Pumpkin Grilled Cheese

For a quick dinner that appeals to both kids and adults, sandwich grated cheese and pumpkin puree between two pieces of pumpernickel bread.

pumpkin-grilled-cheese
Photo by Philip Friedman; Styling by Colleen Riley
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  • Serves 8
For a quick dinner that appeals to both kids and adults, sandwich grated cheese and pumpkin puree between two pieces of pumpernickel bread.

Ingredients

  1. Check ½ cup pure pumpkin puree
  2. Check 16 slices pumpernickel or white bread
  3. Check 2 ounces Gruyere, grated (about ½ cup)
  4. Check 4 tablespoons (½ stick) unsalted butter

Directions

  1. Spread the pumpkin puree on half of the bread, dividing evenly. Top with the cheese and the remaining bread to form sandwiches.
  2. Melt ½ tablespoon of the butter in a large skillet over medium-low heat. Cook the sandwiches, in batches and turning once (adding an additional ½ tablespoon of butter to the skillet for each batch), until the bread is toasted and the cheese is melted, 4 to 6 minutes.
  3. Use 3-inch pumpkin-shaped cookie cutters to cut the sandwiches into shapes.