Years ago we were in Pisa, Italy and I had the most simple, delicious sandwich of my life: fig, honey, and mortadella on baguette. For lunch today, I did a fridge clean out and came up with a vegetarian version of the same sandwich. And I died. This sandwich is everything on earth. I’m telling you, you MUST make this for lunch once day! It has the flavors of fall is a little sweet and a little savory with a little kick from the jalapeño aioli. Every element of this sandwich just works so beautifully together... it’ll be the best thing you eat all week!
2 servings
1 delicata squash - halved, seeded, sliced
1 tablespoon olive oil
Kosher salt and pepper
1 tablespoon mayonnaise
1 tablespoon honey
1 tablespoon minced jalapeño
4 slices bread of your choice
1/2 cup shredded mozzarella
2 ounces crumbled goat cheese
4 dried golden figs - sliced
Cooking spray or butter
Preheat oven to 400 degrees. On a sheet pan, toss sliced squash with the olive oil and a heavy dash of salt and pepper. Roast for 10 to 15 minutes or until soft and golden. In a small bowl, mix together the mayonnaise, honey, and jalapeño. Evenly spread mayo over each slice of bread then the evenly top with mozzarella and goat cheese on all slices. On one side of each sandwich, add the figs and on the other side of each sandwich, add the cooked squash. Close the sandwich. Heat a cast iron or sauté pan over medium heat. Spray the bottom and place the sandwiches on the pan. Cook each side until golden and cheese is melted. Slice in half to serve.