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Southwestern Grilled Swiss and Pumpkin Sandwiches | Can't Stay Out of the Kitchen | I loved these fantastic #sandwiches. They have delicious #TexMex flavors with the addition of #SwissCheese & roasted #pumpkin. Every bite will have you drooling. If you can't locate pumpkin, substitute #ButternutSquash with equally great results. #GrilledCheese #SouthwesternGrilledCheeseAndPumpkinSandwiches #BlackBeans #Corn

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
  

  • 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!