Preheat a panini press. Spread pumpkin on 3 bread slices. Top with Brie and sage. Add remaining 3 bread slices. Spread both sides of each sandwich with butter.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Layer bread with canned pumpkin, brie cheese, and fresh sage for a fall-spiced grilled cheese.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 6 tbsp. Hy-Vee canned pumpkin | ||
| 6 (3/4-in.-thick) slices Hy-Vee Bakery Vienna bread | ||
| 3 (2-oz. each) slices Brie cheese | ||
| 1 tbsp. fresh sage leaves | ||
| 3 Hy-Vee salted butter, softened |
Things To Grab
- Panini press
Directions
Place sandwiches, one at a time, in panini press. Cover and cook for 5 minutes or until cheese melts and bread is crisp.
Nutrition facts
Servings
650 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 85mg
- Sodium: 1220mg
- Total Carbohydrates: 69g
- Protein: 26g
Daily Values
0%
Iron 35%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 6%