The Perfect Fall Grilled Cheese Sandwich
Yield: Serves 4
What you will need:
2 Tbsp Patricia & Paul Organic Butter infused Extra Virgin Olive Oil, plus more for the bread
1/2 butternut squash, peeled, seeded and sliced 1/4 inch thick
2 Tbsp maple syrup
1/2 tsp chili powder
Kosher salt and freshly ground pepper
1 sweet onion, thinly sliced
1/4 cup Patricia & Paul Traditional Balsamic
1 tsp sugar
8 slices country wheat bread
1 pound manchego or cheddar cheese, thinly sliced
1 cup sliced almonds, toasted
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Pour 1 tablespoons Patricia & Paul organic infused butter EVOO in a large bowl, toss squash with, maple syrup, chili powder, and salt and pepper to taste. Spread in one layer on the prepared baking sheet. Roast until golden and soft, about 20-30 minutes. Set aside and let cool.
Meanwhile, pour 1 tablespoon Patricia & Paul organic infused butter EVOO in a medium skillet over medium-low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add Patricia & Paul Balsamic, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.
Brush 1 slice of bread with Patricia & Paul organic infused butter EVOO. On the unbuttered side, add the ingredients in this order from the ground up: cheese, squash, caramelized onion, sliced almonds and more cheese. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.
Heat a heavy griddle or flat pan over medium heat. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side.
Recipe from Food Network