Add one slice of cheese to one bread (you may need to cut it in half and arrange depending on the shape and size of your bread slice).
Top with a drizzle of pumpkin butter (if using), maple syrup, and a few pinches of pumpkin spice mix.
Layer on the thinly sliced green apples.
Top with an additional slice of cheese (again, you may need to cut it in half and arrange depending on the shape and size of your bread slice).
Close the sandwich with your other slice of bread.
Spread a layer of vegan butter on both sides of the sandwich. Grill both sides on a non-stick pan on medium heat or using a panini press. If you're using a pan, make sure to push down on the sandwich as it's grilling, flipping half way through to grill the other side. When you are done, the cheese inside should be fully melted. Turn down the heat while grilling if you need more time to melt the cheese slices.
Repeat with the remaining slices of bread to make 4 sandwiches and serve hot. Store any leftover pumpkin butter in the fridge and enjoy the next day!
Pumpkin Butter - I highly recommend using pumpkin butter in this recipe, but if you don't have time to make it, simply omit it and add a tiny bit more pumpkin spice mix.Bread - I prefer to use the sandwich-size sourdough bread for this grilled cheese. But you can just as easily use any bread. You may need to adjust the amounts of the ingredients based on how large your bread slice is. For Gluten-Free, use your favorite gluten-free sandwich bread.I've grilled this sandwich both on my non-stick pan and using my panini press. Both options work well.