Ham, Shrimp and Vegetable Sandwich

Ingredients

• 250 g pumpkin flesh (e.g., butternut, Hokkaido)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 2 Tomatoes
• 0.5 head lettuce
• 4 radishes
• 120 g mayonnaise
• 2 tbsp Lime juice
• 1 tbsp freshly chopped dill
• 1 tbsp Worcestershire sauce
• A handful of sprouts (optional)
• 8 small slices whole-grain bread
• 150 g Camembert cheese
• 4 slices toast bread
• 4 slices Smoked Salmon
• 16 cocktail shrimp
• 1 untreated lime (zest)
• 4 mini wheat bran rolls
• 8 slices Serrano ham

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Cut the pumpkin into thin strips. Place on a parchment-lined baking sheet, season with salt and pepper, drizzle with olive oil, and roast for about 30 minutes, turning occasionally.

3. 3.

   Meanwhile, wash the tomatoes, remove stems, and slice the flesh. Wash lettuce leaves, dry, and tear into pieces. Clean radishes, slice thinly or shave. Mix half of the mayonnaise with lime juice and dill; season with salt and pepper. Combine remaining mayo with Worcestershire sauce and pepper; season similarly. Rinse sprouts and drain well.

4. 4.

   Briefly grill whole-grain bread slices on a hot grill, remove, let cool slightly, then drizzle with olive oil. Top half of each slice with pumpkin strips, sliced camembert, tomatoes, lettuce, and sprouts, then cover with another bread slice.

5. 5.

   Cut toast slices diagonally in half and spread lime mayonnaise on them. Top half with smoked salmon, shrimp, and a bit of lettuce; garnish with lime zest and cover with another slice.

6. 6.

   For the ham sandwich, horizontally halve rolls and spread Worcestershire mayo. Layer with ham and radishes, then close the halves.

7. 7.

   Stack one pumpkin-cheese sandwich, one shrimp sandwich, and one ham sandwich together and serve.