Description
Warm cinnamon and nutmeg-spiced pumpkin puree meets molten sharp cheddar and fresh thyme between buttery sourdough slices. Each golden bite is crisp, creamy, and lightly sweet.
Ingredients
- 4 slices sourdough bread
- 2 tablespoons butter softened
- 1/4 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon fresh thyme leaves
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Spread butter evenly on one side of each bread slice.
- In a small bowl combine pumpkin puree, ground cinnamon, ground nutmeg, salt, and black pepper.
- Heat a skillet over medium-low heat.
- Place two bread slices butter-side-down on the skillet.
- Divide the pumpkin mixture evenly onto the unbuttered sides of the bread in the skillet.
- Sprinkle shredded cheddar cheese and fresh thyme leaves over the pumpkin layer.
- Top with the remaining bread slices butter-side-up.
- Cook until the bottom slices are golden brown and the cheese starts to melt, about 3 to 4 minutes.
- Carefully flip the sandwiches and cook for another 2 to 3 minutes until golden brown and cheese is fully melted.
- Remove from the skillet and let rest for a minute before slicing.
Notes
- Sandwich serves 2 and can be doubled for more servings.
- Use sourdough or whole grain bread for extra texture.
- Add a drizzle of honey inside for a touch of sweetness.
- Store leftovers wrapped in foil and reheat in a skillet for crispness.