The Perfect Fall Grilled Cheese Sandwich
The second I saw this recipe in my Food Network magazine, I knew I had to try it. This sandwich really is the perfect fall grilled cheese. It starts with some hearty wheat bread. Next comes a layer of cheddar cheese. Thinly sliced butternut squash gets roasted with some maple syrup and chili powder for the next layer. As if that doesn’t sound good enough, a big heaping pile of balsalmic caramelized onions get stacked on along with some slivered almonds for crunch. And last but not least, another layer of cheddar cheese. Seriously, tell me that doesn’t sound amazing.
Hubby and I have made these sandwiches more times that I care to count in the last few weeks since I first made one. I don’t actually measure the ingredients precisely, I just kind of stack the sandwiches together in a ratio that sounds good.
One Year Ago: Banana Cinnamon Chip Blondies, Apple Slab, Cappuccino Toffee Brownie Cookies, and Graham Cracker Chewy Bars
Two Years Ago: Pumpkin Spice Cookies
Three Years Ago: Shipping Cupcakes in a Jar, and Chocolate Marshmallow Bars
Four Years Ago: Black Bean Cilantro Turkey Burgers
The Perfect Fall Grilled Cheese Sandwich
Yield: Serves 4
Ingredients:
3 Tbsp unsalted butter, 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 balsamic vinegar
1 tsp sugar
8 slices country wheat bread
1 pound manchego or cheddar cheese, thinly sliced
1 cup sliced almonds, toasted
Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Melt 2 tablespoons butter. In a large bowl, toss the squash with the melted butter, 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, melt 1 tablespoon butter 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 the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.
Butter 1 slice of bread. 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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.