Created by:

Jennifer Daskevich — Los Angeles, CA

Featuring the colors and flavors of a fall harvest, Wisconsin Provolone and Brie, sage, rosemary squash, eggplant, and sweet cranberry pancetta deliciously meld together in this sandwich. Perfect for a crisp autumn day.


For Vegetables: Preheat oven to 400°F. Drizzle squash and eggplant halves with 1 1/2 tablespoons olive oil, and season with kosher salt, red pepper flakes, sage, and rosemary. Place on foil-lined baking sheet sprayed with nonstick cooking spray. Chop ends off garlic bulb and drizzle with remaining 1/2 tablespoon olive oil. Season with kosher salt and fresh ground pepper. Wrap garlic in foil and place on corner of sheet. Roast 1 hour. Remove pan from oven and cut vegetables into bite-size pieces, removing skin from squash. Season to taste with salt and pepper. Remove garlic from foil.

For Cranberry Compote: Sauté pancetta and shallot in saucepan over medium heat until pancetta is crisp and shallot is soft. Remove from pan and set aside. In same pan, combine cranberries, lemon zest, Port and thyme sprigs; simmer over medium heat until liquid is reduced to almost nothing and cranberries are reconstituted. Remove thyme sprigs and combine cranberry-Port reduction with pancetta mixture.

For sandwich preparation: Skin roasted garlic cloves, divide among 4 pieces of bread, and spread. Heat skillet or sauté pan over medium heat. Melt 1-2 tablespoons butter and add 4 slices of bread, garlic-side-up, to skillet. Top each with 1 slice of Provolone, a fourth of eggplant/squash mixture, a fourth of cranberry/pancetta mixture, 3 Brie slices and a fourth of the arugula. Top with remaining 4 bread slices. Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.


  • Vegetables (see below)
  • Cranberry compote (see below)
  • 8 slices country potato bread
  • 5-6 tablespoons (about 2 1/2 ounces) butter, softened
  • 4 slices (about 4 ounces) Wisconsin Provolone cheese, cut to fit bread
  • 12 slices (about 9 ounces) Wisconsin Brie cheese, sliced thin
  • 1/2 cup arugula

For Vegetables:

  • 1 butternut squash, halved lengthwise and seeded
  • 1 eggplant, halved lengthwise
  • 2 tablespoons extra virgin olive oil, divided
  • Kosher salt
  • 1/8 teaspoon red pepper flakes
  • 6 sage leaves
  • 3 rosemary sprigs
  • 1 head garlic
  • Fresh ground pepper

For Cranberry Compote:

  • 1/2 cup pancetta, diced
  • 1 large shallot, minced
  • 1/3 cup dried cranberries
  • 1 teaspoon lemon zest
  • 1 cup Port wine
  • 2 thyme sprigs
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