Pumpkin and Sage Grilled Cheese

On Monday night, in a weirdly quiet hotel room, I discovered that when I speak to my tablet, it types my words. (Okay…sometimes it just types words. But they’re mostly mine.)

I only sort of live under a rock. I knew this thing existed. I just didn’t know I had access to it…or if I even wanted access to it. But, I started speaking/writing, and I realized, can I even call this writing? I mostly felt like a crazy lady talking to herself…but is that what writers are?

These are just the things in my head these days. (Floating around with the mental notes to water the flowers and brush the dog…which probably didn’t happen because I was philosophizing. Right? Right.)

What I actually want to tell you about is what I’m genuinely, newly obsessed with putting in my face. Basically, it’s anything that involves fresh sage and pumpkin. Together.

It started with this pumpkin alfredo that I opened the world’s largest can of pumpkin to make…and kind of out of necessity, but also out of food crush tendencies just won’t stop.

I’ve decided sage is the magic trick to making pumpkin fit into anything savory…especially grilled cheese.

I know. Grilled cheese is a comfort thing. I sometimes don’t want to mess with it. But this was seriously worth it.

Thick sliced Italian bread is sandwiched with marscapone, mozzarella and a sprinkling of cheddar cheese. This is a lot of cheese. I love it. The sweetness behind the marscapone is balanced with the pumpkin, and the sage just ties everything together.

I’m into just lightly toasted grilled cheeses with extra cheese…and now, fall flavor.

I’m seriously trying to figure out how I can sneak home from work to make this for lunch the rest of this week. I’ll go back. It’d just be an extended grilled cheese break.

I think talk/typing my e-mails is definitely the trick.

Pumpkin and Sage Grilled Cheese
(ingredients below will make one sandwich)

2 thick slices fresh Italian bread
1/2 tablespoon butter
1/2 tablespoon marscapone cheese
1-2 tablespoons shredded cheddar cheese
2 slices mozzarella cheese
1/2 tablespoon pumpkin
1/4 teaspoon fresh sage, chopped into small pieces

Butter each slice of bread, and set one slice butter side down in a skillet over medium-low heat. Spread the top of the bread with marscapone cheese and sprinkle with shredded cheddar. Top cheddar with mozzarella, and spread pumpkin atop mozzarella. Sprinkle with sage, and top with the other slice of bread, buttered side up. Cook over medium-low heat until cheese melts, then increase heat to medium-high to toast each side evenly. Wait a few minutes before cutting grilled cheese in half to prevent cheese from spilling out everywhere.