Pumpkin Cutlet Sandwich

Name: Pumpkin Cutlet Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Hamburger muffins with sunflower seeds 4; Red cabbage 0.9 lb; Extra virgin olive oil 1.3 tbsp; Apple cider vinegar 1.3 tbsp; Fine salt to taste; Butternut squash. (to be cleaned) 1.5 lbs; Breadcrumbs ¾ cup; Type 00 flour 0.8 cup; Eggs 2; Peanut seed oil 8 ½ cups; Sunflower seed oil 0.875 cup; Eggs 1; Fine salt to taste; Sage 10 leaves; White wine vinegar 2 tsp

it es fr de br

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Average

PRESENTATION

So here's the thing, the pumpkin cutlet sandwich is like this modern twist from Italy that's super exciting if you're tired of the same old burger. I mean, picture a slice of pumpkin—golden and crispy on the outside, tender inside. Really, really tasty. The sweet flavor just shines in a sandwich. And it's not just any veggie sandwich. Nope, it's got those cozy autumn vibes, you know, like in northern Italian kitchens when pumpkins are everywhere. And the sage-flavored mayo? Oh man, it's something else. That herby kick totally boosts the sweetness of the pumpkin, making it way more interesting than your usual pumpkin sandwich recipe. Throw in some shredded cabbage for a fresh crunch and you've got yourself a combo that's hard to resist.

And look, while your usual burgers can be kinda heavy, the pumpkin cutlet sandwich is lighter, more playful. Really refreshing. It's like bridging the gap between the classic panini from Italian bars and the hip street food scene in places like Milan or Turin. Even if you're not vegan or vegetarian, the textures are just so good—crispy outside, moist inside, fresh cabbage crunch. Pretty much perfect. The sage mayo? Totally essential. It pulls everything together, leaving you wanting more. Works great for a quick lunch or even as party food—just slice it up. Honestly, among all the healthy pumpkin recipes out there, this one really stands out. Whether you're on the hunt for plant-based sandwich options or just wanna try something new for fall, this sandwich is spot on with the best seasonal sandwich ideas from Italy’s modern kitchens—no question about it.

INGREDIENTS

For 4 Sandwiches: Hamburger muffins 4 - with sunflower seeds; Red cabbage 0.9 lb (400 g); Extra virgin olive oil 1.3 tbsp (20 g); Apple cider vinegar 1.3 tbsp (20 g); Fine salt to taste

For the Pumpkin Cutlets: Butternut squash. 1.5 lbs (700 g) - (to be cleaned); Breadcrumbs ¾ cup (100 g); Type 00 flour 0.8 cup (100 g); Eggs 2; Peanut seed oil 8 ½ cups (2 l)

For the Mayonnaise: Sunflower seed oil 0.875 cup (200 g); Eggs 1; Fine salt to taste; Sage 10 leaves; White wine vinegar 2 tsp (10 g)

Preparation

How to prepare Pumpkin Cutlet Sandwich

To prepare the pumpkin cutlet burger, start by cleaning the cabbage: remove the outer leaves, then thinly slice it into strips 1. Transfer the cabbage to a bowl and dress with oil 2 and vinegar 3.

Add a pinch of salt 4, mix and set aside 5. Move on to the Mayonnaise with Immersion Blender: pour the egg and oil into a jug 6.

Add the vinegar as well 7 and activate the immersion blender until you achieve mayonnaise consistency 8. Add finely chopped sage 9.

Mix and store in the refrigerator 10. Now focus on the cutlets: trim the pumpkin 11, cut slices about 0.6 inches thick 12 and remove the skin; you will need about 500 grams (about 1.1 lbs) of cleaned pumpkin.

Dip the pumpkin slices first in flour 13, then in beaten eggs 14 and finally in breadcrumbs 15.

Immerse one cutlet at a time in hot oil at 329°F-338°F 16 and fry for a couple of minutes; when they are nicely golden, drain on absorbent paper 17. You are ready to assemble your sandwich: spread some mayonnaise on the bottom half of the sandwich bun 18,

Place the cutlet on top 19, then add a handful of marinated and well-squeezed cabbage 20. Close with the other half of the bun on which you have spread a little more mayonnaise and your pumpkin cutlet sandwich is ready 21!