| Preparation | 15-20 mins |
| Cook | 10 mins |
| Serves | 1 |
Ingredients
- 2 slices of sourdough bread
- 1 cup pumpkin cubes (½-inch cubes)
- ¼ cup crumbled feta cheese
- 4 slices of bacon
- 1 tbsp softened butter
- Salt and pepper to taste
Method
Step 1
Slice a quarter of a pumpkin into 3cm cubes.
Step 2
In a microwave-safe bowl, add the pumpkin cubes and a splash of water. Cover the bowl with a microwave-safe plate and microwave on high for about 3-4 minutes, or until the pumpkin cubes are tender.
Step 3
Drain any excess liquid from the cooked pumpkin cubes and let them cool slightly.
Step 4
Spread the softened butter onto each side of the bread.
Step 5
Pre-heat the Tan-ium 28cm Fry Pan on a medium-high heat, add your bacon to the fry pan and cook until just starting to be crispy.
Step 6
On the unbuttered side of one bread slice, layer the cooked pumpkin cubes evenly.
Step 7
Slice the cooked bacon into smaller pieces and place on top of the pumpkin, top off with feta and season generously with salt and pepper.
Step 8
Place the sandwich in the pan and press it down gently with a Tool Slotted Spatula. Cook for about 2-3 minutes on each side, until the bread is toasted, and the filling is heated through.
Step 9
Allow the sandwich to cool for a minute or two before slicing it in half and serving on our Hue Dinner Plates in Blush.
