For a quick dinner that appeals to both kids and adults, sandwich grated cheese and pumpkin puree between two pieces of pumpernickel bread.
½ cup pure pumpkin puree
16 slices pumpernickel or white bread
2 ounces Gruyere, grated (about ½ cup)
4 tablespoons (½ stick) unsalted butter
How to Make It
Spread the pumpkin puree on half of the bread, dividing evenly. Top with the cheese and the remaining bread to form sandwiches.
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.
Use 3-inch pumpkin-shaped cookie cutters to cut the sandwiches into shapes.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.