Savory Roast Pumpkin Sandwiches with Cherry Tomatoes & Baby Greens
Roast Pumpkin & Tomatoes:
8oz fresh pumpkin, peeled and sliced
2 tablespoons Gil’s Double Garlic Extra Virgin Olive Oil
2 teaspoons Big Sur Bread Dipper Seasoning
1 cup cherry tomatoes, halved
8 slices rustic French or Italian bread
3 tablespoons Gil’s Double Garlic Extra Virgin Olive Oil
1/4 cup mayonnaise
1 cup baby greens
Salt and pepper to taste
Preheat oven to 425°F and line a large baking sheet with parchment paper. Place the sliced pumpkin on the baking sheet, drizzle with olive oil, and sprinkle with bread dipper. Place in the oven and roast for 12 minutes. Remove the baking sheet from the oven, flip the pieces of pumpkin over, and add the halved tomatoes the sheet. Return to the oven and continue to roast for another 5-10 minutes or until the pumpkin is tender. Remove from the oven and set aside.
Place bread slices on another large baking sheet, and drizzle with olive oil. Place in the oven to toast, approx. 3-5 minutes or until lightly golden. Spread toasted bread with mayonnaise and fill sandwiches with roasted pumpkin, roasted tomatoes, and baby greens. Season the sandwiches to taste with salt and pepper before serving.