Roast Pumpkin And Spinach Sandwiches Recipe

These roast pumpkin and spinach sandwiches are a delicious and healthy option for lunch or dinner. The roasted pumpkin adds a sweet and savory flavor, while the spinach provides a fresh and nutritious element. The combination of these ingredients, along with the creamy feta cheese and tangy balsamic glaze, creates a satisfying and flavorful sandwich. Whether you're a vegetarian or simply looking for a meatless meal, these sandwiches are sure to impress.

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Vegdiet
53minstotal
15minsPrep
38minsCook
53m.total
15m.Prep
38m.Cook
Roast Pumpkin And Spinach Sandwiches
plan
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ingredients serve

Ingredients for Roast Pumpkin And Spinach Sandwiches Recipe

  • 1/4 Small Pumpkin, Peeled And Sliced
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1 cup Fresh Spinach
  • 1 Slices Bread
  • 0.13 cup Crumbled Feta Cheese
  • as required Balsamic Glaze, For Drizzling

Directions: Roast Pumpkin And Spinach Sandwiches Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.Cut the pumpkin into thin slices and place them on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  • STEP 3.Roast the pumpkin in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
  • STEP 4.While the pumpkin is roasting, prepare the spinach by washing and drying it thoroughly.
  • STEP 5.In a large skillet, heat some olive oil over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
  • STEP 6.To assemble the sandwiches, spread a layer of feta cheese on one side of each bread slice.
  • STEP 7.Top the feta cheese with a generous amount of roasted pumpkin slices and wilted spinach.
  • STEP 8.Drizzle balsamic glaze over the filling and cover with the remaining bread slices.
  • STEP 9.Heat a panini press or grill pan over medium heat. Place the sandwiches on the press or pan and cook for 3-4 minutes, or until the bread is toasted and the cheese is melted.
  • STEP 10.Remove the sandwiches from the heat and let them cool slightly before serving.
  • STEP 11.Serve the roast pumpkin and spinach sandwiches warm, and enjoy!

Cooking Tips

  • You can use any type of bread for these sandwiches, such as ciabatta, whole wheat, or sourdough.
  • Feel free to add additional toppings to the sandwiches, such as sliced tomatoes or avocado.
  • If you don't have a panini press or grill pan, you can use a regular skillet and press the sandwiches down with a spatula while cooking.
  • These sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or microwave before serving.

Storage and Serving

  • Store the sandwiches in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the sandwiches in a toaster oven or microwave until warmed through.
  • Serve the sandwiches warm as a delicious lunch or dinner option.
Nutrition
value
137
calories per serving
7 g Fat5 g Protein10 g Carbs8 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    5g
  • Carbs
    10g
  • Fiber
    8g

MacroNutrients

  • Carbs
    10g
  • Protein
    5g
  • Fiber
    8g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    2mg
  • Vitamin A
    709mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    83mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    < 1mg
  • Phosphorus
    133mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp