Fall Grilled Cheese

Many years ago, I sampled a fall grilled cheese in a shop that was featuring their pumpkin butter. I thought it was such a fun seasonal twist on a classic. It was truly delicious, and I have been making these in the fall ever since. This is my typical version, but some other ideas include adding turkey if you have any leftovers after Thanksgiving, using a rustic cranberry bread, or a cranberry white cheddar. It pairs well with butternut squash soup or sweet potato fries.

Ingredients

2 slices bakery style bread

2 tablespoons pumpkin butter

1 tablespoon caramelized pecans, chopped

2-3 slices white cheddar

2 teaspoons butter

Directions

Grease and preheat a non-stick pan over medium heat.

Spread a teaspoon of butter on each piece of bread. Place one piece buttered side down in the pan. 

Spread each slice of bread with a tablespoon of pumpkin butter. Place one piece of cheese on the piece of bread in the pan. Sprinkle the caramelized pecans on top of the cheese, then cover with the remaining cheese. Place the other piece of bread on top with the buttered side facing up.

Cook 3-4 minutes on each side, watching carefully. Sometimes I lower the heat if it’s browning quickly. The cheese should be slightly oozing out the side and the bread should be lightly golden. 

Makes 1