Playing How To Make Deviled Pumpkin Grilled Cheese By Rachael

A spiced-up pumpkin spread and a drizzle of hot honey gives Rach's Deviled Grilled Cheese sandwich—which she created for our Halloween episode—some sweet heat.

Rach's Tip: For a mild grilled pumpkin and cheese, simply omit the hot sauce and use half the amount of mustard. 

She likes to serve these sandwiches with her Roasted Garlic Roasted Pumpkin Soup

Ingredients
  • 1 cup pumpkin puree, store-bought, or reserved roasted from Roasted Garlic Roasted Pumpkin Soup
  • Salt and pepper
  • 1 teaspoon smoked paprika, pimenton
  • 1 teaspoon hot sauce (Rach's go-to is Frank's RedHot)
  • 1 teaspoon yellow or brown mustard (Rach likes Gulden's)
  • ½ teaspoon ground sage
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • 4 tablespoons softened butter
  • 8 slices whole wheat or marble rye bread
  • 4 slices yellow American cheese
  • 4 slices sharp cheddar or Pepper Jack cheese
  • Hot honey, store-bought or homemade
Yield
Serves: 4
Preparation

Heat a griddle or large cast-iron skillet over medium heat. 

Combine puree with salt, pepper, paprika, hot sauce, mustard, sage, garlic, and onion.  

Lightly butter 1 side of bread. Build sandwiches buttered sides out: pumpkin spread, cheeses, a drizzle of hot honey. Grill sandwiches to golden and crispy and cheeses are melted. Cut corner to corner and serve.