Pumpkin, Guacamole and Swiss Sandwiches

Pumpkin, Guacamole and Swiss Sandwiches are so delicious, not to mention healthy! I made up a batch of my Chunky Homemade Guacamole a couple of weeks ago although I mashed the avocados more so it wasn’t quite as chunky as usual. I had this leftover roasted pumpkin from making Roasted Pumpkin Nachos so I said to myself, “Why not see how the two go together in a sandwich?” Oh, my, these were W-O-N-D-E-R-F-U-L!!!

I could easily get hooked on eating roasted pumpkin–especially since the only way I’d ever eaten it up to this point was pureed in soups, baked goods or casseroles. Roasted Pumpkin even with just a little salt and pepper has amazing flavor. So when I put these together on homemade Parmesan Pine Nut Bread with Swiss cheese slices all melted and gooey all over them, WOW! It was quite the culinary experience.

This healthy sandwich is a great option for Meatless Mondays and it’s quite filling too. Sure, you can round it out with a bowl of chowder, or a salad, but it’s quite filling and satisfying just by itself. This is a great sandwich to eat in the fall when pumpkins are so readily available. I highly recommend that you don’t cook off all your Halloween pumpkins and puree all of  pumpkin. Instead, why not roast some of it and use it in sandwiches like this or in my Southwestern Grilled Swiss and Pumpkin Sandwiches. Pumpkin is such a healthy side dish–especially when it’s not all gooped up with sugar!

If you’re looking for a different take on a Tex-Mex sandwich, then please consider trying Pumpkin, Guacamole and Swiss Sandwiches sometime soon. Even the Chunky Homemade Guacamole only takes about 10 minutes to prepare. If you have the roasted pumpkin on hand, these sandwiches will only take a little more effort to grill and put together. You will love them.

Have no fear, if it’s not the fall and you want to try out this sandwich, feel free to substitute butternut squash. You’ll have equally great results using that.

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Any time I can get my guacamole fix is a good time. This sandwich delivers!

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Pumpkin, Guacamole and Swiss Sandwiches are really clean–especially if you make homemade guacamole from scratch and use homemade bread without preservatives!

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You can use between two and four slices of Swiss cheese for this sandwich–it just depends on your preference. Pumpkin, Guacamole, and Swiss Sandwiches are a wonderful Meatless Mondays option.

 

Here’s what I did.

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Make up a batch of Chunky Homemade Guacamole.

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Lay your bread slices out on a counter and add Swiss cheese slices on each piece of bread. I used a homemade Parmesan Pine Nut Bread which was a very sturdy bread.

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Add guacamole to cover one of the slices of bread.

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Now place roasted pumpkin cubes on top of the guacamole and sprinkle both pieces of bread with pepper.

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Carefully invert the slice of bread with cheese and place over top of the pumpkin cubes. Melt a tablespoon of butter in a cast-iron skillet over low to medium heat. Add sandwich and cover with a lid. Grill for about 5-10 minutes over a low heat.

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Using a pancake turner, carefully invert sandwich and grill the other side. It looks like some of my guacamole fell out of my sandwich! Grill another 5-10 minutes until cheese melts. If cheese doesn’t melt enough, place sandwich on microwavable plate and microwave for about 15 seconds or so until cheese melts sufficiently.

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Serve on plates with a side of chips, fresh veggies or fruitThese sandwiches are a little gooey, but if you love cheese and guacamole these sandwiches will delight you!

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Whoops, the cheese is gushing out the backside of the sandwich!

 

Here’s the recipe.

PUMPKIN, GUACAMOLE AND SWISS SANDWICHES

(My own concoction)

Print Recipe
Pumpkin, Guacamole and Swiss Sandwiches BigOven - Save recipe or add to grocery list Yum
Healthy, savory and delicious Tex-Mex sandwich is made with homemade Chunky Guacamole, Swiss cheese, and roasted pumpkin. Great for Meatless Mondays.
Course Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Melt a tablespoon or so of butter in a cast-iron skillet over medium heat.
  2. Lay bread pieces on counter.
  3. Place Swiss cheese over top of each piece.
  4. Sprinkle with pepper.
  5. Spoon guacamole on one piece of the bread.
  6. Spread roasted pumpkin cubes over top of the guacamole.
  7. Invert remaining piece of bread so cheese is on top of the pumpkin cubes.
  8. Grill sandwich in skillet about 5 minutes, covered, before flipping sandwich over and grilling the other side.
  9. Do not use high heat or bread will scorch.
Recipe Notes

NOTE: If the cheese hasn’t melted to your satisfaction, place sandwich on a microwavable plate and microwave 15-30 seconds on reduced power—about 80%.

