This is a sponsored post written by me on behalf of Sargento® Cheese. All opinions are 100% mine.
Oh, do I have something good for you today! Yup, it’s grilled cheese, but nope, this is not your ordinary, average, plain ol’, regular grilled cheese. Oh no! This is a fancy schmancy grilled cheese, made-on-pumpkin-waffles, bursting-with-every-flavor-of-fall grilled cheese. Quite literally, it is a cheese-covered epitome of all the fall things.
But before we dive face first into that stack of cheesy goodness, can we take a moment to talk about how quickly fall is going by? Like, please tell me I’m not the only one who does a double take every day they look at the calendar and see that it says “November”. It was practically just summer and we were pretty much just at the beach, no?! And now life is revolving around wool coats, hot drinks, falling leaves and snowy forecasts. Is this a joke?! Someone must be pranking us all, right? Because trying to process the fact that 2017 is practically knocking at my door, is way more adulating than I can handle.
I’m not letting this year, or more particularly, this season, go down with out a fight. Oh no! I’m over here taking in all the fall things I can. Sweaters layered in threes, blankets in every corner, apple cider every day and all the cheesy goodness I can eat, because, well, cheese makes everything better (case in point- When has a big ol’ bowl of stringy, cheesy mac n’ cheese never not solved all your problems?! Exactly!). One of my current cheesy faves is are these harvest grilled cheese sandwiches. They're stuffed with alllllllllll (and I do mean alllllllllll) the flavors of fall. There’s squash, there’s pumpkin, there’s spice, there’s apple, there’s fig… they're literally just oozing autumn. Well, that and Sargento® Sliced Cheese. Have you guys tried those cheese slices? They make the best grilled cheese because, unlike PPCF (pasteurized process cheese food aka American singles) that is only required to have 51% real cheese, Sargento's slices are 100% real-deal, not processed, natural actual cheese slices cut from real blocks of cheese. I mean, I don't know about you but I kind of love my cheese, so if I'm eating it, I want to eat ALL of it, not a measly 51%. Y'all feel me?! Also, real talk. Another reason I love the Sargento slices is because, truthfully, I can be kind of lazy, so when I want to eat my grilled cheese, I want to eat it now, not 10 minutes from now because I had to clean a knife and pull out a cutting board and slice some cheese (another example of my #adulting skills at their finest). Ohhhh, and they also have 23 varieties (aka more than enough to satisfy my cheese-loving heart).
Fall may be slipping away faster than we’d like, but hold on, friends. There’s optimal cheesy goodness that’ll melt (pun intended) away all your worries just ahead…
HARVEST GRILLED CHEESE SANDWICH
- 8 pumpkin waffles (homemade or premade; can also use whole wheat waffles)
- 4-6 tablespoons fig butter
- 4 slices Sargento Provolone Sliced Cheese
- 4 slices Sargento Sharp Cheddar Sliced Cheese
- 4 slices each turkey and ham
- 1 apple, thinly sliced
- 1 small onion, thinly sliced and sautéed in butter until translucent (about 10 minutes)
- Squash, cooked and thinly sliced (You can use whatever kind you like, but one of my favorites is delicata squash!)
- Fresh Thyme
Lay out 4 waffles. Spread each with about ½ a tablespoon of fig butter. Then top each with a slice of cheese, the meat, squash, apples, onions, a sprinkle of thyme and finish with the remaining slice of cheese before place the other waffle half on top.
Heat a skillet or griddle pan over medium heat. Generously butter one side of the waffle sandwich, then place it, buttered side down, on the hot pan. Cook for a few minutes, then butter the side facing up before flipping the grilled cheese over. Continue cooking for several more minutes, or until the waffles are golden brown and the cheese is beginning to melt.
To melt the cheese even more (or just to keep the sandwiches warm until serving), place the grilled cheese on an unlined baking sheet and pop them into a 350 degree. Optimal cheesy goodness will be yours within just a few minutes!
The grilled cheese can be stored in a ziplock bag in the refrigerator and reheated later, but, let’s be honest, we all know, with something this cheesy and delicious, leftovers just don’t exist!