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.
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 20 minutes | Servings: 4 |
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.
