October 12, 2017
Sandwich of the Week: Sass-squash
Even though we discussed abominations in our latest episode, we assure you that this sandwich of the week is far from an abomination (kind of). It MIGHT be an abomination due to how good it is, or even how messy it could get, as it’s equal parts oily and delicious. However, if you only ever try one of our sandwiches, this should be it.
A Turner Classic
In all transparency, Turner came up with this pretty much on the spot as we were recording. We knew we wanted something fall themed, and we knew it should border the abomination threshold at least partially. We must have talked about spaghetti on sandwiches a little too much in the last episode (go listen now), because that inspired us to take it one step further and use the vegetable version of spaghetti: spaghetti squash!
To prepare the squash, you’ll need:
- one spaghetti squash, medium size
- one egg
- 3/4 cup of fresh grated Parmesan cheese
- one cup Italian breadcrumbs
- salt and peppy, to taste
Bake the squash and get into the Halloween spirit by tearing its flesh with a fork, as one does with spaghetti squash. After the squash has cooled, you’re going to combine all the ingredients listed above so you can make scary squash patties. After mushing the patties into the shape of a circle or maybe like a rectangle, you’re going to pan fry them with a little oil on medium high heat until they’re nice and browned. Top with provolone cheese slices to melt and place the completed patty/cheese combos on some focaccia or ciabatta bread.
Did I mention toppings?
We got toppings. See below for some amazing ingredients for any sandwich, especially this one! We didn’t mention roasted red peppers in our episode, but trust us, they’re great.
- pesto sauce
- 2 cups/a package fresh basil leaves
- 2+ cloves garlic
- 1/4 cup pine nuts or walnuts
- 2/3 cup extra-virgin olive oil
- s&p to taste
- 1/2 cup fresh grated Parmesan
- combine the above ingredients in a food processor or blender to get a simple pesto sauce (measurements on above ingredients provided by Food Network, as we never measure anything woops)
- roasted red peppers (we made our own by broiling red bell peppers in the oven and removing the skin)
- sun-dried tomatoes (we used jarred tomatoes in olive oil)
Because Turner made this up so on the spot, and because I’m still new to the wonder that is spaghetti squash, I was highly suspicious of this sandwich not being an abomination. I’m so glad that my wonderful cohosts prove me wrong on a semi-weekly basis.
The salty sun-dried tomatoes and Parmesan cheese.
The herbaceous pesto.
A touch of sweet from the roasted red peppers and squash.
The gooey provolone that holds it all together.
All of this between two pillows of fresh ciabatta bread.
It’s almost too much to handle.