Best 2 Grilled Feta And Roasted Squash Sandwich Recipes

Grilled Feta and Roasted Squash Sandwich: A Delightful Fusion of Flavors

Indulge in a culinary journey with our Grilled Feta and Roasted Squash Sandwich, a delectable creation that harmoniously blends savory and sweet flavors. This sandwich showcases grilled halloumi cheese, roasted butternut squash, caramelized onions, and a zesty herb sauce, all nestled between toasted slices of crusty bread. Embark on a taste adventure with our comprehensive guide, featuring step-by-step instructions and insightful tips for achieving sandwich perfection.

Also featured in this article are tantalizing variations that cater to diverse preferences. Discover the Grilled Vegetable Sandwich with Feta, a vibrant medley of roasted vegetables, tangy feta cheese, and a drizzle of balsamic glaze. Craving a meaty twist? The Grilled Chicken and Feta Sandwich offers succulent chicken breast, creamy feta, and a flavorful pesto sauce. For a vegetarian delight, the Roasted Eggplant and Feta Sandwich combines tender eggplant, savory feta, and a vibrant tomato sauce.

Here are our top 2 tried and tested recipes!

SHEET-PAN ROASTED SQUASH AND FETA SALAD

Sheet-Pan Roasted Squash and Feta Salad image

Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.

Provided by Anna Stockwell

Categories Squash Bread Feta Vinegar Honey Thyme Sheet Pan Sheet-Pan Dinner Radicchio Escarole Dinner One-Pot Meal Fall Quick & Easy

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large or 2 small acorn or delicata squash (about 1 1/2 lb. total), halved lengthwise, seeded, cut into 1/4" slices
1/4 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil, divided
1 1/2 tsp. kosher salt, divided
4 slices country bread, cut into 1" cubes (about 4 cups)
1/2 lb. Greek feta, cut into 1" cubes
1/4 cup sherry or red wine vinegar
1 tsp. honey
1 tsp. thyme leaves
1 head of radicchio or 1/2 head of escarole, leaves separated, torn into large pieces
Aleppo-style pepper (for serving; optional)

Steps:

Arrange a rack in top third of oven; preheat to 400°F. Toss squash, black pepper, 2 Tbsp. oil, and 1 tsp. salt on an 18x13" rimmed baking sheet and arrange in an even layer. Roast until squash is beginning to brown on one side, 10-15 minutes. Turn squash, then arrange bread and feta over. Roast until bread is lightly toasted and feta is soft and warmed through, 8-10 minutes.
Whisk vinegar, honey, thyme, and remaining 6 Tbsp. oil and 1/2 tsp. salt in a large bowl until well combined. Add radicchio and hot squash mixture and toss to combine.
Transfer to a platter and sprinkle with Aleppo pepper (if using).

FARRO WITH ROASTED SQUASH, FETA AND MINT

Farro With Roasted Squash, Feta and Mint image

Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, grains and rice, salads and dressings, vegetables, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
2 teaspoons sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
1/8 teaspoon cayenne, or to taste
3 pounds winter squash, such as kabocha, carnival or butternut, seeded and cut into 1/2-inch thick slices (leave the peels on or remove as desired)
1 1/2 cups apple cider
2 1/2 teaspoons kosher salt, more to taste
1 1/2 cups farro
2 tablespoons apple cider vinegar, more to taste
2 garlic cloves, grated on a Microplane or minced
1/2 teaspoon black pepper
7 tablespoons extra-virgin olive oil, more as needed
3 ounces feta cheese, crumbled (about 3/4 cup)
Fresh mint or arugula leaves, or both

Steps:

Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams

Tips:

Choose the right squash: Butternut squash and kabocha squash are both excellent choices for roasting. They have a sweet flavor and firm texture that holds up well to grilling.
Roast the squash until it is tender: The squash should be tender enough to easily pierce with a fork. If it is not tender, continue roasting for a few more minutes.
Use a good quality feta cheese: Feta cheese is a key ingredient in this sandwich, so it is important to use a good quality cheese. Look for feta cheese that is made with sheep's milk or a blend of sheep's and goat's milk.
Grill the feta cheese until it is slightly melted: The feta cheese should be grilled until it is slightly melted and has a few grill marks. This will give the cheese a smoky flavor.
Use a sturdy bread: The bread should be sturdy enough to hold up to the grilled feta cheese and roasted squash. A good choice is a ciabatta roll or a baguette.
Add your favorite toppings: You can add your favorite toppings to the sandwich, such as arugula, roasted red peppers, or balsamic glaze.

Conclusion:

This grilled feta and roasted squash sandwich is a delicious and easy-to-make vegetarian sandwich. The combination of sweet roasted squash, salty feta cheese, and tangy balsamic glaze is sure to please everyone at your table. Serve the sandwich with a side of soup or salad for a complete meal.