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 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?!
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly
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Grilled Cheese Paninis
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.