12 baby squash with blossoms attached, cut in half lengthwise
1 tablespoon allspice whole
0.3 medium onion yellow
Equipment
bowl
frying pan
sauce pan
ladle
oven
blender
kitchen towels
tongs
Directions
Place the allspice, fennel, and peppercorns in a medium saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
Add the squash, vinegar, sugar, and salt and bring to a boil, stirring until the sugar and salt have dissolved.Using tongs, transfer the squash to a clean 1-quart jar with a tightfitting lid and top with the pickling liquid.
Heat the oil in a medium saucepan over medium heat until shimmering.
Add the onions and garlic and cook, stirring occasionally, until softened, about 3 to 5 minutes.
Add the tomatoes and cinnamon sticks and bring to a boil. Reduce the heat to low and simmer until the tomatoes fall apart, about 20 minutes.
Remove and discard the cinnamon sticks.Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off).
Heat the oven to 300°F and arrange a rack in the middle.
Place 2 slices of the bread on a work surface. Evenly spread half of the cheese on one slice and half on the other. Season with salt and top with the remaining 2 slices of bread to make 2 sandwiches.
Heat the oil in a large, nonstick, oven-safe frying pan over medium-low heat until shimmering. Tilt the pan slightly so that the oil coats the bottom.
Add the sandwiches and cook until the bottoms are golden brown, about 3 to 5 minutes. Flip and cook until the other sides are golden brown, about 3 to 5 minutes more.
Place the pan in the oven and bake until the cheese has completely melted, about 8 to 10 minutes.
Transfer the sandwiches to serving plates.To serve:Ladle the warm soup into bowls, tear the basil leaves, and sprinkle them on top of the soup.
Serve with the sandwiches and the pickles on the side.