Squash, Manchego And Balsamic-Onion Grilled Cheese
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
41
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Maple Syrup1 tsp
Chili Powder1
Maui1 cup
Balsamic Vinegar1 tsp
Sugar1 cup
Almond (sliced, toasted)Directions:
1
Preheat the oven to 425 degrees F
2
Line a baking sheet with parchment paper
3
Melt 2 tablespoons butter
4
Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet
5
Roast until golden and soft, about 20 minutes
6
Set aside and let cool
7
Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat
8
Add the onion and toss to coat
9
Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes
10
Stir and add the balsamic vinegar, sugar, and salt and pepper to taste
11
Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes
12
Sandwich build! Butter 1 slice of bread
13
On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego
14
Close with another buttered bread slice, buttered side up
15
Repeat with the remaining ingredients to make 3 more sandwiches
16
Heat a heavy griddle or flat pan over medium heat
17
Melt the remaining 2 tablespoons butter in the pan
18
Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side
19
Low and slow is the key here so you don't kill your bread before the delicious innards get gooey
20
Photograph by James Wojcik