Tuesday, October 25, 2011

Squash, Manchego, and Balsamic-Onion Grilled Cheese

This past summer we watched Jeff Mauro become “The Next Food Network Star” as the Sandwich King.  Last night we tried one of his recipes for the first time.  One bite and we were sold!
Meatless Monday Menu – Squash, Manchego, and Balsamic-Onion Grilled Cheese, Salad
Farm Share Food – Carnival Squash, Onions, Tomatoes
Check out the link to Jeff’s sandwich.  He uses Butternut Squash and it has the recipe for starting from scratch.  I had leftover roasted Carnival Squash which became an ingredient in our sandwiches, making for a delicious dinner on another busy weeknight.
Squash, Manchego, and Balsamic-Onion Grilled Cheese

Printable Version

12 half rings of leftover Spicy Roasted Squash, trimmed of skin
1 T butter, plus butter to spread on sandwich bread
1 large onion, thinly sliced
¼ cup balsamic vinegar
1 t sugar
Salt and Pepper
8 slices country bread
1 pound manchego cheese, thinly sliced
1 cup almonds, toasted
Melt butter in a skillet over medium-low heat.  Add the onion and toss to coat onion with butter.  Begin to caramelize onions, 10 – 15 minutes.  When the onions begin to brown add balsamic vinegar, sugar, and salt & pepper to taste.  Continue to caramelize the onions, stirring often until the mixture thickens and a sweetness develops – about 15 minutes.
Build sandwiches.  Butter one sliced of bread.  On the unbuttered side add ingredients in this order – manchego, squash, onions, almonds, manchego.  Close with another buttered sliced of bread.  Build 3 additional sandwiches.
Heat griddle over medium heat.  Cook each sandwich 4 minutes per side.  Low and slow is the key to nicely crisped bread with melted, gooey insides.

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