The pumpkin and cream cheese sandwiches are an original and irresistible idea, perfect for an autumn appetizer or a quick but tasty dinner. The pumpkin, baked until soft and sweet, is spread on the bread as a creamy and fragrant base. To complete everything, two delicious variations: one with gorgonzola and walnuts, with a strong and enveloping flavor, the other with stracchino and cashews, more delicate but just as creamy and crunchy. After a passage in the oven, the sandwiches become golden and delicious, ready to be enjoyed hot and fragrant. A simple, yet surprising idea. If you love bread, try the zucchini bread cake, the cheesy piadipizza, the brie bread crown or the baked rolled toast.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the preparation of the pumpkin and spreadable cheese sandwiches
- 2 ciabatta rolls
- Half pumpkin
- to taste salt and pepper
- 4 tbsps extra virgin olive oil
- 4 leaves sage
- 2 oz gorgonzola
- 2 oz stracchino
- to taste walnuts and cashews
Tools
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- Baking Pan
Steps for the preparation of the pumpkin and spreadable cheese sandwiches
Start with the pumpkin: wash it, cut it into quarters, and remove seeds and strings. Place it on a baking sheet lined with parchment paper and season with oil, salt, and sage. Bake at 392°F until soft.
Cut the rolls in half lengthwise. Drizzle the crumb with a little oil. Spread the pumpkin using a fork. You will obtain a coarse cream. Enrich one sandwich with gorgonzola and walnuts and the other with stracchino and toasted cashews.
Close the sandwiches and place them back in the oven for 5-7 minutes, just enough time to melt the cheese and make the bread crispy. Serve the sandwiches hot.
Storage
Store the sandwiches in the fridge until the next day.
