This grilled cheese sandwich is the perfect introduction to fall with crispy bacon, pumpkin mustard, and a mixture of two melty cheeses.
Friday nights have officially been deemed grilled cheese night at my house, and that couldn't make me happier.
Hot, crispy bread, melty cheese, fancy fillings...I find myself looking forward to Friday's just to have the opportunity to sink my teeth into one of these sandwiches.
Since it's almost technically fall, I've been looking for any excuse to include pumpkin in every single thing I'm whipping up in the kitchen, grilled cheese night not excluded.
I used some fresh baked Italian bread that was just waiting for it's true calling. On it, I spread a combination of pumpkin and whole grain mustard that I combined together in a bowl with a little maple syrup.
Then I layered on some sharp cheddar, Monterrey Jack, and crispy bacon.
I placed the sandwiches in a hot buttered skillet and cooked low and slow until they were melty and perfectly crisp.
When is your family's grilled cheese night?
Grilled Cheese Sandwiches With Crispy Bacon And Pumpkin Mustard
Makes 2 sandwiches
2 Tbsp pumpkin puree
2 Tbsp whole grain mustard
2 tsp maple syrup
pinch Kosher salt
4 slices italian bread (or any crusty bread)
2 slices cooked bacon
1/2 cup grated sharp cheddar cheese
1/2 cup grated Monterrey Jack cheese
2 Tbsp butter, room temperature
In a small bowl, combine pumpkin, mustard, maple syrup, and salt. Stir to combine.
Spread mustard evenly on two slices of the bread.
Divide cheddar cheese evenly over the two slices with the mustard.
Break bacon slices in half and place two halves over the slices with the cheddar cheese.
Sprinkle the Monterrey Jack cheese over the bacon and top with remaining bread slice.
Spread 1 Tbsp butter over top of sandwiches.
Melt remaining 1 Tbsp of butter in cast iron skillet over medium heat.
Place sandwiches in skillet and cook over medium-low heat for 5 minutes or until cheese begins to melt and bread begins to toast.
Carefully flip sandwiches and cook on second side for another 5 minutes or until cheese is fully melted and bread is toasted. The idea is to cook low and slow until the cheese is melted without burning the bread.
Remove from heat. Slice in half and eat!