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A sandwich featuring arugula, jambon, and Emmental cheese.
Wash the pumpkin thoroughly, slice with the skin on, and remove the seeds.
Cut the pumpkin into 1cm thick slices and steam for 10 minutes until cooked.
Slice the campagne bread and lightly toast it in a toaster.
Place the steamed pumpkin on top of the toasted campagne bread.
Top the pumpkin with walnuts, cranberries, and sweet cream cheese.
Drizzle with olive oil and season with salt and pepper.
Cover with another slice of bread to complete the sandwich.
