Great Pumpkin Sandwiches Recipe

3.5 2 2
Great Pumpkin Sandwiches Recipe
Great Pumpkin Sandwiches Recipe photo by Taste of Home
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Great Pumpkin Sandwiches Recipe

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3.5 2 2
Publisher Photo
Visited by the Great Pumpkin? Your guests might think so when you serve this puffy layered tortilla sandwich fresh from the oven. It's seasoned with onion and garlic and loaded with melted cheddar cheese. A celery stick with leaves still attached makes it look like it was just picked from the pumpkin patch. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 cups (12 ounces) shredded cheddar cheese
  • 3/4 cup butter, softened
  • 3 eggs
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 18 flour tortillas (6 inches)
  • Paprika
  • 6 celery sticks with leaves, optional

Directions

In a food processor, blend cheese and butter. Add the eggs, garlic salt and onion salt; process for 1 minute or until creamy. Spread 1/4 cupful on each tortilla.
Stack three tortillas, cheese side up for each sandwich; sprinkle with paprika. Place on ungreased baking sheets.
Bake at 400° for 10-15 minutes or until golden and bubbly. If desired, add celery to resemble a pumpkin stem. Cut sandwiches into halves to serve. Yield: 12 servings.
Originally published as Great Pumpkin Sandwiches in Quick Cooking September/October 1998, p39

Nutritional Facts

1/2 each: 573 calories, 46g fat (27g saturated fat), 228mg cholesterol, 1241mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 20g protein.

  • 3 cups (12 ounces) shredded cheddar cheese
  • 3/4 cup butter, softened
  • 3 eggs
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 18 flour tortillas (6 inches)
  • Paprika
  • 6 celery sticks with leaves, optional
  1. In a food processor, blend cheese and butter. Add the eggs, garlic salt and onion salt; process for 1 minute or until creamy. Spread 1/4 cupful on each tortilla.
  2. Stack three tortillas, cheese side up for each sandwich; sprinkle with paprika. Place on ungreased baking sheets.
  3. Bake at 400° for 10-15 minutes or until golden and bubbly. If desired, add celery to resemble a pumpkin stem. Cut sandwiches into halves to serve. Yield: 12 servings.
Originally published as Great Pumpkin Sandwiches in Quick Cooking September/October 1998, p39

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lauripobanz User ID: 33298 256252
Reviewed Nov. 1, 2016

"Very tasty. Our family enjoyed these. I put in a tsp. each of garlic and onion powder instead of garlic and onion salt. I didn't think they tasted eggy at all."

MY REVIEW
deedeeneric User ID: 4805759 30285
Reviewed Oct. 19, 2010

"very easy to make! tasted too much like eggs, kinda like an omelette filling tho"

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