I'm a Sandwich Convert

I usually think it’s ridiculous when I read a recipe for a sandwich. I mean, come on…it’s a sandwich. How difficult can it be to layer some stuff on bread or in a wrap and eat it?

Then I saw the following recipe in our Food Network Magazine, and I became a believer that while sandwiches are still certainly an easy fix for lunch or dinner, sometimes it’s nice to have some inspiration for what to combine between those bread slices.

Its preparation may seem more complicated than what you wish to mess with, but trust me that you will be pleased with the result. The most time-consuming part is roasting the sliced butternut squash, but you could do this a day in advance. Or, you can do what I did: choose a squash with a much skinnier neck. You’ll need more slices, but they won’t take as long to bake. I even went a step further and used my toaster oven instead of having to preheat the real oven.

One more tip…there are two types of manchego cheese: firm and semi-firm. Firm is more like Parmesan, and therefore great for grating, but nearly impossible to slice. This sandwich needs semi-firm manchego, which I was unable to locate. You can sub out the manchego with mozzarella, Monterey Jack, or Cheddar. I went with a nice, fresh mozzarella and was very pleased with the results.


Squash, Manchego and Balsamic-Onion Grilled Cheese

5 tablespoons unsalted butter, plus more for the bread
½  butternut squash, peeled, seeded and sliced ¼ inch thick
2 tablespoons maple syrup
½ teaspoon chili powder Kosher salt and freshly ground pepper
1 Maui or other sweet onion, thinly sliced
¼ cup balsamic vinegar
1 teaspoon sugar
8 slices country white bread
1 pound manchego cheese, thinly sliced
1 cup sliced almonds, toasted

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Melt 2 tablespoons butter. Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet. Roast until golden and soft, about 20 minutes. Set aside and let cool.
Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add the balsamic vinegar, sugar, and salt and pepper to taste. Cook for about 15 more minutes or until the onion mixture thickens and develops an intense sweetness, stirring frequently.

Build your sandwich! Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.

Heat a heavy griddle or flat pan over medium heat. Melt the remaining 2 tablespoons butter in the pan. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side. Low and slow is the key here so you don't kill your bread before the delicious innards get gooey.

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