As the season changes, so does your menu, and now we're bringing you the delicious "Autumn Grilly". Use our Panini Grilly Presliced to make this dish with the warm, earthy flavours of autumn in just 20 minutes. Perfect for varying the menu of your sandwich shop, this seasonal suggestion will also be perfect to add to the menu of your café or full-service restaurant.​

Preparation : 15 minutes
For the roasted vegetables pumpkin & fennel:
Cut the veggies into thick slices/pieces ( app. 0,5 cms thick) , place them on a baking tray lined with baking paper, brush them with olive oil, add the herbs, salt and pepper. Bake at 190° for about 25 minutes. ​

For the beetroot cream:
Drain the chickpeas, blend them with the beetroot, lemon juice, 1 tablespoon of olive oil, salt & pepper until a smooth, homogeneous cream is obtained. ​

For the stewed cabbage:
Remove the inner rib from the leaf of the cabbage, then stew in a pan with oil, a clove of poached garlic and salt, on a low heat for about 15 min.
Dressing : 5 minutes
Bake the Grilly at 190° for 4-5 minutes, let it cool and then cut it. Spread the beetroot cream on both inner sides, then stuff the inside by alternating the pumpkin, cabbage and fennel.
Chef's tip
Remember to refrigerate any leftover beetroot cream chickpea cream and roasted vegetables for future use.