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Root Vegetable and Burrata Farmer's Sandwich 05:34

Sarkis Vartanian

"The Farmer's Sandwich defines our restaurant. It's all about local farmers."

Root Vegetable and Burrata Farmer's Sandwich 05:34

Sarkis Vartanian

"The Farmer's Sandwich defines our restaurant. It's all about local farmers."

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Slice the butternut squash in half. Place the halves upright on the cutting board and slice off the sides until all of the skin is removed. Cut the squash in half again and, with the flat side down, cut the squash into half-moon slices. Place them on a sheet pan. Sprinkle with cinnamon and drizzle with honey. 00:11

  2. 2. Cut the yam in half, and with the flat side down, cut it into even wedges. It is not necessary to remove the skin. 01:34

  3. 3. Sprinkle a second sheet pan with salt and black pepper then drizzle with olive oil. Place the yam wedges flat side down, spacing them apart enough so they roast instead of steam. 02:09

  4. 4. Place the butternut squash and yam in the oven to roast for 45 minutes at 400 degrees. When finished, transfer the squash and yam to a plate and allow to cool for at least 35 minutes. 02:49

  5. 5. Place the squash onto a cutting board and give a rough chop. Press the flat side of your knife into the squash to mash some of them. Cut the yam into smaller horizontal slices. Take the tomato, and cut off a thick slice. 03:12

  6. 6. To assemble the sandwich: Spread the butternut squash onto one slice of olive bread. Spread guacamole over the squash in an even layer. Top with the yam wedges, tomato slice, and burrata cheese. 03:40

  7. 7. To season and finish the sandwich: Add the salt and pepper to the vegetable stack. Spread ancho chili jam to the second slice of bread. Add pesto on top of the burrata cheese. Place the two halves together and serve. 04:42

What You'll Need


- Sheet pans (2)
- Chef's knife or cleaver
- Spoon 
- Cutting board 
- Serving plate


- Butternut squash (1)
- Cinnamon (1 pinch)
- Honey (1 tablespoon)
- Yam (1)
- Olive oil (1 tablespoon)
- Heirloom tomato (1)
- Guacamole (2 tablespoons)
- Burrata cheese (2 tablespoons)
- Olive bread (2 slices)
- Ancho chili jam (1 tablespoon)*
- Pesto (1 tablespoon)
- Salt to taste
- Black pepper to taste

*For more information on ancho chili jam, see Chef Notes. 

Chef Notes

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft texture and buttery flavor, and pairs well with salads, fresh tomatoes, crusty bread, and prosciutto.

Ancho chili jam can be homemade or purchased at the grocery store. It is made from ancho chilis, which is the dried form of the mild, Mexican poblano pepper. The jam is peppery with a hint of sweetness, and pairs particularly well with creamy cheeses.*

Pesto is an Italian sauce traditionally comprised of garlic, pine nuts, basil, olive oil, and Parmesan cheese. Used in sandwiches or with pasta, it adds a bold, nutty, herbal richness. Pesto can also be made at home or purchased in most grocery stores.

*For a specific ancho chili jam recipe, contact the Chef Hotline. 


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Chef Sarkis Vartanian

Los Angeles

With a philosophy of making “honest food," chef/owner Sarkis Vartanian has attracted a loyal following at his Daily Dose... read more