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Pumpkin Grilled Cheese Sandwich

chef Laya
This pumpkin grilled cheese sandwich is a sweet and savory fall lunch made with seasoned pumpkin purée, sharp cheddar, mozzarella, sage, and buttery sourdough bread. Cooked low and slow in a skillet, it has a crisp golden crust and a melty cheesy center.
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Prepr Time 10 minutes
Cooking Time 10 minutes
ToTal Time 20 minutes
Type of plate Lunch
kitchen American
Serving 2

Ingredients
  

  • ¼ cup plain pumpkin purée
  • 1 teaspoon maple syrup
  • 1 teaspoon finely chopped fresh sage plus more for garnish if desired
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 slices sourdough bread
  • 2 tablespoons unsalted butter softened
  • ¾ cup shredded sharp cheddar cheese
  • ½ cup shredded low-moisture mozzarella cheese

Instructions
 

  • In a small bowl, stir together the pumpkin purée, maple syrup, sage, garlic powder, smoked paprika, nutmeg, salt, and black pepper until smooth.
  • Spread butter evenly over one side of each slice of sourdough bread.
  • Place two bread slices butter-side down on a work surface. Spread the pumpkin mixture thinly over the unbuttered side of each slice.
  • Divide the cheddar and mozzarella evenly over the pumpkin spread. Top with the remaining bread slices, butter-side up.
  • Heat a nonstick or cast-iron skillet over medium-low heat. Add the sandwiches and cook for 3 to 5 minutes, pressing gently with a spatula, until the bottom is golden brown.
  • Carefully flip the sandwiches. Cook for another 3 to 5 minutes, until the second side is golden brown and the cheese is melted.
  • If needed, cover the skillet loosely for 1 to 2 minutes to help melt the cheese without overbrowning the bread.
  • Remove from the skillet, rest for 1 minute, slice in half, and serve warm.

Notes

  • Use pumpkin purée: Do not use pumpkin pie filling; it is sweetened and spiced for desserts.
  • Bread choice: Sourdough is sturdy and works well, but country bread, French bread, or thick sandwich bread can be used.
  • Cheese options: Gruyère, gouda, havarti, fontina, Monterey Jack, or goat cheese are good alternatives or additions.
  • Keep it crisp: Spread the pumpkin mixture thinly and cook over medium-low heat.
  • Add-ins: Try thinly sliced Granny Smith apple, crispy bacon, caramelized onions, or hot honey.
  • Storage: Refrigerate leftovers within 2 hours. For best quality, eat within 1 to 2 days; do not keep cooked leftovers longer than 3 to 4 days.usda+2
  • Reheating: Reheat in a 350°F oven for 8 to 10 minutes, an air fryer at 350°F for 3 to 5 minutes, or a skillet over medium-low heat.