I LOVE, LOVE, LOVE these great Southwestern Grilled Swiss and Pumpkin Sandwiches! I had a lot of roasted pumpkin leftover a couple of weeks ago and was trying to find ways to use it up. Originally, I used it for Roasted Pumpkin Nachos which turned out fantastic.

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So I decided to throw together a scrumptious southwestern-style sandwich. I used the leftover roasted pumpkin, some Swiss cheese, black beans, corn, tomatoes, diced orange bell pepper, green onions, fresh cilantro and salt and pepper. Then I grilled them on a delicious and savory homemade breadmaker bread.

These grilled sandwiches turned out A-M-A-Z-I-N-G!!!! They had an absolutely wonderful, sumptuous taste that I really enjoyed for an afternoon lunch. I’m sure if you didn’t have roasted pumpkin on hand you can substitute roasted butternut squash and that would work just as well. The pumpkin, however, was superb on these sandwiches!

I love southwestern flavors in anything. The green onions and cilantro provide excellent Tex-Mex flavor. These sandwiches proved to be very tasty, filling and satisfying. Yet, if you prefer a little more oomph in your sandwich you can always sprinkle the cheese with a little cumin or chili powder before grilling for a bigger, spicier taste.

I used a very sturdy homemade bread called Parmesan Pine Nut Bread for this sandwich. It was excellent with this combo. While obviously, any bread will work, I think a rye, pumpernickel or sourdough bread would work the best because you need a sturdy bread. These combinations of breads are a little heavier and will support all the ingredients a little better. Thick sliced Texas Toast will also work.

This is a healthy, clean eating and fun sandwich to serve your family or friends. Think of making up these fantastic Tex-Mex sandwiches when you’re roasting pumpkin next time. They’re also great to serve with pumpkin soup or bisque. Southwestern Grilled Swiss and Pumpkin Sandwiches are quite hearty and filling. Once you sink your teeth into these tasty sandwiches you may find a half sandwich is all you need. Especially if you use thick slices of homemade bread.  You will find the combination of ingredients is terrific.

Regardless, any time you have some leftover roasted pumpkin on hand, keep this recipe in mind. It’s a way to use it all up without going to waste. Southwestern Grilled Swiss and Pumpkin Sandwiches are also a great option to consider for Meatless Mondays too. You and your family will get a good dose of healthy eating by all the fresh veggies in this wonderful sandwich. Yum.

No worries. If you can’t locate fresh pumpkin, butternut squash will work just as well!

These fabulous sandwiches were featured on Foodista, October 9, 2013. Yay!

Doesn’t this Southwestern Grilled Swiss and Pumpkin Sandwich look marvelous?

The cheese really enhances all the fresh veggies in this sandwich.

Having Southwestern Grilled Swiss and Pumpkin Sandwiches is a great way to get your kids to eat all their veggies! The cilantro added a nice Tex-Mex flavor to these sandwiches.

Here’s what I did.

Lay bread pieces out on your counter. Spread Swiss cheese over top of each slice and salt and pepper the cheese well. If you really want a hot, spicy taste to your sandwich than sprinkle lightly with cumin or chili powder as well.

Place pumpkin pieces on top of one slice of bread. I’m making a half sandwich here, rather than a whole sandwich.

Add black beans that have been rinsed, drained, and patted dry. Add whole kernel corn.

Add cherry tomato or grape tomato halves, diced orange bell pepper, and sliced green onions. Spread cilantro leaves over top of sandwich.

Carefully invert the other piece of bread with cheese over top of the sandwich. Melt a tablespoon or two of butter in a skillet. Grill, covered with lid, over low to medium heat about 5-10 minutes per side. Bread should brown nicely.

If the cheese still hasn’t melted to your satisfaction you can microwave the sandwich for about 10-15 seconds or so until the cheese melts sufficiently.

Serve with chips, crackers, Garlic and Herb Fries  or Sweet Potato Fries with Garlic Herb Sauce.

The combination of flavors in this sandwich were amazing. I used a homemade Parmesan Pine Nut Bread that I made in my breadmaker. This bread is very substantial which is necessary to hold all the ingredients in this lavish sandwich.

This sandwich has a lot of cheese. Yum, yum.

Here’s the recipe.

SOUTHWESTERN GRILLED SWISS AND PUMPKIN SANDWICHES

(My own concoction)

Southwestern Grilled Swiss and Pumpkin Sandwiches

Teresa Ambra

Savory Southwestern Grilled Swiss and Pumpkin Sandwiches are awesome! This sandwich includes roasted pumpkin, Swiss cheese, black beans, corn, tomatoes, orange bell pepper, green onions and fresh cilantro. It has amazing Tex-Mex flavors with the uniqueness of adding pumpkin to the mix. You can substitute butternut squash if fresh pumpkin is not available. Every bite is mouthwatering, hearty, filling and totally satisfying.

No ratings yet

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sandwiches

Cuisine Tex-Mex

Servings 1

Calories 1010 kcal

Equipment

• 1 large skillet with lid
• 1 sharp knife to cut vegetables
• 1 spatula
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 2 slices homemade Parmesan Pine Nut bread or a sturdy Artisan bread or Texas Toast
• 4 slices Swiss cheese as desired
• 1/2 tsp. Salt and pepper to taste
• 1 cup one-inch cubed roasted pumpkin or what you need to cover the bread (You can also substitute roasted butternut squash)
• 1/2 cup black beans rinsed
• 1/2 cup whole kernel corn drained
• 6 to 10 cherry or grape tomatoes halved
• 1/4 cup orange bell pepper diced (or any color bell pepper)
• 1 tbsp. green onion diced
• 1 tsp. fresh cilantro leaves
• 1 tbsp. unsalted butter for frying

Instructions

 

