Butternut Apple Cranberry Sandwich Recipe




This sandwich is, fairly merely, fall between bread. It’s stacked with roasted planks of butternut squash, a layer of thinly sliced apple, white cheddar cheese, rosemary, cranberries, arugula, and crimson cabbage that I rapidly marinated in a bit apple cider vinegar. It’s like a type of next-day leftover Thanksgiving sandwiches… that’s, if you happen to had a extremely colourful Thanksgiving.

I made these final Sunday when the leaves had been falling, the solar was out, and the air was crisp. I don’t know if it’s that cozy fall chill within the air, however instantly we’re consuming extra grains with our meals – hearty sandwiches like this with thick crusty bread, grain bowls with farro, and curries with quinoa.


Butternut Cranberry Apple Sandwiches

Talking of grains, this put up is in partnership with Panera. Why? As a result of they’re on a mission to get folks to eat extra entire grains by releasing a six-episode video collection referred to as Meals Interrupted. The primary episode, Grains Interrupted, follows culinary pioneers to a wheat discipline in Tehachapi, California the place they speak in regards to the significance of incorporating entire grains into your food plan and what precisely a “entire” grain is. Plus, it’s stunning, give it a watch!

After all, we eat a ton of entire grains round right here however many Individuals aren’t getting sufficient high-quality entire grains of their food plan, so Panera is dedicated to spreading the phrase about how vital good high quality grains are. It may be complicated what is definitely thought-about a complete grain – to assist this, Panera is launching new labels on their signage to notice the servings and proportion of entire grains of their merchandise. I’m personally impressed by this, as a result of I really like when massive corporations get on board to nudge our meals system in the precise path.


Butternut Cranberry Apple Sandwiches

Again to the sandwich! You’ll need to discover a big thick-necked butternut squash to have the ability to get these sandwich-sized planks. I saved the underside a part of my squash for soup as a result of, if you happen to haven’t seen, I’ve been on a little bit of a butternut kick this week.

And whereas I didn’t got down to make this a make-ahead sandwich, these elements all stored effectively for lunches for 2 days in a row. The butternut planks may be reheated the subsequent day and the cabbage will hold within the fridge for a few week. The one factor I sliced up twice was the apple. Slather thick slabs of grainy bread with mustard and/or mayo, assemble, and revel in!


Butternut Cranberry Apple Sandwiches


Butternut Apple Cranberry Sandwich

 

  • 1 butternut squash, sliced into eight ¼-inch planks (that is best if you happen to get a thick-neck squash and use simply the highest half)
  • Additional-virgin olive oil, for drizzling
  • ½ teaspoon minced rosemary
  • Sea salt and freshly floor black pepper
  • 2 cups shredded crimson cabbage
  • ⅓ cup apple cider vinegar
  • ½ teaspoon maple syrup
  • Sea salt and freshly floor black pepper
  • eight slices of bread
  • Dijon mustard, for slathering
  • four slices white cheddar
  • 1 apple, thinly sliced
  • 2 tablespoons dried cranberries
  • Few handfuls of arugula
  • Mayo, for slathering
  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 till golden brown across the edges.
  2. In a medium jar, place the cabbage, apple cider vinegar, maple syrup, and pinches of salt and pepper. Cowl and gently shake.
  3. Assemble the sandwiches with a slather of mustard, a slice of cheese, a couple of apple slices, 2 butternut squash planks, the cabbage, cranberries, and arugula. Slather the second slice of bread with mayo and prime it onto the sandwich.

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This put up was created in partnership with Panera. Thanks for supporting the sponsors that hold us cooking!

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