This pumpkin grilled cheese paninis recipe post is sponsored in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
I’m so crazy about these pumpkin grilled cheese paninis that I usually make them for days in a row until I run out of an ingredient and can’t make them anymore. The sweet and savory combo makes me all kinds of happy inside.
And the cheese… that ooey, gooey melted cheese is everything. Ev.ery.thing.
So let’s talk ingredients.
I make my own homemade pumpkin butter at least once every fall, so that’s the key ingredient. Don’t bother with store-bought pumpkin butter. Who knows what kind of additives they’re using in it? Make your own, and slather it over a couple of slices of ciabatta bread.
Now you need some amazing cheese. Cabot Cheese makes the best cheddars evah, so pick up some Seriously Sharp and some Vermont Extra Sharp cheese. You can slice it and put on the bread, but I love to grate it, so I recommend that. Yummy!
Put that freshly grated cheese on top of the pumpkin butter. Oh my goodness!
Now it’s time for some arugula…
Add some thin apple slices. And bacon… because… bacon.
Carefully close up the sammy and put it in the panini press for five minutes or until the cheese is melty!
Fall has never tasted better, y’all.
And since we’re celebrating Pumpkin Week this week, what better time to share the pumpkin grilled cheese paninis recipe with you?!
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Pumpkin Grilled Cheese Paninis
- 2 slices ciabatta bread
- 2 tablespoons pumpkin butter
- 1/8 cup Cabot Seriously Sharp Cheese, shredded
- 1/8 cup Cabot Vermont Extra Sharp Cheese, shredded
- 4 apple slices, very thin
- 2 strips bacon, cooked crisp
- For each sandwich: Spread pumpkin butter on ciabatta bread. Add shredded cheese, arugula, apple slices and bacon.
- Cook in panini maker about five minutes or until cheese melts.