THE SANDWICH SERIES: Open Roast Pumpkin Sandwich

I would like to consider myself quite an adventurous person when it comes to trying new flavours and foods, but one thing that I am guilty for when it comes to eating out is always falling victim to the humble bruschetta.

But who’s to blame? You can never go wrong!

So simple, yet oh. so. delicious.

The classic flavours that marry together so well.
That tomato, with that basil, that onion, and that drizzle of olive oil on that perfectly crusty piece of bread……

Excuse me while I whip my drool off the keyboard.

Although, this time I’m gonna try and break out of my sheltered classic bruschetta life, and fall into the bliss of a whole new mouthful of awesomeness.

Open Roast Pumpkin SandwichThink, perfectly roasted pumpkin, a dash of harmless rocket, a sprinkle of crumbly feta,Β a lovely layer of caramelised onion, topped with a scatter of pine nuts, all on a bed of sourdough wonderfulness.

Another drool worthy session? I think so!

So, here is a variation to the classic bruschetta, making more of an ‘open sandwich’ if I may.
One of my new favourites, which are so quick to whip up when some left over pumpkin from last nights roast is lying around (although that is a very rare occasion in this house)

Let’s dive right in shalllllll we?!
Open Roast Pumpkin Sandwich

OPEN ROAST PUMPKIN BRUSCHETTA

Ingredients:

Roast Pumpkin: (or feel free to use pre-cooked, left over pumpkin)
– 1/2 jap pumpkin (or whatever pumpkin tickles your fancy), cut into medium sized chunks
– spray olive oil
– salt & pepper to season

Caramelised Onions:
– 1/2 onion, sliced
– 1 tablespoon olive oil
– 2 tablespoons balsamic vinegar

Sandwich:
– good quality bread (I used a traditional white sourdough)
– rocket
– feta (cows or goats, or any other kind up to you)
– toasted pine nuts

Optional additions:
– pesto
– parsley

Method:

1. Place your pumpkin in a roasting pan and spray with olive oil, then season lightly with salt and pepper and roast for around 25 minutes. Then turn the pumpkin chunks over, spray with olive oil and once more, lightly season with salt and pepper and roast for another 25 minutes. (right about now, caramelised pumpkiny goodness is happening)Open Roast Pumpkin SandwichOpen Roast Pumpkin Sandwich
2. In the meantime, toss your onions in the balsamic vinegar and cook until softened in the oiled pan for around 5-10 minutes.
3. For the pine nuts, a quick way to toast them is to put them in a heat proof dish and place in the microwave on 20-30 second intervals, tossing every interval, until nicely toasted.
4. Now time to compile! Smoosh your pumpkin onto your bread, and top with rocket, feta, onions and pine nuts.Open Roast Pumpkin Sandwich
5. Here’s the fun part – EATOpen Roast Pumpkin Sandwich

Open Roast Pumpkin SandwichOpen Roast Pumpkin SandwichYes, I do realise a did do a farewell post before the big study for exams commences, but… well… I just can’t help myself!
But this time I promiseΒ this is the last post before a head on into hibernation for study… Wish me luck! And I’ll see you on the other side friends!

Don’t forget to follow ‘Daisy and the Fox’ on instagram to stay up to date on new blog posts as well as pictures of all things fun and beautiful.

Thanks for stopping by!

DAISY AND THE FOX

38 Comments

    • thank-you!! πŸ˜€
      had to do a pumpkin sandwich – it’s one of my favourite veggies :)

    • thanks heaps Uru! πŸ˜€
      definitely an adventure i’ll be taking again πŸ˜›

      good luck for exams!

    • thanks Cass! and no worries πŸ˜€
      i couldn’t agree with you more!
      the sandwich is one of the best foodie inventions of all times! :)

  1. Yum! this looks absolutely delicious. Pumpkin, pinenuts and feta is such a good combo with rocket isn’t it?

    • thanks Leah! :)
      you said it my friend! it’s such a good combo i do it in salads with avocado, and even pasta :)

    • thanks! πŸ˜€
      oooo love the idea of the mayo on top! so gonna do that next time (which is soon πŸ˜› )
      glad you enjoyed it!
      have a wonderful week :)

  2. Gorgeous gorgeous GORGEOUS food styling in this one Bec. Love the look of the open sandwiches – such a classic, delicious combination. I’ve used similar toppings on a fresh pizza base also. Delicious with a drizzle of balsamic or some crumbled, crisp prosciutto for saltiness. Good luck with exams! Hugs xxxx

    • thank-you so much for your lovely comment Laura!! πŸ˜€
      ooo yes on pizza it is also so delicious! love the idea of prosciutto! so gonna try that :)

      thank-you for your well wishes! πŸ˜€ xxxo

  3. your lyrical writing and gorgeous pictures make me want to hop into your kitchen and make a pumpkin sandwich with you — can’t wait to see what you come up with next :)

    • thank-you very much! πŸ˜€ your comment means a lot! :)
      i’m looking forward to whipping on the apron and blasting that oven up! – Christmas is right round the corner – so naturally im insanely excited for all things gingerbread πŸ˜›

    • Thank-you very much Ada! πŸ˜€
      Means a lot :)
      hope your having a wonderful weekend!

  4. Wow …. I thought the bread was going to be made from pumpkin – really love everything about this sandwich … it’s just shouting at me .. make me .. Make Me … MAKE ME! So this will be bookmarked.
    I wish you a pleasant weekend.

  5. It sounds, awesome. I wouldn’t mind digging in right away. Plus it has all my favourite ingredients, roasted pumpkin, pine nuts and feta. Lovely combination. And the caramelized onions…tasty and mouthwatering. Thanks for sharing!

    • thank-you very much Liz! It was my pleasure :)
      they’re some of my favourite ingredients too! πŸ˜€ next im doing it in a pasta – mmmmmmmmmm πŸ˜›

  6. Wow, what a gorgeous sandwich and gorgeous photos! I love love love traditional bruschetta, too, but this looks like a creative and tasty fall twist on it that turns it into a different (also lovely) dish entirely.

    • thank-you very much Allison! πŸ˜€
      yes – perfect for fall! full of pumkiny goodness :)
      thank-you for your lovely comment πŸ˜€

Leave a comment