Updated: Nov 18, 2022
This pumpkin butter is inspired by @cookingwithcarrrl. The moment I saw his recipe, I knew that I must give it a try. I change his recipe a bit. You can take a look at his original recipe here, and give him a follow while you are at it. He has some very awesome recipes.
I was thinking of ways to put this awesome pumpkin butter to good use instead of just spreading it onto some toast. Someone even told me not to add any kinda meat. As I was discussing, this idea just popped into my head. And the rest is history.
You totally omit the dried herbs. I added them for some color (for pure cosmetic purposes). I still find that mozzarella and parmigiano are the best cheese for making melts and grilled cheese sandwiches. Brie and cheddar would be wonderful alternatives too. Maybe I should start exploring more. Hmm...
Inspired by @cookingwithcarrrl
Pumpkin Puree Homemade, 425g
Apples Grated, 2
Pumpkin Spice Syrup Homemade, 100g
Pumpkin Spice Blend Homemade, 1 TSBP
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
All Spice Ground, 1/2 TSP
Ground Cinnamon, 1/2 TSP
Unsalted Butter, For Cooking
Sandwich Bread, 2 Slices
Dried Sage, Pinch (Optional)
Dried Parsley, Pinch (Optional)
Parmigiano Reggiano, For Grating
Fresh Mozzarella, A Handful Of Slices
Cast Iron Skillet / Pan
Please visit my "Pumpkin Spiced Latte" page for the puree, syrup and spice blend recipes.
Prepare the pumpkin butter.
Add everything into a skillet.
Turn the heat up to medium.
Stir to combine well.
Cook for 10 to 15 mins or until the sauce thickened and darkened.
Stir occasionally to prevent burning.
Remove from heat and set aside.
Prepare the sandwich.
Spread the pumpkin butter onto the sandwich bread.
Sprinkle sage and parsley over the butter, if using.
Place slices of mozzarella onto 1 slice of bread only.
Sandwich with the other slice.
Melt 2 TBSP of butter in a skillet over medium-low heat.
As soon as the butter starts to melt, grate in some parmigiano roughly to the size of your bread.
Place the sandwich onto the grated parmigiano.
Cover and cook for about 1 to 2 mins or until the bottom is crispy brown.
Remove the sandwich with a spatula.
Again, melt 2 TBSP of butter in the same skillet and grate in some Parmigiano.
Swiftly, flip the sandwich onto the parmigiano.
Cook for about 1 min or until the bottom is crispy brown.
Remove from heat and serve immediately.
All that ooey gooey goodness...