Can all of the flavors of autumn be captured in one sandwich? I set out to do just that on Sunday, piling as many complementary autumnal items as possible between two slices of bread. Crisp apples, caramelized onions, and butternut squash from the farmers’ market, brie and dijon mustard from the store, and an amazing loaf of bread from the new branch of Almondine Bakery in Park Slope. I mean, come on. Look at this loaf:

The Almondine Bakery in DUMBO makes the best macarons I’ve had in my life, so coming upon the new storefront during a Sunday walk took my already wonderful weekend to a new level. Having the bakery within a few blocks of my apartment is going to be very dangerous. Ten pounds dangerous.

With all of my ingredients in hand, I went to work putting together the sandwich. I started by peeling and then cutting the squash into 1″ thick slices. I tossed them with olive oil, salt, pepper, and a bit of nutmeg, and then roasted them on a baking sheet for 20-30 minutes at 400º.

While the squash was roasting, I sliced two yellow onions into thin strips and slowly caramelized them in a skillet with a splash of oil and a dash of salt. The process can take around 30-40 minutes, stirring the onions every few minutes as needed.

Once the onions and squash were done, I sliced the bread and topped it with brie, and then placed it in the toaster oven for a few minutes to melt. Finally, I spread on the mustard on the top slice and layered the ingredients on the bottom slice: squash, apples, and then the onions.

It doesn’t beat a Thanksgiving leftover sandwich, but when it comes to the flavors of mid-autumn, it does the trick.

As I was caramelizing onions for a goat cheese and puff pastry dish I was testing out a few weeks ago, I started looking for other vehicles for one of my favorite flavors. I am not a huge fan of raw yellow onion, but with a little olive oil and some time in a skillet, they become tender and gain just a hint of sweetness. This sandwich is a simple blend of caramelized onions with four other classic flavors: steak, Dijon mustard, mayo, and a crusty baguette.

Steak Sandwiches
Makes approx. 4 sandwiches, based on amount of meat
-Flank steak (1 lb-1.5 lbs)
-1 thick baguette or bread of your choice, sliced sandwich-sized
-2 medium yellow onions, cut into thin rings
-1/2 cup mayo
-2 tbs. grained Dijon mustard
-2 tbs olive oil
-Salt and pepper to taste

1) Season the steak with salt and pepper on both sides, and place on a baking sheet coated with tinfoil. Broil to desired doneness, flipping halfway through, and tent with foil for 10 minutes to rest the meat. This will help retain the juices while cutting.

2) While the steak is broiling, heat the olive oil in the skillet and add the onion. Cook over medium-low heat, stirring often to avoid burning, until they are browned and tender. This should take 15-20 minutes.

3) Once the meat is resting, toast the bread slices (if desired) at 400º for 3-5 minutes.

4) Mix the mayo and mustard in a cup and add salt and pepper to taste. Spread a thin layer on each side of the bread.

5) Slice the steak into thin strips. Create a layer of caramelized onions on the bottom half of the bread and cover with three strips of steak. Top with the other half of the bread and slice down the middle.