Recipe Intro From feedfeed
Make this sandwich and you will definitely feel like you are doing fall justice! Here, Betty Liu creates a a creamy pumpkin puree for some subtle sweetness with the earthy shiitake mushrooms. Melt it all together with some Land O Lakes® Deli American, and you have yourself a flavorful fall sandwich!
For more Deli American inspired sandwiches, click here!
Prep time 5 minutes
Cook time 60 minutes
Yield: Serves or Makes 2
Preheat oven to 350℉.
Slice pumpkins in half (I slice the cap off the pumpkin for ease of handling). Scoop out the seeds and fibrous guts. Brush with olive oil, then place face down on a baking sheet lined with parchment paper. Roast for 45-50 minutes, or until fork tender. Let pumpkins cool for 10-15 minutes. Remove the skin. Blend with a few tablespoons of water until smooth. If the puree is too runny, heat up in a small saucepan and gently cook off the water until thick, to the point that stirring a wooden spoon will create a trail that doesn’t disappear.
Heat up 2 tablespoon oil or butter on medium, add in scallions and cook for 3-4 minutes, letting the aroma of sautéed scallions arise. Then add shiitake in a single layer. Don’t stir, just let it cook. After 5 minutes, begin to stir, add in garlic and let cook for another 2 minutes, until mushrooms are cooked and golden brown. Season with salt and pepper to taste.
Heat up ½ tbsp oil or butter on medium-low, add sandwich slices to pan, then layer 1-2 slices of Deli American on the surface. If making just one sandwich, place mushrooms on one side, spread pumpkin puree on the other. Or, if making two sandwiches, first spread with pumpkin, then top with mushrooms. Cook slowly until bread turns golden brown and crisp. By this point, most of your Deli American should be melted. Remove from pan, add more butter, and flip and repeat with other side – this side will be faster so be sure to turn heat to low. When toasty and golden brown, remove and enjoy!