Butternut Apple Cranberry Sandwich
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 1 butternut squash, sliced into 8 ¼-inch planks (this is easiest if you get a thick-neck squash and use just the top half)
- Extra-virgin olive oil, for drizzling
- ½ teaspoon minced rosemary
- Sea salt and freshly ground black pepper
- 2 cups shredded red cabbage
- ⅓ cup apple cider vinegar
- ½ teaspoon maple syrup
- Sea salt and freshly ground black pepper
- 8 slices of bread
- Dijon mustard, for slathering
- 4 slices white cheddar
- 1 apple, thinly sliced
- 2 tablespoons dried cranberries
- Few handfuls of arugula
- Mayo, for slathering
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Preparation
Chef’s notes
The butternut planks can be reheated the next day and the cabbage will keep in the fridge for about a week.
The only thing I sliced up twice was the apple.
Slather thick slabs of grainy bread with mustard and/or mayo, assemble, and enjoy!