In a medium bowl, combine the cheese wedges, pumpkin, shredded cheese, salt, chili powder, and paprika.
1 cup 100% pure pumpkin, ¼ 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.
8 slices white whole grain bread, butter
Lay 4 slices on a baking sheet, butter side down. Distribute about half of the pumpkin mixture among the 4 slices.
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.
No arugula? You can use fresh spinach, or even skip it entirely.
Use whatever bread you have on hand. Regular white, whole grain, or sourdough are great substitutions for white whole wheat!
You can substitute whatever buttery spread you prefer for the the butter.
Try mozzarella cheese or pepper jack to change this recipe up a bit.
If desired, try adding a dash of cayenne pepper for some zing!
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. The recommended method to reheat is either in a skillet or in the over (350 degrees F for about 10-15 minutes).