• Heat a tablespoon or two of butter in a cast-iron skillet other other skillet to low-medium heat.
• Place two Swiss cheese pieces on each slice of bread and sprinkle with salt and pepper.
• Place pumpkin pieces on one slice of bread to cover the surface.
• Sprinkle black beans and corn over top of the pumpkin.
• Add tomato halves, diced orange bell pepper and diced green onion.
• Sprinkle fresh cilantro leaves over top.
• Invert remaining piece of bread with cheese over top of the other slice with all the sandwich ingredients layered on top.
• Place sandwich carefully in skillet and cover with lid.
• Cook over low to medium heat about 5-10 minutes or so, until bread grills nicely.
• Carefully, invert bread with a pancake turner spatula being careful not to let all the filling fall out of the sandwich!
• You may have to restack some of the filling into the sandwich.
• Grill bread on other side with lid covered until bread is golden brown—about 5-10 more minutes.
• Remove from heat.
• If cheese does not melt all the way place sandwich on microwavable tray and microwave about 10-15 seconds or until cheese melts.

Notes

NOTE: For a spicy sandwich sprinkle cumin or chili powder, as desired, over top of the sandwich when adding the salt and pepper.

 

NOTE: You can also substitute roasted butternut squash for the pumpkin in the recipe.

 

NOTE: It is better to use a sturdy Artisan-type bread for this recipe. Regular white bread is too flimsy.

 

NOTE: For directions on how to Roast Pumpkin, check out my recipe here.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 1010kcalCarbohydrates: 122gProtein: 50gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 1498mgPotassium: 2517mgFiber: 22gSugar: 13gVitamin A: 17978IUVitamin C: 106mgCalcium: 895mgIron: 9mg

Keyword black beans, cheese, corn, main dish, pumpkin, sandwiches, Tex Mex

Tried this recipe?Let us know how it was!

Serve Southwestern Grilled Swiss and Pumpkin Sandwiches along with some Pumpkin Hummus and veggies for a really healthy and filling vegetarian meal. 

Here’s another peek at the inside texture of the sandwich. Southwestern Grilled Swiss and Pumpkin Sandwiches are a great treat for your family.

Come try one of these delectable sandwiches. If you enjoy Tex-Mex and pumpkin, you will love this combination.

You may also enjoy these delicious recipes!

Grilled Swiss Cheese and Tomato Sandwiches

Pumpkin, Guacamole and Swiss Sandwiches

Bacon, Swiss, Tomato and Avocado Sandwiches

Southwestern Grilled Swiss and Pumpkin Sandwiches

Teresa Ambra

Savory Southwestern Grilled Swiss and Pumpkin Sandwiches are awesome! This sandwich includes roasted pumpkin, Swiss cheese, black beans, corn, tomatoes, orange bell pepper, green onions and fresh cilantro. It has amazing Tex-Mex flavors with the uniqueness of adding pumpkin to the mix. You can substitute butternut squash if fresh pumpkin is not available. Every bite is mouthwatering, hearty, filling and totally satisfying.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Sandwiches

Cuisine Tex-Mex

Servings 1

Calories 1010 kcal

Equipment

• 1 large skillet with lid
• 1 sharp knife to cut vegetables
• 1 spatula
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 2 slices homemade Parmesan Pine Nut bread or a sturdy Artisan bread or Texas Toast
• 4 slices Swiss cheese as desired
• 1/2 tsp. Salt and pepper to taste
• 1 cup one-inch cubed roasted pumpkin or what you need to cover the bread (You can also substitute roasted butternut squash)
• 1/2 cup black beans rinsed
• 1/2 cup whole kernel corn drained
• 6 to 10 cherry or grape tomatoes halved
• 1/4 cup orange bell pepper diced (or any color bell pepper)
• 1 tbsp. green onion diced
• 1 tsp. fresh cilantro leaves
• 1 tbsp. unsalted butter for frying

Instructions

 

• Heat a tablespoon or two of butter in a cast-iron skillet other other skillet to low-medium heat.
• Place two Swiss cheese pieces on each slice of bread and sprinkle with salt and pepper.
• Place pumpkin pieces on one slice of bread to cover the surface.
• Sprinkle black beans and corn over top of the pumpkin.
• Add tomato halves, diced orange bell pepper and diced green onion.
• Sprinkle fresh cilantro leaves over top.
• Invert remaining piece of bread with cheese over top of the other slice with all the sandwich ingredients layered on top.
• Place sandwich carefully in skillet and cover with lid.
• Cook over low to medium heat about 5-10 minutes or so, until bread grills nicely.
• Carefully, invert bread with a pancake turner spatula being careful not to let all the filling fall out of the sandwich!
• You may have to restack some of the filling into the sandwich.
• Grill bread on other side with lid covered until bread is golden brown—about 5-10 more minutes.
• Remove from heat.
• If cheese does not melt all the way place sandwich on microwavable tray and microwave about 10-15 seconds or until cheese melts.

Notes

NOTE: For a spicy sandwich sprinkle cumin or chili powder, as desired, over top of the sandwich when adding the salt and pepper.

 

NOTE: You can also substitute roasted butternut squash for the pumpkin in the recipe.

 

NOTE: It is better to use a sturdy Artisan-type bread for this recipe. Regular white bread is too flimsy.

 

NOTE: For directions on how to Roast Pumpkin, check out my recipe here.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 1010kcalCarbohydrates: 122gProtein: 50gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 95mgSodium: 1498mgPotassium: 2517mgFiber: 22gSugar: 13gVitamin A: 17978IUVitamin C: 106mgCalcium: 895mgIron: 9mg

Keyword black beans, cheese, corn, main dish, pumpkin, sandwiches, Tex Mex

Tried this recipe?Let us know how it was!