My Grilled Cheese Inspired By The Fall Season

Oct 29

Written By Logan's Inner Chef

Not your ordinary grilled cheese sandwich that is a perfect fit for the fall season.

Ingredients:

1 small butternut squash

2 slices sourdough bread or rye bread

.5 oz shaved white cheddar

4 slices prosciutto, julienned

1/4 oz arugula

2 tbsp hot sauce (try my fiery fig hot sauce)

1 mandarin orange zested and juiced

3 tbsp oil

2 tbsp butter, unsalted

Tools needed:

Sharp knife

Cutting board

Sheet pan

Pastry brush

Parchment paper

Vegetable peeler

Saute pan

Mixing bowl

Microplane zester

How to make it:

This is a grown up grilled cheese sandwich that is all about fall ingredients as well as the cheese. All ingredients are meticulously chosen to compliment each other and can stand alone at the same time. What you get is a sandwich that has perfect harmony of flavors.

Preheat the oven to 400 F

First, let’s get the butternut squash cooked. Cut the ends off the squash and carefully cut the rind off trying not to cut into the flesh too much. Cut the squash in half just above the seed cavity. Stand the squash upright and slice the squash into 1/8 inch thick slices. For a small squash, you may get between 6-8 slices.

seasoned roasted butternut squash — Roasting butternut squash with coriander, salt and pepper highlights its beautiful flavor.

Lay the slices on a parchment lined baking sheet and brush some oil on both sides with your pastry brush. I have one made from silicone that works great that doesn’t lose any of those bristles. Once the squash is oiled, season with salt, pepper and coriander. Toss in the oven and roast for 30 minutes or until the squash is softened. Remove from oven and cool on countertop.

Preheat your pan over medium low heat.

placing prosciutto on a grilled cheese — Prosciutto is a great replacement for deli ham and gives the sandwich a great savory/salty aspect.

Next, shave the cheese with your vegetable peeler. Lay the shaved cheese on both sides of the bread. Top the cheese with the squash and place the julienned prosciutto on top of the squash. In the video, rolled the prosciutto instead of slicing it in julienne. Either way will work great.

Add 2 tbsp oil to the pan and melt in the butter until it foams. Place the bread open face in the pan and cook until the bread is nice and golden brown and the cheese is melted. This may take a couple minutes.

Dressing the arugula with hot sauce instead of a using vinaigrette works well as it is acidic and coats the greens well. My fig hot sauce is perfect with this since it is sweet, spicy and savory.

Turn off the heat to the pan and add the arugula to a mixing bowl. Zest the orange and add to the bowl along with the juice from the orange. Season the arugula with pinch salt and pepper and add the hot sauce in. My fig scotch bonnet hot sauce is awesome in this and works great for the season.