Pork belly and Chanterelle sandwich with grilled pumpkin — Daniel Pettersson

• 2pc sliced rustic white bread (1 cm thick)
• 40g sliced pan fried salted pork belly
• 30g fried chanterelle mushrooms mixed with fried onions in slices
• 25g grated Västerbottens cheese (Gruyere cheese will do)
• 35g sliced grilled butternut pumpkin

Top temperature: 249°C
Bottom temperature: 220°C
Total time: 1.00 min
Microwave: 20
Before/After: Before
Flex: On
Food temperature: +4°C

• Build the sandwich cold ensuring all ingredients are contained within the bread.
• Place the sandwich in the SpeeDelight close the lid and select the appropriate setting.