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Double Pumpkin Cheddar Grilled Cheese

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Servings: 1 sandwich
Author: The Kitchen Prep

Ingredients

  • 1 tablespoon butter divided
  • 2 slices bread {I used White Mountain bread but sourdough would be good, too}
  • 2-3 tablespoons canned pumpkin puree
  • ΒΌ cup fresh arugula leaves
  • 1 tablespoon Pumpkin Seed Pesto {recipe found here}
  • About 2 ounces {or more!} Cabot Farmhouse Reserve Cheddar sliced 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.

Notes

Goes great with a hot cup of soup!