You don’t see them too often, but butternut squash sandwiches can hang with the great sandwiches of the world the turkey clubs, the BLTs, the tuna melts. It’s all thanks to the squash itself, which is hearty and takes well to almost every flavor (in this case a sweet and garlicky mojo). A tip about working with the mojo: The garlic tends to settle at the bottom of the jar, so give it a stir before you measure it out.
- Yield: 4 sandwiches
- 1½ pounds nextover’d Roasted Butternut Squash
- ½ cup plus 1 tablespoon Garlic Mojo Sauce, divided
- 2 cups (packed) baby arugula
- 1 cup goat cheese
- 4 soft or crusty rolls, split
- 1 cup Pickled Red Onions
- Peel the squash if desired, and cut it into 1-inch cubes—you should get about 4 cups. In a large bowl, toss the squash with ¼ cup of the mojo. In a separate bowl, toss the arugula with 1 tablespoon of the mojo. Spread ¼ cup goat cheese on the bottom half of each roll; top each half with a handful of arugula (press on it a little to get it to adhere to the goat cheese) and about 1 cup of squash cubes. Top the squash with ¼ cup pickled red onions.
- Drizzle 1 tablespoon mojo over the inside of the top half of each roll, close the sandwiches, and serve. Alternatively, assembled sandwiches can be wrapped tightly in plastic and kept in the fridge overnight. (They won’t fare well too much longer than that, though.)