Roasted Pumpkin And Grilled Sage Cheese

I had some leftovers of pumpkin in the fridge, and since that season has been grilled cheese, the only right thing to do is the sandwich between a layer of fresh baked butter bread with sage, mozzarella, and an omelet. This bread has everything that is right for it: earthy Sage plays well with grilled sweet pumpkin; top eggs easily gives you a little yellow action; and mozzarella is meltiest. It falls in a sandwich!

In a small saucepan, heat a little medium heat and cook eggs, more than easy, according to your wishes. I keep mine on soft medium. Remove the eggs and add a little butter and crisp up the sage leaves, flipping as needed. Remove the wise man from the pan.

  • oil
  • 1 large egg
  • 3-4 slices of oven-baked pumpkin
  • salt and pepper
  • 1 tablespoon of butter
  • 3-4 sage leaves
  • 2 slices of selected bread
  • 2 slices of mozzarella


  1. Place 1 slice of bread down on a cutting board and sprinkle with sliced ​​mozzarella, crispy sage, roasted pumpkin, and omelet. Season with salt and pepper to taste. Lie on another piece of cheese and the remaining pieces of bread. Heat 1/2 tablespoon of butter in the medium-low head and add the sandwich to the pan. Cook slowly until the bread is golden brown and grilled. Most of your cheese must melt when it's time to flip. Remove the sandwich from the pan and add another touch of butter. When melting. Add the sandwich back to the pan, both sides on. Both sides of the grills are slightly faster, so reduce the heat to low and keep a close eye on it. When it is brown and perfect, lift it from the pan, and enjoy the heat!

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