I know, does the internet really need another pumpkin recipe? The answer is yes, always yes. This pumpkin and gruyere grilled cheese sandwich recipe is everything I want in a fall lunch: melty cheese, roasted pumpkin with sage, sweet honey and crispy bread.
Canned pumpkin can taste a little tinny at times, so we’re going to roast it to coax out all of the natural pumpkin goodness. Honey accents its natural sweetness, while sage adds depth of flavor and prevents it from going too far into the dessert realm. Pair it with nutty melted gruyere on your favorite toasted bread, then drizzle with a little extra honey. Now you have yourself a crave-worthy meal.
It’s great served with a green salad dressed with nut oil (try hazelnut, yum!) and balsamic vinegar. Pumpkin + salad, it’s practically health food, right?
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 4 sage leaves, washed and dried
- ½ tablespoon honey
- pinch of salt
- crack of fresh black pepper
- 8 slices of your favorite bread, about ½ inch thick (sourdough or something nutty would work great here)
- 6 tablespoons salted butter, melted
- 6 oz sliced gruyere cheese
- Additional honey, for serving
- Preheat a heavy-bottom skillet over medium heat (cast iron is perfect).
- Brush both sides of the bread with the melted butter. Toast one side of each slice of bread in the skillet until golden brown, about 2 minutes. Reduce the heat if your bread is going from untoasted to burned really quickly! Set aside but leave the pan on the heat.
- Divide the roasted pumpkin into 4. Spread it evenly on the toasted side of 4 of the slices of bread.
- Divide the gruyere in 4 and place an even layer on the toasted side of the remaining 4 slices of bread.
- Assemble the sandwiches by combining 1 piece of pumpkin bread with 1 piece of cheese bread. The outside of each sandwich should be untoasted. Now toast each side of the sandwiches in the skillet until golden brown and the cheese is melted, about 2-3 minutes per side.
- Cut into quarters and serve with additional honey for drizzling.
Looking for more pumpkin recipes? We’ll be publishing more on A&C over the next few weeks, and you can look back into the archives at our pumpkin spice pot de crème, pumpkin ice cream with salted caramel sauce, and cocoa pumpkin spice granola.
And pumpkins aren’t just for eating! We also have a DIY pumpkin face mask and a floral centerpiece tutorial. Still not enough pumpkin for you? Check out our Pinterest board dedicated to the fantastic fall fruit.