Butternut Squash & Goat Cheese Sandwiches
A generous slather of creamy goat cheese and thick slices of cooked squash on toasted ciabatta—say hello to your new work lunch.
Ingredients
- 1/4 cup olive oil
- 1 medium butternut squash (2 lb.), neck peeled and cut into eight 1/2-inch thick slices
- 4 ciabatta rolls, split and toasted
- 1 small package (4 oz.) fresh goat cheese
- 2 tsp. orange zest
- Shredded radicchio, fresh basil leaves, and balsamic vinegar, for topping
Preparation
In large skillet, heat oil over medium. Add squash; season. Cook until tender, about 4 minutes per side. Top roll bottoms with cheese, orange zest, squash, radicchio, basil, vinegar, and roll tops.