The Chew: Fall Grill Cheese Sandwich Recipe

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The Chew: Fall Grilled Cheese

The hosts of The Chew were enjoying a beautiful day in Orlando, Florida at the International Food and Wine Festival at Disney World. They dedicated the entire hour to “Kicked-Up Classics” and Michael Symon had just the recipe to share! Michael was so excited to show everyone in attendance how to make his Fall Grilled Cheese. He certainly kicked up this classic sandwich recipe! He went with a sweet raisin walnut bread and added pumpkin puree to really take this sandwich to the next level! Michael actually prepared his own homemade pumpkin puree, but as an easy store-bought shortcut, you can buy canned pumpkin puree!

To get the recipe, click next page.

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The Chew: Fall Grilled Cheese Recipe Ingredients

The Chew: Fall Grill Cheese Sandwich Recipe

Michael Symon’s Fall Grilled Cheese includes all the signature seasonal ingredients, including pumpkin! (kellybone / Flickr)

  • 1/4 C maple syrup
  • 1 whole small pumpkin (2-5 lbs)
  • 2-3 sage leaves

For the Grilled Cheese:

  • 1/2 bunch sage leaves
  • 1 C pumpkin puree
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter – softened
  • 8 slices raisin walnut bread – sliced 1/2-inch thick
  • 1/4 chunk gorgonzola dolce
  • kosher salt and freshly ground black pepper

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The Chew: Fall Grilled Cheese Recipe Directions

For the Pumpkin Puree:

  1. Preheat the oven to 350 degrees
  2. Cut the pumpkin in half and use a spoon to scoop out the seeds and pulp from the middle of each half and toss
  3. Put the pumpkin halves on a baking sheet and put into the oven to roast until light golden brown, approximately 45 minutes
  4. When cooled, peel the skin off the pumpkin halves and toss
  5. In the bowl of a food processor, add the pumpkin and puree
  6. Add the maple syrup and 3-4 sage leaves
  7. Puree until incorporated, then season with salt

For the Grilled Cheese:

  1. Lay out 8 slices of the bread
  2. Spread an even amount of butter onto each slice, then put 2 sage leaves on each slice, pressing them into the bread
  3. Flip each bread slice over and onto 4 slices, add a spoonful of pumpkin puree in an even layer
  4. On the other 4 slices, add a spoonful of gorgonzola dolce spread into an even layer
  5. Sandwich two pieces of bread together, with the buttered sides facing out
  6. Heat a griddle to medium heat, then add olive oil
  7. Place each sandwich on the griddle and toast until golden brown and the cheese has melted
  8. Remove to a cutting board and cut diagonally

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