Pumpkin and Shiitake Melt

This post is in partnership with Land O’Lakesand The Feedfeed.

My husband’s favorite cheese is American. He loves it in any way – in burgers, melted in sandwiches, even lone-standing. So, when The Feedfeed reached out to me to create a sandwich with it, I immediately thought of that melty, goo-ey potential of melted American. When I tried Land O Lakes®Deli American, I immediately fell in love. Now this is made for a sandwich. It’s creamy, thick, and melts so beautifully when heated.

I was asked to create a sandwich that is inspired by my hometown, Boston. This is my 5^thyear living in Boston, and I’m still completely enamored by it. Even after 5 years I still feel like I am discovering it. I grew up in California and loved living there, but I absolutely adore the stark season changes on the east coast. And now that fall is ushering in, I’m welcoming it with open arms. I’m so happy to offer this recipe for pumpkin and shiitake melt, something that has since been on a regular rotation in our household (hey, got to use up all that Deli American now!). It’s quick, easy, and super comforting.

You start by roasting pumpkin to create a thick puree. This will end up melding with the melted Deli American, and that combination is sublime. Scallion-sautéed mushrooms provide that umami and texture, and with crispy sourdough bread, this is a sandwich I will eat all season long.

You can also add whatever you want – I’ve added in prosciutto, bacon, even sautéed firm tofu blocks. It’s extremely customizable (it is, after all, a sandwich).

RECIPE: Pumpkin and Shiitake Melt

Ingredients:

8oz shiitake, sliced
2 cloves garlic, minced
2 stalks scallion, chopped finely

2 sandwich sourdough slices
4 slices of Land O Lakes®Deli American
1 sugar pumpkin, or a wedge of a large pumpkin

Directions

Preheat oven to 350F.

Slice pumpkins in half (I slice the cap off the pumpkin for ease of handling). Scoop out the seeds and fibrous guts. Brush with olive oil, then place face down on a baking sheet lined with parchment paper. Roast for 45-50 minutes, or until fork tender. Let pumpkins cool for 10-15 minutes. Remove skin. Blend with a few tablespoons of water until smooth. If puree is too runny, heat up in a small saucepan and gently cook off water until thick, to the point that stirring a wooden spoon will create a trail that doesn’t disappear (see photo above).

Heat up 2 tablespoon oil or butter on medium, add in scallions and cook for 3-4 minutes, letting the aroma of sautéed scallions arise. Then add shiitake in a single layer. Don’t stir, just let it cook. After 5 minutes, begin to stir, add in garlic and let cook for another 2 minutes, until mushrooms are cooked and golden brown. Season with salt and pepper to taste.

Heat up ½ tbsp oil or butter on medium low, add sandwich slices to pan, then layer 1-2 slices of Deli American on the surface. If making just one sandwich, place mushrooms on one side, spread pumpkin puree on the other. Or, if making two sandwiches, first spread with pumpkin, then top with mushrooms. Cook slowly until bread turns golden brown and crisp. By this point, most of your Deli American should be melted. Remove from pan, add more butter, and flip and repeat with other side – this side will be faster so be sure to turn heat to low. When toasty and golden brown, remove and enjoy!