This sandwich is my favorite during this time of year. The butternut squash works perfectly on this, and the almonds add a nice crunchy texture to the sandwich.
You will need:
5 Tbsp. Butter (unsalted), plus extra for the bread
1/2 Butternut Squash, peeled, seeded, and sliced 1/4 in. thick
1/2 tsp. Chili Powder
2 Tbsp. Maple Syrup
Salt and Pepper
1 Sweet Onion, thinly sliced
1/4 C. Balsamic Vinegar
1 tsp. Sugar
8 Slices Country White Bread
1 C. Sliced Almonds
1 Lb. Manchego Cheese, thinly sliced
1. Preheat oven to 425°F. Line a baking sheet with foil. Melt 2 Tbsp. butter and toss the squash in the butter, maple syrup,chili powder, and salt and pepper (to taste) on the baking sheet. Cook for about 20 minutes and let cool.
2. While the squash is cooking melt 1 Tbsp. butter in a skillet on medium-low heat. Add the onion. Cook without stirring for 10-15 minutes (or until the onion develops a deep brown color). Add the balsamic vinegar, sugar, and salt and pepper (to taste). Cook, stirring occasionally for another 15 minutes, or until the mixture thickens.
3. Butter 1 slice of bread. On the un-buttered side place the manchego, squash, onions, almonds, and more manchego. Add another slice of buttered bread on top. Repeat to make 3 more sandwiches.
4. Heat a skillet or griddle over medium heat. Melt the remaining 2 Tbsp. of butter in skillet. Cook until the cheese starts to melt (about 3-4 minutes each side).
Makes 4 Sandwiches