Spalla di San Secondo Sandwich

Method

1. Prepare the pumpkin: cut it in half with a serrated knife, remove the seeds and peel with a spoon. Slice thickly.
2. Grill the pumpkin slices on a hot barbecue or grill pan for about 5 minutes per side until tender and charred.
3. Sprinkle a small amount of coffee powder over the grilled pumpkin for a smoky flavor.
4. Blend the grilled pumpkin into a coarse cream without adding any liquid. Set aside.
5. Clean the mushrooms by wiping them with a damp cloth; do not wash them under water. Slice them thickly.
6. In a pan, heat abundant olive oil with a split clove of garlic. Sauté the mushrooms until golden and crispy. Season with salt, pepper, sage, and rosemary.
7. Remove the mushrooms and keep the flavorful oil in the pan.
8. Prepare a quick spinach salad: toss baby spinach with a few pine nuts, a handful of raisins, salt, and olive oil. Do not overmix.
9. Slice the artisan bread (preferably a nutty loaf) thinly. Briefly toast both sides on the same pan or grill.
10. Brush the inner side of one bread slice with the mushroom-infused oil from the pan.
11. Place thin slices of fior di latte (fresh mozzarella) on the same slice and let it melt slightly.
12. Spread a generous layer of pumpkin cream on the other slice of bread.
13. Spread a little mustard on the pumpkin cream.
14. Layer the Spalla di San Secondo slices (slightly warm if possible) on the mustard.
15. Top with the sautéed mushrooms.
16. Add the spinach salad on top of the mushrooms.
17. Close the sandwich with the mozzarella-covered slice, press gently, and serve immediately.