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

• 8 thick slices of sourdough bread

• 1/2 butternut squash

• 2 tablespoons minced tarragon

• 2 tablespoons minced shallot

• 6 tablespoons honey mustard

• 3 tablespoons sherry vinegar

• 1 teaspoon black pepper

• 2.5 teaspoons kosher salt

• ½ red onion

• 4 slices smoked mozzarella

• 4 tablespoons softened butter

Directions

1. Preheat the oven to 425F

2. Peel and deseed the squash and cut into ½ inch thick slices.

3. Mix the mustard, vinegar, shallot, tarragon, salt, and pepper and brush it onto the squash slices.

4. Arrange the squash on a baking sheet and bake until browned and fork tender, Allow to cool.

5. With a sharp knife, very thinly slice the red onion and the mozzarella.

6. Spread the butter on one side of each slice of bread.

7. 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!

8. Heat a large saute pan on medium-low heat.

9. Working two at a time, griddle the sandwiches until the inside is melty and the outside is golden brown and delicious.