Description
A delightful autumn-inspired sandwich featuring roasted butternut squash planks paired with tangy apple and cranberry accents, fresh arugula, and sharp white cheddar, all layered on toasted bread with Dijon mustard and creamy mayo. This sandwich offers a perfect balance of sweet, savory, and tangy flavors ideal for a seasonal lunch or light dinner.
Ingredients
For the Squash
- 1 butternut squash, sliced into 8 quarter-inch thick planks (use the thick-neck section)
- Extra-virgin olive oil, for drizzling
- ½ teaspoon minced rosemary
- Sea salt and freshly ground black pepper, to taste
For the Cabbage
- 2 cups shredded red cabbage
- ⅓ cup apple cider vinegar
- ½ teaspoon maple syrup
- Sea salt and freshly ground black pepper, to taste
For the Sandwiches
- 8 slices of bread
- Dijon mustard, for slathering
- 4 slices white cheddar cheese
- 1 apple, thinly sliced
- 2 tablespoons dried cranberries
- Few handfuls of arugula
- Mayonnaise, for slathering
Instructions
- Roast the Butternut Squash: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the butternut squash planks with olive oil, minced rosemary, salt, and pepper. Spread them evenly on the baking sheet and roast for 17 to 20 minutes or until the edges become golden brown and tender.
- Prepare the Cabbage Slaw: In a medium jar or bowl, combine the shredded red cabbage, apple cider vinegar, maple syrup, salt, and pepper. Cover and gently shake or toss to mix the dressing well with the cabbage, allowing the flavors to meld while the squash roasts.
- Assemble the Sandwiches: Spread Dijon mustard onto one side of each bread slice. On four slices, layer one slice of white cheddar cheese, a few slices of apple, two roasted butternut squash planks, a portion of the cabbage slaw, dried cranberries, and a handful of arugula. Spread mayonnaise on the remaining four bread slices and press them on top to complete each sandwich.
Notes
- Use a thick-neck butternut squash to get evenly sized planks for roasting.
- The cabbage slaw can be made ahead of time and refrigerated to enhance the flavor.
- For a vegan version, substitute white cheddar with a plant-based cheese and use vegan mayonnaise.
- Serve immediately after assembling for best texture and freshness.
- Toasting the bread before assembly can add extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American