The Coziest 5-Ingredient Fall Dinner For One

Prosciutto (a thinly sliced Italian ham), pecorino (like parmesan but made with sheep's milk), and . . . pumpkin butter? This grilled cheese recipe has an unexpected flavor combination that works surprisingly well, and it just might become your new favorite Fall meal for one. A thin layer of pumpkin butter cuts through the saltiness of the prosciutto and pecorino cheese, and each bite delivers a perfect ratio of crunchy, gooey, salty, and sweet. Just like the other recipes in The Hungry Fan's Game Day Cookbook by Daina Falk, from Mediterranean nachos to Kentucky tomato bourbon soup, this is a classic with a twist that's guaranteed to make every game day better, no matter who's winning.

Although the recipe calls for slices of pecorino, I opted to shred the cheese because pecorino doesn't get as melty as softer cheeses. Covering one of the slices of bread with a generous amount of shredded cheese ensures it melts evenly as it sizzles in the skillet. You can make your own pumpkin butter or use your favorite store-bought version. I used an organic maple pumpkin butter from Sprouts, and I loved the hint of maple paired with the other spices. I also highly recommend using salted butter for the bread, because it's my firm belief that a perfectly crisp grilled cheese begs to be slathered in salted butter. Make this grilled cheese once and you're sure to come back to it when you need a fast and easy recipe for cozy Fall evenings.