Post-Thanksgiving Sandwich

Active Time: 25 minutes • Total Time: 20 minutes

Yields: 4 Servings

Comments Rating 5 (1 review)
Print Recipe


  • Few handfuls of Earthbound Farm Organic Baby Arugula
  • 1 medium butternut squash sliced into eight ¼-inch discs
  • extra-virgin olive oil for drizzling
  • 2 cups shredded red cabbage
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon maple syrup
  • ½ teaspoon minced rosemary
  • sea salt
  • freshly ground black pepper
  • 8 slices of bread
  • dijon mustard
  • 4 slices white cheddar
  • 1 apple thinly sliced
  • 3 tablespoons leftover cranberry sauce
  • Mayonnaise or aioli

It’s the weekend after Thanksgiving and perhaps you’ve had enough of the food coma state and are craving something that lifts you up rather than weighs you down? If so, we’ve got a sandwich that’s got your name on it . Using your leftover Thanksgiving butternut squash will simplify this sandwich. Staring from scratch with the squash, it works best if you choose a thick-neck squash and use just the top half. If you still have some turkey in the fridge, it would be a nice addition to the lovely combination of fall flavors in this outstanding sandwich.

Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly oiled.

Places the squash slices in bowl roomy enough that you can toss them. Drizzle the squash with the olive oil, the rosemary, and sprinkles of salt and pepper then toss to coat evenly. Place the squash on the lined or oiled baking sheet so that they are not touching each other. Roast 17 to 20 minutes or until golden brown around the edges.

Place the cabbage, apple cider vinegar, maple syrup, and pinches of salt and pepper In a jar large enough to fit everything. Cover and gently shake.If you don’t have the right size jar, use a small jar to combine everything but the cabbage. Then place the cabbage in a medium sized bowl and gently toss

To assemble the sandwiches, lay out all the slices of bread and on four of them, layer on a slather of mustard, a slice of cheese, a few apple slices, 2 butternut squash slices, a scoop of dressed cabbage, cranberry sauce, and Earthbound Farm Organic Baby Arugula. Slather the remaining four slices of bread with mayo and put the sandwiches together.

2 comments on “Post-Thanksgiving Sandwich

  1. How Much Cabbage?


    How much red cabbage and how should we prepare it?

    Looks like a 5-Star sandwich to me! Thank you!

    • Thanks for catching that recipe upload error, Maggie! I just corrected the recipe, but it’s 2 cups of shredded cabbage, 1/3 cup apple cider vinegar, and 1/2 teaspoon maple syrup.

Review Recipe

Your email address will not be published. Required fields are marked *