I wonder if my own Blue Cheese, Cranberry-Blackberry Spread & Spiced Walnut Sandwich would live up Tommy Habetz and Nick Wood's (Bunk Sandwiches, Portland, OR) Butternut-Squash Sandwich, in this month's GQ.
Perhaps I'll e-mail them the challenge.
Bunk Sandwiches' Butternut-Squash Sandwich
2 large yellow onions, sliced
¾ cup melted butter plus 2 tbsp. for sautéing
1 medium butternut squash, peeled, seeded and diced into medium chunks
Freshly grated nutmeg
¼ cup brown sugar
3 tbsp. balsamic vinegar, plus more for arugula
4 ciabatta rolls
8 to 10 slices Gruyère
Extra-virgin olive oil
- Preheat oven to 400 degrees.
- Over low heat, sauté onions in 2 tablespoons butter, stirring frequently, for about 45 minutes, or until well browned. Season with salt gradually and continuously while cooking, and add a splash of sherry vinegar when nearly done. Set aside.
- Toss butternut squash with ½ cup melted butter; add salt and nutmeg to taste. Roast in oven until squash starts to brown and get tender, about 20 minutes. Toss while warm with brown sugar, balsamic vinegar and caramelized onions. Allow to cool.
- Lay out sliced ciabatta rolls. Divide Gruyère slices among rolls and spread about a quarter of the squash-and-caramelized-onion mixture on each roll. Close sandwiches and lightly brush outside of each roll with remaining ¼ cup melted butter. On a well-heated panini press, lightly grill sandwiches over medium heat for about 6 minutes, or until cheese is melted and sandwich is hot all the way through.
- Toss arugula with olive oil, balsamic vinegar and salt. Open the sandwiches and add a handful of the dressed arugula to each.