Pumpkin Grilled Cheese Recipes

Steps:

• Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.

Steps:

• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until lightly browned, about 2 minutes.
• Transfer to a bowl.
• To the bowl, add pumpkin, cheese wedge, cayenne pepper, and black pepper.
• Mix until smooth and set aside.
• Lay bread slices flat and evenly spread the upward-facing sides with butter. Flip slices over and evenly top one slice with pumpkin mixture, followed by the slice of cheese.
• Place the other bread slice on top, buttered side up.
• Set aside.
• Re-spray skillet with nonstick spray and bring to medium-high heat on the stove.
• Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.

Steps:

• Heat grill to medium-high.
• Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
• Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
• Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

Steps:

• Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
• Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
• Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
• Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
• Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
• Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
• Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
• Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
• Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.