I have an affinity for messy sandwiches. If I’m not perplexed by how exactly I’m supposed to eat them, I’m not interested. Sure, I can get down with a polite finger sandwich and I’ll never turn down a pressed picnic situation like a muffuletta. But I love a juicy burger, a slippery BLT, and a towering hoagie. I want a “napkin-mandatory” sort of sandwich and today’s Teriyaki Mushroom Melt fits the bill perfectly. The word “saucy” is the aptest description for this sandwich. So let’s talk about it!

Making a quesadilla for dinner is a lot like walking out of your pants the moment you step through the door – it’s bliss, a relief, a reward. Or at least that’s how I look at it. Quesadillas are a simple pleasure. They can be delicious with nothing more than cheese, or life-changing when more elaborate. And therein lies what I love most about the quesadilla, their versatility. You can stuff any sad thing for your crisper into them and transform it from yuck to yum. But today we’re not making quesadillas out of necessity, we’re making them on purpose. These Acorn Squash Quesadillas are far from flung together but they still feel carefree, fun, and most importantly, cozy.