Roasted Apple and Squash Sandwich
Featured Product
Ancient Grain Roasted butternut squash and red onion, served on toasted Ancient Grain with melted mozzarella and green apple slaw.
Ingredients
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1 Red Onion, sliced laterally to ¼-inch
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1 (2 lb.) Butternut Squash (neck portion only), peeled and sliced laterally to (8) ½-inch
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2 Tbsp. Olive Oil
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Kosher Salt and Pepper
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2 tsp. Fresh Thyme Leaves
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2 Green Apples, cut into matchsticks
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Juice of ½ Lemon
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3 Tbsp. Olive Oil
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Kosher Salt and Pepper, to taste
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2 tsp. Fresh Thyme leaves
Green Apple Slaw
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½ C. Apple Butter
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6 oz. Fresh Mozzarella, thinly sliced
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Baby Arugula
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8 Slices Canyon Bakehouse Ancient Grain Bread, lightly toasted
Sandwich
Directions
- Prepare a baking sheet with parchment paper and preheat the oven to 375.
- Place the sliced onion and squash on the parchment paper and brush both sides with olive oil. Season with kosher salt, pepper, and fresh thyme leaves.
- Roast the veggies for 10 minutes on each side until fork tender, golden and crispy at the edges.
- Combine the prepared apples, lemon juice and olive oil in a bowl and toss to coat. Season the mixture with kosher salt, pepper, and fresh thyme leaves. Set aside.
- Transfer the roasted veggies to a plate.
- Spread four slices of lightly toasted bread with apple butter and top with mozzarella. Arrange them on the sheet pan and place it under a broiler until the cheese is just melted, about 1 minute.
- Assemble the melty toasts with roasted veggies, apple slaw and baby arugula. Place the remaining toasted bread slices and close the sandwiches.