This open faced sandwich was inspired by a trip to our local farmer’s market the other day. While there we bought a loaf of delicious whole grain bread, some locally cured ham, organic apples, some sharp cheddar cheese, late season arugula, and a nice little acorn squash (although a sweet potato would have worked equally as well, I think). In keeping with these local New England flavors, we added some maple syrup and a tangy cranberry chutney to the dish. I love the contrasting flavors and textures of the sandwich, the peppery arugula along side the sweet squash and smokey ham, the gooey cheese juxtaposed with the crisp apple, and all of it popped by the tangy cranberry chutney.
Tell me, what kid wouldn’t like a sandwich with sweet fruit in the middle, and gooey cheese melted all over the top of it. This sandwich would be delicious with a bowl of Butternut Squash Soup with Apple Cider Cream!
Enjoy – Steve
- Whole Grain, artisan baked bread
- Smoked ham, locally cured, thickly sliced
- Roasted acorn squash, smashed
- Organic honey-crisp apples, cored and sliced (or any other local apple you have handy)
- Vermont, sharp cheddar cheese
- Whole grain mustard
- Cranberry chutney
- Preheat oven to 400℉
- Split acorn squash in half, top to bottom, and scoop out the seeds. Please 1 teaspoon of butter and 1 tablespoon of maple syrup in the cavity of each half, and place in a baking dish . Sprinkle the squash with kosher salt, and pour a little water into the dish to keep the skins from burning and sticking to the bottom. Place in the oven and bake for 1 hour (or longer if you have a big squash) Remove the squash from the oven and let cool. When cool enough to handle, scoop the insides into a bowl and mash with a fork, making sure the butter and maple syrup is evenly distributed, check for seasoning and set aside.
- Set your oven to broil. Cut a thick slice of the bread and toast it. Build your open faced sandwich starting with the mustard, then the sliced apples, the smashed squash, the arugula, the ham and finally the cheese. Place the sandwich on a sheet tray and pop under the broiler, cook until the cheese is bubbling and starting to brown.
- Remove from the oven and serve with a big spoonful of cranberry chutney (I have a great recipe I'll share in a future post), some squash soup, or a simple green salad.