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1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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2
Melt 2 tablespoons butter.
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3
Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet.
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4
Roast until golden and soft, about 20 minutes.
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5
Set aside and let cool.
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6
Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat.
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7
Add the onion and toss to coat.
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8
Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes.
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9
Stir and add the balsamic vinegar, sugar, and salt and pepper to taste.
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10
Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.
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11
Sandwich build!
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12
Butter 1 slice of bread.
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13
On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego.
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14
Close with another buttered bread slice, buttered side up.
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15
Repeat with the remaining ingredients to make 3 more sandwiches.
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16
Heat a heavy griddle or flat pan over medium heat.
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17
Melt the remaining 2 tablespoons butter in the pan.
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18
Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side.
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19
Low and slow is the key here so you don't kill your bread before the delicious innards get gooey.
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20
Photograph by James Wojcik
