Grilled Rye Bread with Dill

A rye round stuffed and topped with butter, cheese, bacon, and dill and then quickly smoked to infuse some smoke and melt all the ingredients. This grilled rye bread with dill is an outstanding appetizer that can be made up ahead of time and cooked the day of. 

Have you attended a party or family gathering and been offered the seemingly obligatory rye bread bowl filled with dill dip? I actually love that stuff but have wanted to translate that experience to the grill so here we go with a pull-apart rye round stuffed with dill Havarti cheese, crisp bacon pieces, drizzled with melted butter, then dusted with fresh dill and grilled.

Otherwise known as pull apart bacon cheesy bread or Grilled Rye Bread with Dill.

This is based on our ridiculously fantastic Pull Apart Bacon Cheddar Bread. 

We also have this pull apart bread based on french onion soup or this taco themed pull apart bread. Our latest bread related appetizer, which also includes prosciutto wrapped brie.

***Editor’s Note ~ Truth be told, Dad wanted to name this Grilled Dill Dough. I shot it down. This is a family friendly website***

Grilled Rye Bread with Dill Ingredients:

• 1 1lb round rye bread (if you go larger then increase the other ingredients proportionately)
• 8 oz. dill Havarti cheese (shredded-not a dill fan? Just use plain Havarti or do one of each)
• 12 oz. bacon (crisp and crumbled-I used a low salt variety)
• ¼ lb. unsalted butter (melted, and I stress unsalted-I accidentally used salted butter once with poor results)
• 1 tbsp. powdered ranch dressing mix
• 1 bunch of fresh dill (chopped)

Prepare the Rye Round

Cut the bread in 1 inch intervals in one direction and then again in the opposite direction.

Be careful to NOT cut all the way through the bottom:

What the rye bread should look like once the cutting is done (and I still have all my fingertips). Notice a few pieces sort of falling away from the loaf:

Create a foil nest to hold everything together

Place a double layer of heavy duty foil beneath the rye round:

Crimp the edges inward and upward to contain the wayward dough:

Next, work the shredded dill Havarti into all the crevices and reserve approximately 2 oz:

We aren’t the only ones making these pull apart breads on the grill. Here’s a great recipe and here’s another one. 

Now do the same with the crumbled bacon:

If you dig the crumbled bacon, this is the most outrageous things we’ve made with crumbled bacon. 

Butter makes everything better

Combine the ranch dressing mix with the melted unsalted butter and drizzle evenly over the rye bread:

Apply the remaining cheese over the top.

This is very important to the end result from a visual perspective as well as flavor:

Sprinkle the chopped, fresh dill over the top of the bread:

How to Grill Rye Bread with Dill

Grill the bread indirect at 350F degrees for 15 minutes covered then add some fruitwood chips (optional) and grill an additional 10-15 minutes uncovered to brown the top and soak up some smoke flavor.

Mmmmm….how’s that looking? Time to pull the Grilled Rye Bread with Dill from the cooker:

Board it or plate it and set the cheesy bacon rye pull-apart bread in the middle of the table. In no time it will look like you are watching an episode during Shark Week right after they chum the water:

Grilled Rye Bread with Dill Recap

How does that look? You can almost taste it can’t you? This rye bread and dill delight will tickle your taste buds with its warm, creamy flavors and numerous textures. Truly, love at first bite.

If you have any questions or comments, feel free to leave them below or hit me with an email.

We love grilled bread. Check out our grilled crostini. And here are all the rest of our pull apart breads. 

Also, if you could leave us a great review with lots of stars that would be most appreciated!

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Print Recipe

Grilled Rye Bread with Dill

Our version of rye bread and dill dip done on the grill in the form of a pull apart bacon cheesy bread or as we call it Grilled Rye Bread with Dill

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer, bread, Finger Food

Cuisine: American, American Fare, Bacon, Bread, Finger Food

Keyword: Appetizer, Bacon, Cheesy Pull Apart Bread, Dill, Dill Dip, Finger Food, Pull Apart, Pull Apart Bread, Rye, Rye Bread

Servings: 8 People

Ingredients

• 1 lb round rye bread (if you go larger then increase the other ingredients proportionately)
• 8 oz dill Havarti cheese shredded (not a dill fan? Just use plain Havarti or do one of each)
• 12 oz bacon crisp and crumbled (I used a low salt variety)
• ¼ lb unsalted butter melted (I stress unsalted-I accidentally used salted butter once with poor results)
• 1 tbsp powdered ranch dressing mix
• 1 bunch fresh dill chopped

Instructions

• Slice the rye bread lengthwise an inch apart, being careful not to slice through the bottom and then repeat widthwise
• Place the sliced round onto a couple sheets of foil and fold it up around the edges like a nest to keep the bread chunks in place
• Work the cheese in between the gaps in the rye, reserving 2 oz for later
• Repeat with the bacon
• Combine the melted butter and ranch dressing mix in a bowl and drizzle over the top
• Sprinkle the last of the cheese on and then the dill
• Prepare the grill for 300-350 degrees internal temperature and indirect grilling with coals on one side and none on the other
• Cover the top with a sheet of foil and place the rye bread on the side with no heat and close the lid for 12-15 minutes
• Then, remove the foil cover, add smoke wood (optional) and close the lid for another 12-15 minutes
• Remove from the heat and serve

Greg Thomas

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This article was initially published on: May 11, 2015