Sorry, this will be my last goat cheese recipe for a while. I honestly can't get enough.
I had this sandwich when I was in Portland a few months ago at a cool restaurant that my aunt took me too. I reallllly liked it. I wasn't sure if there was much more to it, other than just butternut squash and goat cheese. I decided to just add a more grilled cheesey-cheese (a jack cheese) and spread it with a little Dijon post-pressing. And honestly, it tasted just like what I remembered. It is so good.
Also, it was called a panino rather than a panini at the restaurant. I, of course, asked the server what the difference was. He said nothing. But, wikipedia explains that panino is what they call them in Italy and means "small bread roll". And panino imbottito means "stuffed panino" refers to the sandwich. And panini is the plural for panino. I guess outside of Italy, people use the plural form as the singular sandwich. And pluralize panini as paninis. I like to call it a panino because it sounds cool and a lot fancier than grilled cheese...which is what it really is.
As always, the bread is very important in a sandwich (maybe most important). I got a nice crusty Italian round loaf from Whole Foods. We also picked up some of their amazing soup to eat with the panini (did you get that proper use?) We tried two kinds: Yam Poblano and Ginger Carrot. Both delicious, as always. We liked the Yam Poblano best.
Butternut Squash and Goat Cheese Panino
2 pieces of crusty bread
1 tsp Dijon mustard
1-3 slices of Monterey jack cheese
~2-3 thin slices of roasted butternut squash
1 oz of crumbled goat cheese
Spread Dijon mustard on one side of bread. Layer onto one piece of bread the Monterey jack cheese and butternut squash. Sprinkle with salt, pepper and drizzle with a little bit of olive oil. Crumble goat cheese on top. Top with other piece of bread and press down to close. Drizzle olive oil on both sides. Grill or cook in Panini press.
(Servings: 1, Prep time: 5 min., Cook time: 5 min., Difficulty: Easy)