This Italian-inspired grilled sandwich is rustic, rich and seriously satisfying. This is an open sandwich loaded with delicious layers. Curls of premium ham are layered with buttery pan-fried butternut squash, melty mozzarella and a slick of basil pesto—all tucked into a toasted baguette, crisped up in one pan for minimal fuss and maximum flavour. This isn’t just a sandwich—it’s a showpiece.

For the butternut squash

½ a small butternut squash, sliced into thin
rounds
1 tbsp olive oil
Salt & cracked black pepper to season

To assemble

1 6-inch piece of ciabatta, cut in half,
lengthways
100g fresh mozzarella, sliced into rounds
1 pack of Bearfield’s Deli Ham
2 tbsp basil pesto
Fresh basil leaves
Rocket leaves
Olive oil
Balsamic vinegar

1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
2. To prepare the butternut squash, add the sliced squash to a baking parchment-lined large baking tray, toss in the olive oil, season with salt and pepper, and cook for 15 minutes, turning the slices halfway through cooking time.
3. To prepare the sandwiches, add a tablespoon of pesto to each piece of ciabatta and spread.
4. Divide the slices of mozzarella between the ciabatta in an even layer, pop them on the tray used for the squash and bake in the oven for five minutes until the mozzarella starts to melt.
5. Remove from the oven and top each ciabatta with slices of roast squash, curls of Bearfield’s ham, some basil leaves and a handful of rocket. (Drizzle of oil and balsamic - optional)
6. Add a drizzle of olive oil and balsamic, if using.