#PumpkinWeek ~ Pumpkin Grilled Cheese with Apples and Cheddar
#PumpkinWeek is here again and we couldn't be more excited. Hosted by Terri from Love and Confections, 21 Bloggers will be sharing 81 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
These sandwiches are so yummy, they are all the flavors of fall I love so much. I used a homemade pumpkin puree from the pumpkin I roasted over the weekend and added some salt to bring out the flavors as I used a larger pumpkin and the flavor is very subtle. A little salt was all it needed though - I think the larger pumpkins get a bad reputation about their usability for baking and cooking! I am learning to just adapt seasonings as needed, but so far have used parts of that pumpkin for an amazingly delicious curry and this sandwich. I'm going to bake some rolls and make whipped pumpkin honey butter next! I can't wait to get home tonight and get cooking!
Back to the sandwiches. They are subtle in flavor, but you get smooth and creamy pumpkin combined with sweet, crisp apples, warm, sharp, gooey cheddar and some texture from the spinach (the original recipe suggested arugula which might add some additional flavor if you prefer). They were really delicious, and I will definitely be making them again - soon.
See all the yummy pumpkin goodies shared today:
Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
Gluten Free Pumpkin Bread from Gluten Free Crumbley.
Lula Na Morango from Culinary Adventures with Camilla.
Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
Pumpkin Cinnamon Rolls from The Redhead Baker.
Pumpkin Doughnut Holes from The Freshman Cook.
Pumpkin Fudge from Palatable Pastime.
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
Pumpkin Ooey Gooey Cake from Cooking With Carlee.
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake
2 slices bread
2 TBS pumpkin puree
4-5 thin slices sweet red apple
1 thick slice sharp white cheddar
1/4 cup fresh spinach leaves
1 TBS butter, softened
- Preheat your griddle to medium-high heat. Slather butter on the outsides of the sliced bread.
- On the inside of each slice, spread about 1 TBS of pumpkin puree. Top one side with the cheese, followed by apple slices, and the spinach. Top with the other half of the bread.
- Place your sandwich into the prepared pan (I like my Cuisinart Griddler!) and cook for about 3 minutes total per side - or until the cheese has melted, spinach is wilted, and the bread is golden on both sides.
- Remove the grilled cheese from the pan and slice in half, if desired.
Great recipe. I wouldn't have thought to put the pumpkin puree into this sandwich. It has a great flavor profile.ReplyDelete
It worked really well together! The original recipe called for using roasted pumpkin flesh instead of puree - but I forgot about that when I was breaking down the roasted pumpkin, so I went with it and it still worked well. :)Delete