Harvest Sandwich 2.0

This is another variant of my harvest sandwich. It is so good, make this and go on a hayride with your family.

Let's get started.

Harvest Sandwich 2.0

1/2 Butternut Squash, peeled and cut into 1/8 inch slices

1 Apple, peeled and sliced

6 Sage Leaves, roughly chopped

1 Sprig Fresh Rosemary, roughly chopped

Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Sliced Bread, multi grain or sourdough

6 Oz. Goat Cheese (herbed or plain) 

Prosciutto

Baby Arugula

Balsamic Glaze (or balsamic vinegar)

Pre-heat your oven to 350 degrees Fahrenheit. Place butternut squash, apples, sage, and rosemary on a baking sheet. Toss with olive oil, a good pinch of salt and freshly ground black pepper. Roast for 35-40 minutes. Or until the squash is tender. Remove from the oven and allow to cool completely. 

Meanwhile, drizzle the bread on both sides with olive oil and grill it on a grill pan on both sides until slightly crispy.

Once the bread is ready, start topping by layering it with a goat cheese on both sides of the bread. Add in the butternut squash, apple slices, prosciutto, arugula, drizzle with balsamic glaze.

Serve and enjoy.

Note: make this vegetarian by omitting the prosciutto.