loveandlemons5.0
Butternut Apple Cranberry Sandwich
This sandwich is fall between bread with roasted butternut squash, apple slices, cheddar, rosemary, cranberries, arugula, & pickled red cabbage.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the squash planks with drizzles of olive oil, the rosemary, and sprinkles of salt and pepper. Roast 17 to ⏱️ 20 minutes or until golden brown around the edges.
2
In a medium jar, place the cabbage, apple cider vinegar, maple syrup, and pinches of salt and pepper. Cover and gently shake.
⅓ cup apple cider vinegarapple, thinly sliced1
3
Assemble the sandwiches with a slather of mustard, a slice of cheese, a few apple slices, 2 butternut squash planks, the cabbage, cranberries, and arugula. Slather the second slice of bread with mayo and top it onto the sandwich.
⅓ cup apple cider vinegarapple, thinly sliced1butternut squash, sliced into 8 ¼-inch planks (this is easiest if you get a thick-neck squash and use just the top half)1dried cranberries2 tablespoonsbread8 slicesMayo, for slathering
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