Hot sandwiches with pumpkin, cheese and caramelized onions

Ingredients:

• Half a butternut squash, peeled, seeded and cut into 0.5cm thick slices.
• 5 tbsp (75 g) butter + extra for bread
• 2 tbsp. maple syrup
• 0.5 tsp chili seasoning
• 1 sweet onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1 teaspoon of sugar
• 8 slices white country bread
• 450 g Manchego cheese, thinly sliced
• 1 cup toasted almond flakes

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with parchment paper. Melt 2 tbsp (30 g) butter. On the prepared baking sheet, toss the pumpkin with the melted butter, maple syrup, chili seasoning, season with salt and pepper to taste. Bake until golden brown and tender, about 20 minutes. Then set aside and cool.
2. Meanwhile, melt 1 tablespoon (15 g) butter in a medium skillet over medium-low heat. Add the onion and stir. Cook, without stirring, until the onion begins to brown, 10 to 15 minutes. Stir in the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and becomes sweet, about 15 minutes more.
3. Assembling a sandwichButter 1 slice of bread. On the other, ungreased side, arrange the ingredients in the following order: Manchego cheese, pumpkin, caramelized onions, sliced ​​almonds, and more Manchego cheese. Top with another slice of bread, buttered side up. Assemble 3 more sandwiches using the remaining ingredients.
4. Heat a heavy grill pan or flat griddle over medium heat. Melt the remaining 2 tablespoons (30 g) butter in the pan. Lightly toast each sandwich, working in batches, until the cheese begins to melt, 3 to 4 minutes per side. The key is to toast slowly and over low heat to prevent the bread from burning while the cheese becomes gooey.