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Squash, Manchego and Balsamic-Onion Grilled Cheese Recipe

Squash, Manchego and Balsamic-Onion Grilled Cheese

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on November 28, 2011

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    My husband and I made this and were simply blown away by all of the flavors. We did have to reduce the amount of cheese but perhaps we just needed bigger bread. We were doubtful that we were going to be able to fit all of the ingredients and not have them all squeeze out but if you follow the directions it all melts together nicely with minimal dump-age. Warning, this is a HEARTY sandwich and will fill you up quickly!! We will definitely be making it again.

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  • on November 09, 2011

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    The best grilled cheese sandwich I have ever had!!!

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  • on November 01, 2011

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    This sandwich is simply the best!!!!

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  • on October 20, 2011

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    This sandwich was amazing!! I can't eat onions, so I added the balsamic with the maple syrup when I roasted the squash and it was super tasty. Cheesy and creamy and a bit spicy, a real winner and I can't wait to make it again!!

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  • on October 20, 2011

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    Best grilled cheese ever!

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  • on October 20, 2011

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    This recipe was in the most recent issue of the Food Network Magazine and so far, my husband and I have made this twice. Once for lunch and once for dinner.

    This recipe is super easy to make, the only "time consuming" part is waiting for the squash to roast and the onions to caramelize. It wasn't like you were constantly doing something. While those were cooking, I was around the house doing other things.

    I used my panini press to cook these, and instead of butter, just sprayed the slices of bread with butter flavored cooking spray. This is by far, the most delicious sandwich I have ever had! The sweet onions go sooo well with the savory squash and strong cheese and the almonds add a nice crunch. I love love love this sandwich.

    Will definitely hold on this recipe for years to come.

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  • on October 18, 2011

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    No doubt a very tasty sandwich! However, a little time-consuming for lunch, and not quite substantial enough for dinner. So, if you have a leisure day, go for it.

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  • on October 16, 2011

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    Each layer was wonderful. I could have eaten the glaze for the squash with a spoon. So tasty! I plan to use the squash part of the recipe for a nice holiday side dish. I only used 1/2 the cheese called for. I don't know how i'd get all the cheese on 4 sandwiches. I could have used more squash, though. It was sitting on the counter while the onions carmelized and my kids (and I kept sneaking bites - we loved it. I'd recommend roasting the entire squash and saving any leftovers, but piling it on the sandwich.

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  • on October 12, 2011

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    Made it for lunch today for a friend who is very picky about what she eats. Took a bit of time but it was definitely worth it. I used a garlic infused loaf with a crispy crust as they had no fresh country loaf when I went shopping. I also used a pasturized vs. unpasturized manchego (I'm pregnant but was told the unpasturized version is much tastier. Couldn't get it at the deli so I had to slice it myself which took more time but still worked out ok. I also made a foil tent over the sandwiches while cooking to help melt the cheese better and faster. The almonds were delicious!! But agree...a little too much butter (NEVER THOUGHT I'D SAY THAT!! so recommend just buttering the bread. Cut it on the bias for better biting! And my friend gave me 2 thumbs up!

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  • on October 07, 2011

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    This was the most high-maintenance grilled cheese I have ever tried to make. But well worth the extra time, the results were delicious, sweet and salty, buttery and crisp. I used a seeded wheat loaf from the bakery instead of white bread.

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