Panini Bresaola, Red Onions and Roasted Pumpkin

Ingredients:

• 1 small pumpkin
• 2 red onions
• 8 slices of bresaola
• 4 panini buns
• 4 slices of mozzarella cheese
• 3 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin into small pieces, removing the seeds and skin. Cut the red onions into similar small slices.
3. Place the pumpkin and red onions on a baking tray, drizzle with olive oil and season with salt and pepper.
4. Roast for 30 minutes or until the pumpkin is cooked through and caramelized.
5. While the pumpkin and onions are cooking, slice the paninis in half. Then, layer the bresaola onto the bottom half of the paninis.
6. Place a slice of mozzarella cheese on top of each slice of bresaola.
7. Once the pumpkin and onions are cooked, remove from the oven and let them cool for a few minutes.
8. Add a few slices of roasted pumpkin and red onion on top of the mozzarella cheese.
9. Drizzle balsamic vinegar over the vegetables and cheese layered on the panini.
10. Close up the sandwich with the top half of the panini.
11. Toast the sandwich in a panini press or on a pan until the cheese melts and the bread is golden brown.
12. Serve immediately while hot.

Verdict:

This panini sandwich is hearty and delicious with a combination of sweet and savory ingredients. The bresaola adds saltiness while the roasted pumpkin and red onions bring a touch of sweetness. The melted mozzarella cheese adds a smooth, creamy texture to the sandwich.

Serving Suggestions:

Serve the sandwich with a side of chips or a fresh green salad. The sandwich pairs well with a glass of red wine or a cold beer.