Cleveland Cooks: Little Cloud Sandwiches

CLEVELAND, Ohio (WOIO) -Little Cloud Sandwiches in Ohio City is serving up seasonal flavors to satisfy every appetite. Owner Laura Ashton shared the recipe for one of two sandwiches they’re currently making that incorporate roasted squash.

Fall Caprese Sandwich with Roasted Squash and Sage Brown Butter

Makes 4 sandwiches

4 hoagie rolls (we highly recommend the French hoagie rolls from Blackbird Bakery in Rocky River)

1 large butternut squash

1 lb fresh mozzarella, sliced thinly

1 lb butter

2 oz chopped fresh sage

4 oz brown sugar

1 pint buttermilk

Arugula

Balsamic reduction to taste

Honey to taste

Olive oil to taste

Salt and pepper to taste

Prepare the squash by peeling and slicing the squash into 1/2″ thick slices. Dress the slices with olive oil, salt, and pepper to taste. Roast at 375 degrees for 15 minutes or until tender and slightly browned.

While the squash is roasting, prepare the butter sauce. Brown the butter by heating gently in a pot until brown. Blend the butter, sage, brown sugar, and buttermilk in a blender until emulsified. Salt to taste.

Cut open the hoagie rolls and drizzle with olive oil on each side. Add three slices of squash to each sandwich. Layer mozzarella slices on the other side. Put the sandwiches into a 375 degree oven for about 5 minutes until the squash is warm and the mozzarella is melted.

Once out of the oven, add the butter mixture on top of the squash and mozzarella. Drizzle balsamic reduction and honey, dress with arugula, and serve.

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