Cheddar Pumpkin Grilled Cheese Sandwiches

Happy Tuesday, folks!  I am really glad that Monday is over.  It was a rainy, dreary one in my neck of the woods.  And I was feeling pretty unmotivated at work.  But, I got some stuff done anyway, and now I am ready to tackle Tuesday!

For my post today, since it is the last day of April, I am sneaking in one last National Grilled Cheese Month recipe.  These Cheddar Pumpkin Grilled Cheese Sandwiches were a big hit in my house!

Grilled cheese is a great go-to meal if you have kids…or even if you don’t.  My kids are always up for bread and cheese.  Whenever I can,  I try to leverage that love for bread and cheese to sneak in some stuff that is even better for them, hopefully without them realizing!

I came across the idea to use pumpkin in grilled cheese from HungryGirl.com, and thought that it had a lot of potential to be a hit in my house.  In the end we had a filling, cheesy, crispy sandwich chock-full of fiber and vitamins A and C.  Not bad for a dinner that you can prepare in 15-20 minutes!

Thing 2 rating = (4 out of 5 biscuits).  I think he detected that I was sneaking in some extra nutrition!  No matter, though, he ate it and enjoyed it, and that is all I care about!  🙂

Adapted from a HungryGirl.com recipe.

Cheddar Pumpkin Grilled Sandwiches

Print Recipe

Recipe Author: Kristin

A filling, cheesy, crispy sandwich chock-full of fiber and vitamins A and C that is a great go-to meal for busy weeknights!

CourseEntree

CuisineAmerican

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Servings4

Ingredients

• 4 wedges spreadable light Swiss cheese (like the kind by The Laughing Cow)
• 1 cup 100% pure pumpkin (I used Libby's)
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 8 slices whole grain bread
• buttery spread , as needed (I used Brummel & Brown)
• 4 slices reduced-fat cheddar cheese

Instructions

• Preheat oven to 450 degrees.
• Unwrap cheese wedges, place on a microwaveable plate, and microwave for 15-20 seconds to soften them.
• In a medium bowl, combine the cheese wedges, pumpkin, shredded cheese, salt, chili powder, and paprika.
• Butter one side of each of the 8 slices of bread with the buttery spread.
• Lay 4 slices on a baking sheet, butter side down.
• Distribute the pumpkin mixture among the 4 slices.
• Place a slice of cheddar on each, then top with the remaining 4 slices of bread, butter side up.
• Bake for 6-8 minutes, then flip sandwiches and bake for 6 more minutes, or until golden brown and crispy.

Nutrition

Calories: 148kcal | Carbohydrates: 8g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 266mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 199.5% | Vitamin C: 3.6% | Calcium: 27.1% | Iron: 6.1%

Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Enjoy!

 

 

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