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Squash Parm Sandwich


  Serves 4

Ingredients

  • 1/2 cup flour
  • 3 eggs
  • 1 cup panko breadcrumbs
  • 1 cup Parmigiano-Reggiano, grated
  • 3 tablespoons fresh rosemary, stemmed and chopped
  • 1 butternut squash (about 1 1/2- to 2-pounds), peeled and cut into slices 1/4-inch thick
  • 1/4 cup olive oil
  • 1/2 stick butter
  • 3 cloves garlic, finely chopped
  • 4 long hoagie or ciabatta rolls, sliced 3/4 of the way through lengthwise to open like a book
  • 2 cups store-bought or homemade marinara sauce
  • 8 slices mozzarella
  • 8 to 10 basil leaves, finely chopped
  • 2 cups potato chips

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