Ingredients
1/4 cup pumpkin puree
1/4 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
4 slices country white bread
1/2 cup grated white cheddar
4 fresh sage leaves, thinly sliced
1 tablespoon unsalted butter, softened
Flaky sea salt, for serving
Preparation
Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.
