Enjoy this simple open sandwich with a touch of extra crunch and spice
Ingredients
2 slices of sourdough
Thin slices of butternut pumpkin
Carrot
Mushroom
Capsicum
Cucumber
Iceberg lettuce
Mayonnaise
Instructions
Put a tablespoon of oil in a fry pan and bring to a low-medium heat.
Place the slices of butternut pumpkin (3-5mm thick) into the pan, turning regularly until lightly browned on both sides. Once cooked, remove pumpkin from the pan and place on some paper towel to drain any excess oil.
Lightly butter a slice of the sourdough bread, spread mayonnaise thinly on the other.
Using a potato peeler, peel thin 2-inch long slices of carrot and layer onto the buttered bread. Thinly slice the mushroom, capsicum and cucumber and layer on top of the carrot.
Place the cooked pumpkin on top and sprinkle with Kakadu Plum Co Bush Dukkah Australian Mix. Place sliced lettuce next and then complete the sandwich with the final piece of sourdough.
Enjoy fresh or lightly toasted in a sandwich press.
