Pumpkin Breakfast Sandwich
makes 1 sandwich with leftover pumpkin butter
Part One: Pumpkin Maple Butter
1/2 cup canned pumpkin
1 Tbsp maple syrup (grade B is my preference)
2 tsp olive oil
pinch of sea salt (truffle salt is even better)
Optional: dash of pumpkin pie spice for spiced complex flavors
to make: heat in microwave for 30 seconds, stir well.
Part Two: Sandwich Ingredients
1 patty vegan sausage - GimmeLean brand used here
-> brush patty with olive oil and fine black pepper
1/2 cup sliced mushrooms
-> brush with olive oil, salt and pepper
1 thick slice vegan Monterey Jack cheese, I used Follow Your Heart brand
1/4 cup chopped fresh arugula
1 English muffin, whole wheat
2-3 Tbsp pumpkin butter (from above - serve more on the side if you'd like)
optional: 1 tsp hot sauce or dash of cayenne (for heat)
note: I use a panini press to do all my grilling - you could also use a saute pan - grill press helps too.
1. Toast/grill muffin.
2. Grill/press vegan sausage patty. Grill mushrooms.
3. I add the cheese to the cooked patty - then top with the mushrooms and press down my panini press. This prevents the cheese from sticking to the press, but allows it to melt between the shrooms and patty.
4. Assemble: Slather each side of muffin wit your warmed pumpkin butter. Add patty, mushrooms and arugula. Close top. Slice and serve warm.