There is no meal I like better than a grilled cheese sandwich with tomato soup on the side. It’s the meal my mom would always make after we came home from vacations and were tired of eating on the road. Maybe that’s why it seems so comforting! I stumbled upon a new twist on grilled cheese that intrigues me. It looks good but I’m a little wary - it has pumpkin in it. Surprised? So was I. The recipe is from Hungry Girl, check it out:
Ingredients:
1/4 cup chopped onion
1/4 cup canned pure pumpkin
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 dashes cayenne pepper, or more to taste
Dash black pepper
2 slices light bread
2 tsp. light whipped butter or light buttery spread, room temperature
1 slice fat-free cheddar cheese
Directions:
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 the pumpkin mixture, followed by a 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.
Makes 1 Serving; 215 calories per serving.
I haven’t tried it but intend to this weekend, as I have lots of canned pumpkin in my cupboard. If you get the chance to make this let me know how it tastes!