Chef Adina Halpern
Serves 4
Crunchy, melty, and savory, this flavorful sandwich is one of my favorite ways to utilize squash in a fun way to keep things interesting but seasonal! I love to eat this with a light, acidic salad or some wilted, garlicky greens
Ingredients
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8 thick slices of sourdough bread
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1/2 butternut squash
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2 tablespoons minced tarragon
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2 tablespoons minced shallot
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6 tablespoons honey mustard
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3 tablespoons sherry vinegar
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1 teaspoon black pepper
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2.5 teaspoons kosher salt
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½ red onion
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4 slices smoked mozzarella
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4 tablespoons softened butter
Directions
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Preheat the oven to 425F
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Peel and deseed the squash and cut into ½ inch thick slices.
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Mix the mustard, vinegar, shallot, tarragon, salt, and pepper and brush it onto the squash slices.
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Arrange the squash on a baking sheet and bake until browned and fork tender, Allow to cool.
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With a sharp knife, very thinly slice the red onion and the mozzarella.
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Spread the butter on one side of each slice of bread.
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To assemble the sandwich, place a layer of squash, followed by a layer of red onion, followed by a layer of smoked mozzarella. Feel free to drizzle on any extra marinade or add a smear of mayo!
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Heat a large saute pan on medium-low heat.
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Working two at a time, griddle the sandwiches until the inside is melty and the outside is golden brown and delicious.