Cranberry Pumpkin Seed Morning Sandwich

Sweet and savoury is at a high with this breakfast sandwich. Bite into our sweet and crunchy Cranberry Pumpkin Seed bread slathered in pumpkin maple butter and savour the juicy veggie patty and melted Monterey Jack cheese. This recipe is sure to brighten any morning.

10 min

25 min

2 Servings

Made with Cranberry Pumpkin Seed Bread

Ingredients

4 slices of Stonemill® Bakehouse Cranberry Pumpkin Seed bread
1 cup (200g) of sliced mushrooms (sautéed until tender, add salt and pepper to taste)
2 slices of Monterey Jack cheese (for vegan alternate: vegan cheese)
2 vegan sausage patties
1/2 cup (100g) of chopped arugula
6 tablespoons (90ml) of pumpkin maple butter

Directions

Toast the bread.
Grill the vegan sausage patty, and separately grill the mushrooms.
Place the cheese and the mushrooms on top of the cooked patties and grill.
Spread warmed pumpkin butter on the toasted bread slices.
Place the patties and arugula on top of one slice, then place the remaining slice of bread on top.
Slice and dig in.