Roasted Butternut Squash Sandwich! Layers of roasted butternut squash, provolone, hot peppers, lettuce, tomato, onion, mayo, oil and vinegar, salt and pepper and dried herbs. Veggie lovers, you have to try this one!
A couple of years ago in Madison, Wisconsin, I was visiting Casetta Kitchen and I tried this sandwich. They call it the VEGETALIAN!! Roasted squash, provolone, hot peppers, lettuce, tomato, onion, mayo, oil and vinegar, salt and pepper and dried herbs on Focaccia. This was absolutely delicious.
Roasted Butternut Squash Sandwich
Since I started this new sandwich series. . the “Sandwiches for my Husband”, I was brainstorming different sandwich ideas and thought about this one. Now, my husband is a solid meat eater. He doesn’t like vegetables. So, I knew I had to re-create this sandwich, not for him, but for me! and you all!
I mean just look at this deliciousness.
My take on this delicious sandwich was to dress and season the lettuce with mayo, red wine vinegar, olive oil, salt and pepper and Italian seasoning. I think this sandwich is perfection as is but if you really want to add some meat, I think some salami or even some turkey (or both) would be great on this. I hope you try this sandwich and if you are in Madison, go to Casetta Kitchen for the real deal.
Roasted Butternut Squash Sandwich
Ingredients
For the roasted butternut squash:
- 1 butternut squash cut in half lengthwise with seeds removed
- olive oil extra virgin
- salt and pepper
For the sandwich:
- 1 head romaine lettuce finely chopped
- 1/3 to 1/2 cup mayonnaise + more if needed
- 2 to 3 tablespoons red wine vinegar
- 1 tablespoon olive oil extra virgin
- 1 heaping teaspoon Italian seasoning
- salt and pepper to taste
- Ciabatta or Focaccia bread sliced in half and toasted
- mayonnaise
- yellow mustard or Dijon mustard
- 4 slices Provolone cheese
- 1 tomato sliced
- Peppadew peppers finely chopped
- pickled red onions recipe linked below
Instructions
For the roasted butternut squash:
- Preheat the oven to 400 degrees. Drizzle olive oil over the butternut squash and season with salt and pepper. Roast on a baking sheet cut side down for about 1 hour, or until tender.
- Remove from oven and let cool slightly. Slice the butternut squash into thin slices, carefully remove or cut off the skin and set aside on a plate.
For the sandwich:
- In a large mixing bowl, mix together the lettuce, mayonnaise, red wine vinegar, olive oil, Italian seasoning, and season with salt and pepper to taste. Mix, taste and adjust any ingredients as needed.
- Assemble the sandwich: on one side of the toasted bread, spread some mayonnaise. Spread some mustard (or olive oil) on the other side. Add in 2 slices of Provolone cheese, the butternut squash slices, tomatoes and season the tomatoes with a little salt and pepper, the chopped Peppadew peppers and the pickled red onions. Add the lettuce mixture and close the sandwich. Slice in half and enjoy right away!