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

 

[b]Pumpkin, Guacamole and Swiss Sandwiches[/b]
Recipe Type: Sandwiches
Cuisine: American
Author: Teresa Ambra – my own concoction
Prep time:
Cook time:
Total time:
Serves: 1
Healthy, savory and delicious Tex-Mex sandwich is made with homemade Chunky Guacamole, Swiss cheese, and roasted pumpkin. Great for Meatless Mondays.
Ingredients
  • ½ to 3/4 cup [url href=”http://cantstayoutofthekitchen.com/2013/04/28/chunkyhomemade-guacamole/” target=”_blank” title=”chunky homemade guacamole”]Chunky Homemade Guacamole[/url]
  • pepper, to taste
  • 3-4 pieces Swiss cheese, as desired
  • ½-3/4 cup roasted pumpkin cubes
  • 2 slices bread or homemade [url href=”http://cantstayoutofthekitchen.com/2013/10/02/parmesan-pine-nut-bread/” target=”_blank” title=”parmesan pine nut bread”]Parmesan Pine Nut Bread[/url]
  • butter
Instructions
  1. Melt a tablespoon or so of butter in a cast-iron skillet over medium heat.
  2. Lay bread pieces on counter.
  3. Place Swiss cheese over top of each piece.
  4. Sprinkle with pepper.
  5. Spoon guacamole on one piece of the bread.
  6. Spread roasted pumpkin cubes over top of the guacamole.
  7. Invert remaining piece of bread so cheese is on top of the pumpkin cubes.
  8. Grill sandwich in skillet about 5 minutes, covered, before flipping sandwich over and grilling the other side.
  9. Do not use high heat or bread will scorch. [br]
  10. [b]NOTE:[/b] If the cheese hasn’t melted to your satisfaction, place sandwich on a microwavable plate and microwave 15-30 seconds on reduced power—about 80%.

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Doesn’t this Pumpkin, Guacamole and Swiss Sandwich look scrumptious?

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This sandwich is quite healthy and very filling. I’m drooling and wishing I had another bite.

You may also enjoy these delicious recipes!

Southwestern Grilled Swiss and Pumpkin Sandwiches

Southwestern Grilled Swiss and Pumpkin Sandwiches - IMG_8232.jpg

 

Guacamole and Swiss Cheese Sandwiches

Guacamole and Swiss Cheese Sandwiches - IMG_8139

 

Guacamole, Roasted Red Pepper and Swiss Sandwiches

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You may find these items helpful for making this recipe.

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4 Replies to "Pumpkin, Guacamole and Swiss Sandwiches"

  • How To Roast Pumpkin - Can't Stay Out Of The Kitchen January 28, 2015 (3:17 pm)

    […] I used some of the pumpkin to make Southwestern Grilled Swiss and Pumpkins Sandwiches and Pumpkin Guacamole and Swiss Sandwiches. They were […]

  • 22 Fun Summer Sandwiches | Can't Stay Out Of The KitchenCan't Stay Out Of The Kitchen July 12, 2014 (6:10 pm)

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  • comment-avatar
    Shari Kelley October 14, 2013 (11:02 pm)

    I have never had roasted pumpkin before. How does it compare to butternut squash? Also, do you have a preference for which type of pumpkin to buy? I think I would like it as I like all other squash roasted. I don’t think it ever would have occurred to me to put pumpkin and avocado together. I need to think outside the box more. Your sandwich looks wonderful!

    • comment-avatar
      Teresa October 15, 2013 (8:46 am)

      Roasted Pumpkin is similar to Butternut squash but it’s also different. I think butternut squash may be a little more stringy. I actually like pumpkin better. Flavor is wonderful. I can’t advise you as to what kind of pumpkins to buy. I just picked one out at the store. Mine was probably about the size of a 15″ cube. John cut in down in eighths and that cubed it. I think it yielded about six cups of cubed pumpkin. As for pumpkin and guacamole it was wonderful together! I had never had roasted pumpkin either until I made the Roasted Pumpkin Nachos recipe. Wow that was good.

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