Butternut Squash Sandwich with Cheddar Cheese and Pickled Red Onion
A gourmet sandwich featuring tender roasted butternut squash, sharp white cheddar, and tangy pickled red onions, served on toasted ciabatta rolls with a flavorful thyme-garlic mayo spread and fresh arugula.
Ingredients
- •1 medium medium butternut squash (about 2 pounds)
- •¼ cup extra-virgin olive oil
- •8 sprigs sprigs thyme
- •2 cloves garlic cloves, smashed
- •1¾ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ cup red wine vinegar
- •1½ teaspoons sugar
- •½ medium red onion
- •¼ cup mayonnaise
- •2 tablespoons Dijon mustard
- •4 rolls ciabatta rolls
- •4 slices white cheddar
- •1 cup arugula
- •to taste chips
Cooking Instructions
- 1.
Arrange racks in middle and upper thirds of oven; preheat to 450°F. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into 1/4"-thick planks (about 2 1/2" long). Slice body into 1/4" pieces.
10 min
- 2.
Divide squash, oil, thyme, garlic, 1 tsp. salt, and 1/2 tsp. pepper between 2 rimmed baking sheets. Toss to combine, then arrange in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18-20 minutes.
20 min
- 3.
Meanwhile, bring vinegar, sugar, remaining 3/4 tsp. salt, and 1/2 cup water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.
15 min
- 4.
Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.
5 min
- 5.
Slice rolls in half and toast in oven 5 minutes. Spread 2 Tbsp. mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 Tbsp. pickled red onion, and arugula. Serve with chips alongside, if using.
10 min
- 6.
Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.
