Squash, Apple and Cheddar Melts
A lot of people swear by adding cheddar cheese to apple pie, apple crisp and other apple desserts. To this day, I've never added cheese to my apple desserts. But with this sandwich, I'm inching closer to that *interesting* combo.
To make this pairing feel a little more normal, I added in some kabocha squash slices. The squash bridges the gap between sweet and savory, and adds some variation in texture. Feel free to use delicata squash or peeled butternut squash instead of kabocha squash.
For the cheddar, I used a sharp white. This adds a necessary punch to the sandwich, which contrasts with the mild squash and sweet apple. If you cannot find white cheddar, any high-quality sharp cheddar will work in its place. All in all, this is a satisfying fall sandwich perfect for a cozy night in.
Let me know what you think of the recipe and don't forget to follow the sustainability tips below!
Time: 1 hour
Makes: 2 sandwiches
Ingredients
1/4 of one kabocha squash
1 medium tart apple
1/2 medium leek
1 small block sharp white cheddar cheese
4 slices sourdough bread
Methods
Preheat oven to 425 F. Slice your squash into 1/4-inch thick pieces about the length of your bread slices. Arrange slices on a parchment-lined baking sheet and bake for 30-45 minutes, or until easily pierced with a fork.
When the squashes are almost fully baked, place apples, leeks and a bit of olive oil in a small skillet over medium heat. Saute until very soft, about 5 minutes. Set aside.
Lightly butter one side of each piece of bread. Turn the buttered sides down. On two of the slices, layer enough cheese to cover the surface. Arrange the squashes in a single layer on top of the cheese. Then, place a pile of apples and leeks on top of the squash. Finish it off with another layer of cheese. Close the sandwiches with the other two slices of bread.
Transfer the sandwiches to a large skillet over medium-low heat. Cover the skillet with a lid, or with a baking tray if your skillet does not have a lid. Cook sandwiches until golden on one side. Then, flip and cook until the other side is golden and the cheese is fully melted. Eat up!
Sustainability Tips
Squash, Apples and Leeks: Make this sammy during fall, when all the produce is in season. Doing so will make it easier to find local and organic produce. Buying organically and locally cuts down on pesticide contamination and can help you get to know your local food producers.
Cheese: Buying your cheese locally or from B Corps are the most sustainable options. I like B Corp companies because they are held to high environmental and social standards. Conventional dairy is pretty terrible for the environment, so this is a great way to make your dairy more sustainable.