Approx 250 g grated cheese (I used Red Leicester)

You will need:
  • A greased and lined 28 cm x 32 cm (11″ x 12.5″) roasting/baking tin
  1. I make the bread dough in my KitchenAid with a dough hook fitted but the dough can easily be mixed by hand.
  2. Add flour, salt, sugar and yeast to the mixing bowl of your stand mixer, make a well add the oil and water.
  3. Mix on slow speed number 1 for 1 to 2 minutes then increase to number 2 speed and mix for a further 8 to 10 minutes.
  4. Check your dough is ready by using the windowpane test.
  5. Place your dough in a large greased bowl and cover.
  6. Leave to rest in a warm place for about one and a half hours or until doubled in size.
  7. Transfer the dough to a floured work surface and divide into 2.
  8. Roll out each piece into a rectangle about 40 x 15 cm (16″ x 6″).
  9. Spread the chutney over both rectangles of dough.
  10. Sprinkle the grated cheese evenly over both rectangles and top with ham slices.
  11. Starting from a long side, lightly roll up each of the dough rectangles like a swiss roll or jelly roll. With a sharp knife cut each roll into 8 even slices.
  12. Lay slices flat in the greased roasting tin. Leave an even space between the slices - they will expand horizontally as they rise.
  13. Leave to rise from approximately 30 to 45 minutes until well risen.
  14. Preheat Oven to 400°F / 200°C / Gas Mark 6
  15. Bake in the oven 25 to 30 minutes until golden brown.
Preparation time does not include rising time.
Cheese & Pickle Tear & Share Bread freezes well.


THE WINDOW PANE TEST is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.


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Rate this recipe:  

Melanie Bayliss

Sunday 10th of January 2021

Absolutely delicious. Might have a go with brie, crispy fried bacon and cranberry sauce!

Sarah James

Monday 11th of January 2021

Thanks Melanie, what a great flavour combination, good idea. Let me know how you get on.


Wednesday 1st of March 2017

Ooh Sarah this looks absolutely delicious. I've been having a real 'thing' for cheese and pickle. Pinned, to make when I'm allowed to bake again! X

Faye Colegate

Friday 19th of August 2016

Well this looks devine!! Perfect for a family picnic xx #cookblogshare


Friday 19th of August 2016

These look fab!! We do love 'swirly bread' in this house but I must admit I usually make it sweet rather than savoury! I really can't eat cheese very often but when I do its usually a cheese and pickle sandwich... I reckon I may have to give these a go instead!! #cookblogshare x

Angela / Only Crumbs Remain

Thursday 18th of August 2016

I really love the savoury 'chelsea' bun feel you've brought to these bread rolls Sarah. Although OH & I don't eat ham, I can imagine it would still work really well with a quorn style ham. Angela x


Thursday 18th of August 2016

Thanks Angela, I might pinch your savoury chelsea bun feel description! A Quorn style ham is a great veggie alternative, although I have made them without the ham and they were still delicious.