Crispy Pumpkin and Turkey Sandwich

Method

1. Preheat the oven to 190°C (static heat). Cut the pumpkin into equal-sized pieces. Place on a baking sheet, drizzle with oil, add salt, rosemary sprigs, and a clove of garlic (with skin). Sprinkle with pecorino cheese. Roast for 20-25 minutes until soft and golden.
2. While the pumpkin roasts, prepare the turkey. Cut the turkey breast into strips about 4 cm long. Beat an egg with a pinch of salt. Dip the turkey strips in the egg, then coat with panko breadcrumbs. Fry in hot oil until golden and crispy. Drain on paper towels. Do not salt immediately.
3. After roasting, squeeze the roasted garlic cloves out of their skin and mash. Mix into mayonnaise to make garlic mayonnaise.
4. Remove the rosemary from the roasted pumpkin. Mash the pumpkin with a fork to make a puree.
5. Cut the bread roll in half. Drizzle with a little oil and a pinch of salt. Toast in the oven for about 5 minutes until crispy.
6. Assemble: Spread garlic mayonnaise on the bottom half of the bread. Place the fried turkey strips on top. Add a little salt. Spread the pumpkin puree on the top half. Close the sandwich.
7. Serve immediately.