Did you ever read ‘There’s a Monster at the End of this Book’ when you were a kid? The charming paperback where Grover gets word that there’s a monster at the end of the book and tries desperately to prevent you, the reader, from turning all the pages – gluing, taping, building a brick wall in an attempt to avoid crossing paths with the monster?
And then he’s the monster?
Ahhh, what an unexpected twist. ;0)
I felt that way a little as I sat down to write this post; in fact, when I started working on this recipe at all, it occurred to me that I would be sharing something a little scary, a little surprising, perhaps a little monstrous at the end of this post.
There’s a sandwich on this blog.
I know. I was surprised, too.
So just keep in mind: there is a sandwich at the end of this post. Read on if you dare. :P
I have a love-dislike relationship with sandwiches. Mostly dislike. I’ve come to associate them with feeling physically ill. Tired. Bloated. Also guilty.
On the rare occasion I find a gluten-free sandwich option in a restaurant, I may consider trying it out, but there is usually something else on the menu I’d rather have (and that I know will leave me feeling better afterwards). BUT then, there are the days when a sandwich just sounds super appealing and I happen to have awesome GF bread handy or the inspiration strikes to combine specific fillings… and magic happens.
There’s still a sandwich at the end of this post.
What’s your stance on sandwiches? Super convenient food? Delicious, balanced lunch? Bread doesn’t faze you? Bread is the devil?
Let me just say: this particular combo of nourishing, plant-tastic sandwich ingredients was darn yummy and helped to ease some of my silly sandwich guilt. Instead, being able to embrace the value of each of its components, separately, made the whole combo a little more awesome – bread and all. It’s all in the balance, hey?
Caramelized onions, avocado and pureed pumpkin, to be precise. Yeah, I know. It was pretty inspired. ;)
So, about that sandwich at the end of this post. We’re there. The steps to make it are below. I won’t try to stop you. Go ahead. Have a panini. Say goodbye to sandwich guilt. This one is actually good for you.
P.S. Mad props to Plate Joy for the incredible photography. Also - check them out if you'd like the ingredients for this (and hundreds of other amazing meals) delivered to your door. Nom.
- 2 tsp olive oil, divided
- 1/3 medium yellow onion, sliced into rounds
- 2 slices gluten-free bread
- 2 tbsp pureed pumpkin
- ¼ avocado, thinly sliced into strips
- In a medium skillet, heat 1 tsp olive oil until glistening over medium heat. Add onions and sautee about 12 minutes until they start to brown.
- In the meantime, spread one side of each slice of bread with the remaining 1 tsp olive oil.
- On one of the slices, spread pumpkin puree on the non-oiled side.
- When onions are cooked, remove skillet from heat and transfer onions to sit on top of the pumpkin.
- Place avocado atop the onions. Season with salt and pepper to taste, then place the other piece of bread on top, oiled-side up.
- Turn the stove back on, return the skillet to the burner.
- Cook sandwich on medium heat, about 2 minutes per side, using a pot lid or a smaller heavy skillet to press the sandwich down into a ‘panini’.