2slicesbread {I used White Mountain breadbut sourdough would be good, too}
2-3tablespoonscanned pumpkin puree
ΒΌcupfresh arugula leaves
1tablespoonPumpkin Seed Pesto {recipe found here}
About 2 ounces {or more!} Cabot Farmhouse Reserve Cheddarsliced or shredded
Instructions
Over medium heat, melt half the butter in a skillet.
Meanwhile, assemble sandwich. I made mine by spreading pumpkin puree on both pieces of bread, then spreading pumpkin seed pesto on one side. I placed the slices of cheese on one side and the arugula on the other so that the spread would hold onto them like glue, then closed up the sandwich. You can make your sandwich as you please! :)
Place sandwich in melted butter and toast until browned, about 3-5 minutes.
Lift sandwich and add remaining butter to skillet, then flip the sandwich and toast the other side until the bread is browned and the cheese is melty.