Panino Fit

Method

1. Chop the pumpkin into small pieces and put it in a saucepan with a splash of water, a pinch of salt, a crushed garlic clove, and a couple of sprigs of thyme. Cook until completely soft and mashed.
2. Deglaze the pumpkin mixture with honey vinegar or apple cider vinegar, remove the garlic and thyme, add black pepper and a touch of spicy chili, and mix until a smooth ketchup texture is achieved.
3. Trim the chicken breast, season with salt, and cook it whole in a pan with a light drizzle of olive oil over medium heat, turning to create a nice crust without burning.
4. Finely shred the purple cabbage and boil it for exactly one minute in water seasoned with salt and a splash of vinegar, then drain.
5. Dress the warm cabbage with lemon juice, sesame seeds, a pinch of salt, pepper, and a tiny drop of olive oil, then mix well.
6. Slice the cereal bread and toast it briefly in the same pan used for the chicken to catch the flavors.
7. Slice the cooked chicken breast and toss the slices with fresh rosemary leaves.
8. Assemble the sandwich by spreading a generous layer of pumpkin ketchup on the bottom bread, arranging the chicken slices on top, and finishing with the marinated purple cabbage before closing.