APPLE AND CHEESE MELTS WITH PUMPKIN KETCHUP

For me, anything even remotely resembling a grilled cheese had better come with a condiment, preferably ketchup, and this thick, rich, no-cook pumpkin variation is just what the cheesy sandwich doctor ordered. For a weekend lunch or late dinner in front of the television, I can’t think of a better meal to devour on a blustery evening at home.

Serves 4, with extra Pumpkin Ketchup

For the Pumpkin Ketchup

2 cups pumpkin purée

1⅓ cups tomato paste

1 cup distilled white vinegar

¼ cup honey

¼ cup dehydrated chopped onions

2 teaspoons salt

1 teaspoon granulated dried garlic (not garlic salt)

1 teaspoon ground cloves

For the Apple and Cheese Melts

4 thick slices grainy sourdough bread

8 ounces cheese, any variety (cheddar, gorgonzola, brie, mozzarella, etc.)

2 apples, any variety, halved, cored, and very thinly sliced

fresh herbs of choice (rosemary, thyme, basil, chives, etc.)

For the ketchup, in a large bowl, whisk all ketchup ingredients until combined. Store in refrigerator for up to 1 month or freeze for up to 3 months.

For the melts, place oven rack in the center position. Preheat broiler low. Add bread to a large-rimmed baking sheet, top with apple slices, cheese, and a few sprigs of fresh herbs. Broil for about 5 minutes, or until cheese is bubbling and beginning to brown. Slice in half (optional) and serve immediately with ketchup.

NOTES

Instead of apples, try ripe pears.