This upgraded grilled cheese takes a fall-inspired turn with a subtle layer of roasted pumpkin purée mixed with Dijon mustard, paired with creamy cheese and optional deli meat. Cooking it on the Control Freak using direct pan temperature ensures flawless browning and melt—crispy outside, molten inside.

Ingredients

• 4 slices rustic sourdough or multigrain bread
• 1 cup shredded sharp cheddar, gouda, fontina, or your favorite melty cheese
• 2 teaspoons Dijon mustard
• 2 teaspoons pumpkin purée (not pumpkin pie filling)
• 1 Tablespoon unsalted butter, softened
• Optional: 2 slices deli ham or turkey
• Optional: Pinch of black pepper or crushed red pepper flakes

Preparation.

1. Mix your spread: In a small bowl, stir together Dijon mustard and pumpkin purée.
2. Assemble the sandwiches: Spread the pumpkin-Dijon mixture on the inside of each bread slice.
3. On two slices, layer shredded cheese (and ham or turkey if using).
4. Top with remaining slices (spread side in) to close.
5. Butter the outsides: Spread a thin layer of softened butter on the outer sides of each sandwich.
6. Set up the Control Freak: Place your skillet or griddle on the Control Freak.
7. Set the pan temperature to 385°F (196°C) for ideal browning.
8. Let the pan fully preheat until it reaches and holds temperature.
9. Cook the sandwiches: Place sandwiches in the pan and cook 3–4 minutes per side, pressing lightly with a spatula if needed.
10. Flip once when golden brown. If the bread browns too quickly before cheese melts, lower the pan temp to 360°F (182°C) and cover lightly with foil or a lid for even melting.
11. Serve: Let rest for 1 minute off heat. Slice and serve warm with chips, soup, or pickles.