Parmesan Crusted Sandwich with Squash and Goat cheese

This Fall inspired Parmesan Crusted Sandwich with Squash and Goat Cheese has pop of garlic spinach and the creaminess of the goat cheese and the sweet hardiness of butternut squash.

Kind of like that girl you dated in High School…Fall vegetables can be hard to work with. But when you think about it…these boring vegetables can be so much more! Crunchy and full of savory veggies, this sandwich has so much more to offer than that weird girl ever did!

When I approached my teenager with this beautiful baby Sammy…she said, “The cheese isn’t melted, bro.” Then I immediately copped with an attitude and refuted, “Well, bro, it’s squash, not a grilled cheese. Grilled sandwich, not cheese.” Que the eye-roll, and she takes one bite…is in LOVE! I jump for a giant Mom-win and high-five myself (to which I receive another eye-roll). Two back-to-back eye rolls…what’s a Mom to do with herself?! An eye roll is like money over the eye rainbow, cashing in mom points. It’s a teenage version of Chuck-e-cheese. I’ll write a book later.

How it’s made Video

A quick breakdown of how to make a Parmesan Crusted Sandwich with Squash and Goat Cheese is here on my Instagram and You tube.

Parmesan Crusted Sandwich with Squash and Goat Cheese

Step One: gather ingredients and supplies; cut up squash.

Get all the ingredients out on your workbench. Grab a non-stick pan and cutting board. If the squash is not already prepackaged, cut it up. In a small bowl, put parmesan cheese to dunk the buttered bread in.

Step two: Fire up the cast iron. Saute the squash strips and spinach.

Start your non-stick pan on medium with oil and let it get warm. Add the sliced squash and cook for a couple of minutes. Once it is brown on the outside and tender on the inside, add the spinach and garlic. Continue to saute until everything is tender. Take it out and put it to the side on a plate….time to make the cheese.

Discard any leftovers in the pan. There is no need to clean it, but wiping it out with a paper towel will grab any flyaways.

Step three: Butter your bread…dunk in parmesan.

Butter one side of each piece of bread. With one piece of bread, spread pesto. The other piece of bread, spread goat cheese. Then, with the butter side down, dunk in parmesan.

Step four: Start to grill and assemble. Flip.

Add parmesan side to the pan, place squash and spinach on top, then place the next piece. Grill for a minute and flip to the other side. Smash down with your spatula and flip to the next side.

Step five: Don’t forget a yummy pair…tomatoes, salty chips, or tomato soup!

Eat with soup or plain salty chips 🙂

Leftovers? Meal prep?

First, I would be surprised if you made this without taking a bite. You clearly are a stronger person than I can fathom. Teach me how not to be impulsive, please :).

Meal prep is an option. Please keep it in an airtight container like my favorite lunch prep, Tupperware® (which I am obsessed with!). But honestly, I would not take it to go unless you have an air fryer to reheat it with. I would do 375 for 3-5 minutes or on the sandwich set.

Be kind and eat good Sandwiches.

Be sure to search my butternut squash obsession. It’s real.

Love to you all!

Lisa Bryan (the Franny)

The Parmesan Crusted Sandwich with Spinach and Squash Recipe Card!