This sandwich is so simple you could probably use any creamy cheese, roasted vegetable and herb combination and it will be delicious. That said, patty pan squash roasting recipe linked here has a sweetness and a good kick that makes this recipe the perfect combination of savory, sweet, salty, and just enough sour to give it a little bite.
A few notes: before assembling the sandwich, taste the squash and sprinkle on salt if needed. Under salting is one of two things I have found to be ruinous for this sandwich's deliciousness. The other is fresh oregano, which can overpower. Make sure you chop fine and sprinkle evenly, or use a pinch of dried oregano if you want to be safe.
Ingredients
4 rounds roasted patty pan squash, warmed if refrigerated
1/4 cup mild to medium cheddar cheese, grated
1/8 tsp very finely chopped fresh oregano
softened butter
2 sliced of your favorite artisan bread
Butter one side of each slice of bread. Heat a pan over medium heat, and when heated lay one slice of bread butter side down into pan. Sprinkle with a pinch of oregano, then half the cheese. Lay squash on top, then top with remaining cheese and oregano. Place second slice of bread on top and flip sandwich over. Toast for 1 or 2 minutes or until underside is golden brown.
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