This is the kind of sandwich you never forget…
One of those meals that stays with you long after you’ve taken the last bite. As you clean crumbs from the corners of your mouth, the sweet sting of Calabrian chilis reverberates and the umami acid of pickled shallots lingers. This sandwich is a flavor orchestra you’ll want to revisit again & again.
I won’t be shy in laying it out for you — this warm sandwich is the perfect messy meal for a day spent at home on a blustery winter day, alone or in the company of someone who won’t judge you for licking creamy burrata from your fingers with reckless abandon. Turned on yet? You should be.
P.S. Can you tell I’m writing this in the saucy, sexy spirit of Valentine’s Day?
Roasted Squash Burrata Sandwich with Pickled Shallots and Calabrian Chilis
1 SANDWICH
2 slices of good sourdough
1 small-medium Robin’s Koginut squash or Butternut squash (squash can be roasted 2-3 days ahead)
1 ball of fresh burrata
1 small-medium shallot
1-2 whole Calabrian chilis, or 1-2 Tbsps Calabrian chili spread
Fresh or dried oregano
Garlic powder
4 oz white vinegar
2 oz Rice vinegar, apple cider vinegar, white balsamic or white wine vinegar
Coarse kosher salt
1 Tbsp. Sugar, any kind
Extra virgin olive oil
Freshly ground black pepper
Balsamic vinegar
Note: Both squash and pickled shallots can be made 2-3 days ahead of time, cutting sandwich prep time in half.
Preheat oven to 400F. Cut your squash into 4 quarters and remove seeds. Drizzle inner flesh side of each piece with olive oil and rub to coat evenly. Sprinkle with fresh or dried oregano, freshly ground black pepper, salt and garlic powder. Don’t be afraid to eyeball your seasoning! Place skin side down on a baking sheet and into the oven for 20 mins.
Before preparing sandwiches, remove burrata from the fridge to come to room temperature while you prepare the other ingredients, and same for the squash if you have pre-roasted it.
In the meantime, pickle your shallots: in a 12 oz jar, add 4 oz of white vinegar and 2 oz of another milder, sweet vinegar like, apple cider, rice, white balsamic or white wine vinegar. Add 1 Tbsp of any kind of sugar and 1 Tbsp of salt. Put a lid on the jar and shake until salt and sugar have disappeared into the vinegar. Using a sharp knife, cut off both the top and bottom of the shallot, then cut in half lengthwise. From there slice the shallot thinly into half rounds, like this. Add half rounds to the jar with vinegar. Press shallots down into the jar, packing tightly. If shallots are not completely covered by the liquid, top with a little extra mild vinegar until covered. Pickled shallots will last stored in the fridge up to a week, or more.
After 20 mins, you will want to check that your squash is cooking evenly, then roast for another 15-20 minutes, until flesh is fork tender. When your squash is finished roasting, place to the side to cool.
If you are using whole Calabrian chiles, cut two chilies into thin rounds. Remove fresh burrata from it’s liquid and gently cut into quarters, being mindful not to let the inner stracciatella and cheese drip out. Finally, remove skin from the cooled squash, either before storing or before making sandwiches.
Prep the bread: drizzle both sides of two slices with olive oil. Then place into a warm pan, and leave 2-5 minutes per side without disturbing, until brown and golden. If you are using a stainless pan, add a splash of olive oil to the warm pan first, then add bread.
When bread is ready, it’s time to build the sandwich:
First, place down Calabrian chili spread, if you’re using that. Then place down your squash, pressing it lightly into the bread. To each side, add a few pickled shallots. Next, your quarters of burrata. Finally, if using whole Calabrian chilis, add those on top. To the inside of the creamy burrata, add a splash of your best quality olive oil, a sprinkle of salt, fresh ground black pepper, and finish with a drizzle of good balsamic vinegar. Enjoy open faced, or close your sandwich and cut in half.