How to Make Roasted Pumpkin

I had some leftover roast pumpkin in the fridge, and since it’s grilled cheese season, the only right thing to do was sandwich it between layers grilled crisp buttered bread with sage, mozzarella, and a fried egg. This sandwich has everything right going for it: the earthiness of the sage plays well with the sweet roasted pumpkin; the over easy egg gives you a bit of yolk action; and the mozzarella is the meltiest. It’s fall in a sandwich!

makes 1 sandwich
prep time: 5 minutes
active time: 5 minutes
total time: 10 minutes

OIL
1 LARGE EGG
3-4 SLICES OVEN-ROASTED PUMPKIN
SALT AND FRESHLY GROUND PEPPER
1 TABLESPOON BUTTER
3-4 SAGE LEAVES
2 SLICES BREAD OF CHOICE
2 SLICES MOZZARELLA



In a small pan, heat up a bit oil over medium heat and cook the egg, over easy, to your liking. I kept mine at medium soft. Remove the egg and add a bit of butter and crisp up the sage leaves, flipping as needed. Remove the sage from the pan.

Place 1 slice of bread down on a cutting board and top with a slice of mozzarella, the crispy sage, roasted pumpkin, and fried egg. Season with salt and pepper to taste. Lay on another slice of cheese and the remaining slice of bread. Heat up 1/2 tablespoon of butter on medium-low head and add the sandwich to the pan. cook slowly until bread is golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Remove the sandwich from the pan and add a touch more butter. When melted. Add the sandwich back to the pan, second-side in. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!