Cheddar Pumpkin Grilled Cheese
A filling, cheesy, crispy sandwich chock-full of fiber and vitamins A and C that is a great go-to meal for busy weeknights!
Servings: 4
Ingredients
- 1 cup 100% pure pumpkin
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 8 slices white whole grain bread (or your favorite)
- butter (enough to spread on the slices of bread)
- 2 cups arugula (approximately)
Instructions
- Preheat oven to 450 degrees.
- In a medium bowl, combine the pumpkin, shredded cheese, salt, chili powder, and paprika.1 cup 100% pure pumpkin, 1 cup shredded cheddar cheese, ½ teaspoon chili powder, ½ teaspoon paprika, ¼ teaspoon salt
- 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 about half of the pumpkin mixture among the 4 slices.8 slices white whole grain bread, butter
- Top with a small handful of arugula.2 cups arugula
- Distribute the remaining pumpkin mixture over the arugula.
- 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.
Notes
Prep Tips:
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Shred your own cheddar cheese if possible—it melts more smoothly than pre-shredded cheese.
- Spread the pumpkin mixture evenly all the way to the edges so every bite is full of flavor.
- Keep an eye on the sandwiches during the last few minutes of baking, as ovens can vary and bread can brown quickly.
Variations:
- Swap the arugula for fresh spinach, or leave the greens out altogether.
- Use your favorite bread, such as sourdough, whole grain, or classic white bread.
- Substitute mozzarella or pepper jack cheese for a different flavor.
- Add a pinch of cayenne pepper for extra heat.
- Try adding cooked bacon for a smoky, savory twist.
Serving Suggestions:
- Serve with tomato soup.
- Pair with a simple green salad or fresh fruit.
- Cut into halves or quarters for an appetizer or kid-friendly snack.
Storage:
- Store leftover sandwiches in an airtight container in the refrigerator for 3-4 days.
- Reheat the sandwiches in a skillet or in a 350-degree oven for 10–15 minutes to restore their crispy texture.
- Freezing is not recommended.
Nutrition
Calories: 204kcal | Carbohydrates: 33g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 490mg | Potassium: 265mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10038IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 3mg
