Can I use a panini press for this sandwich?

Yes! If you have a panini press, feel free to use it when it comes time to grill the sandwich on the stove top.

Can I use pre-chopped cubed butternut squash?

While you can, I recommend chopping the squash yourself for the best results. I prefer using the thicker parts from the neck of the squash, as they create a more even layer in the sandwich and add to the overall texture.

Can I use a different kind of cheese instead of Swiss?

Yes! Gruyère is an excellent substitute with a similar flavor profile. Alternatively, you could use gouda or muenster cheese for a different taste that still complements the other ingredients.

Can I use frozen broccoli?

Yes, you can use frozen broccoli, but I suggest opting for chopped broccoli florets. If you have larger florets, roast them for a few extra minutes until they look caramelized and ensure even cooking, and then chop them before assembling the sandwich.

Can I make this sandwich ahead of time?

Definitely! You can prep all the ingredients in advance and then assemble and grill the sandwich just before serving. You’ll see in the recipe that I recommend caramelizing the onions ahead of time, as they take a while to cook and doing so will save you time when you're ready to eat.

Broccoli Sandwich with Roasted Squash and Swiss

Ingredients

For the onions

2 tablespoons olive oil, divided
1 teaspoon salt, divided
2 medium yellow onions, chopped (approximately 2 cups)
½ tablespoon balsamic vinegar

For the broccoli

½ tablespoon olive oil
1 large broccoli crown, roughly chopped into ½ inch pieces (approximately 2 cups)
¼ teaspoon garlic powder
¼ teaspoon salt

For the squash

½ tablespoon olive oil
8 oz butternut squash, peeled and sliced into ½ inch strips (see preparation notes below for suggestions)
¼ tsp salt
⅛ tsp black pepper
¼ teaspoon ground nutmeg

For assembling the sandwich

4 slices of sourdough or other artisan style bread
8 slices of Swiss cheese
1 tablespoon chopped parsley
1 tablespoon butter

Instructions

Caramelize Onions

NOTE: I recommend that you cook the onions ahead of time, but if not, you can still follow these instructions on order and start the roasted vegetables while the onions are caramelizing.
START ONIONS: Heat 2 tablespoons of oil in a pan with a lid over medium heat. Add the onions and ¼ teaspoon of salt, stir, cover and reduce the heat to low. Cook onions on low for 15 minutes, stirring occasionally.
FINISH ONIONS: After 15 minutes, remove the cover and turn the heat up to medium high, stirring frequently until onions become caramelized and deeply golden in color approximately 10 – 15 additional minutes. Just before removing from the heat, stir in the balsamic vinegar. Remove from heat and set aside until ready to serve.

Cook Vegetables

PREP OVEN: Preheat the oven to 400 degrees Fahrenheit.
PREP BROCCOLI: On a parchment lined baking sheet arrange the chopped broccoli. Drizzle the broccoli with ½ tablespoon of olive oil, ¼ teaspoon salt, ⅛ teaspoon of pepper and the garlic powder. Use your hands to massage the oil and spices into the broccoli.
PREP BUTTERNUT: On the same baking sheet arrange the butternut squash slices. Drizzle with ½ tbsp of olive oil, ¼ tsp salt, ⅛ tsp black pepper, and the ground nutmeg. Use your hands to massage the oil and spices into the squash.
COOK VEGETABLES: Ensure that the broccoli and squash are evenly spaced on the baking sheet and then place it in the preheated oven. Cook for 15 minutes, then remove the baking sheet from the oven and set aside until ready to assemble your sandwiches.

Finish Sandwich

ASSEMBLE SANDWICH: Divide the caramelized onions between two of the slices and spread to cover the bread evenly. Place half of the broccoli on each of the bread slices covered in caramelized onions. Divide the Swiss cheese between the sandwiches and place it on top of the broccoli. Top the Swiss cheese with butternut squash slices, ensuring to evenly cover the entire sandwich. Finish each sandwich with 1/2 tablespoon of chopped parsley and the second piece of sandwich bread.
COOK SANDWICH: Wipe out the pan you used to cook the onions (or just use a new pan if you don’t mind the dishes!). Heat the butter in the pan over medium heat until melted. Carefully add one or both of the sandwiches (if they both fit) to the pan cheese side down. Cook, using a spatula to press down on the sandwich gently, for 3 minutes each side or until cheese is melty and the bread is golden. Repeat with the other sandwich if necessary.
SLICE AND SERVE: Remove sandwich from the pan and slice in half. Serve immediately.

Notes

Preparation notes: I recommend using the thicker neck part of the squash as opposed to the parts closest to the seeds as the pieces will create a more even layer in the sandwich. See photos above in post for how I slice my squash before roasting.

Cook time note: The cook time assumes you will cook the onions and roast the vegetables simultaneously.

Storage note: This sandwich is best when served and eaten immediately, but if you need to save any leftovers they can be kept in an air tight container in the refrigerator for up to 4 days and the sandwich can also be eaten cold (the experience will be different of course!).

Author: Christine
Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Sandwich
Method: Oven and Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 sandwich
Calories: 990
Sugar: 11.4 g
Sodium: 1831.8 mg
Fat: 63.4 g
Carbohydrates: 68.5 g
Protein: 42.9 g
Cholesterol: 119.4 mg