Veggie Sandwich: Double Dose

While looking for recipes that included Kabocha squach and avocado (both of which were stocked in abundance in my kitchen), I came across this recipe for a veggie sandwich. Squash on a sandwich, I'd never thought of that! Below are a couple spins on the veggie sandwich idea.

Kabocha Squash and Avocado Sandwich
Serves 2

4 slices bread
1 cup steamed and sliced Kabocha squash (or any hard, winter squash will do)
1 cup spinach (substitute for lettuce or cucumber if you like)
1/2 of a large avocado
1/4 cup or less crumbled bleu cheese
1-2 TBL olive oil

Steam the squash and slice into 1/2 inch pieces. I did a big batch the night before, which will keep in the fridge for about a week. Toast bread in a pan with the olive oil (or in a toaster if you don't want to bother). Mash the avocado in a bowl with a little salt and pepper. Stack slices of squash on toasted bread, then stack with raw spinach. On the other slice, spread some of the avo mash, then sprinkle some bleu cheese slices on top. Put the two sides together and yum, you got a great veggie sandwich even meat lovers will enjoy.

Caramelized Onion and Kabocha Squash Sandwich
Serves 2

4 slices bread
1 cup steamed Kabocha squash (or any hard, winter squash)
1 yellow onion
1 cup spinach (or lettuce or cucumber)
1/4 cup crumbled bleu cheese
2 TBL olive oil

Steam squash and slice into 1/2 inch pieces. Thinly slice the onion and and caramelize by cooking in olive oil over medium heat in a heavy pan (this takes about 30 minutes). When onion are brown and cooked down, toast bread in the same pan. Stack one slice of bread with squash and spinach, stack the other side with onions and bleu cheese. Press together to make the best veggie sandwich I've ever had!