Butternut Apple Cranberry Sandwich

This sandwich is fall between bread with roasted butternut squash, apple slices, cheddar, rosemary, cranberries, arugula, & pickled red cabbage.

Butternut Apple Cranberry Sandwich

This sandwich is, quite simply, 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 red cabbage that I quickly marinated in a little apple cider vinegar. It’s like one of those next-day leftover Thanksgiving sandwiches… that is, if you had a really colorful Thanksgiving.

I made these last Sunday when the leaves were falling, the sun was out, and the air was crisp. I don’t know if it’s that cozy fall chill in the air, but suddenly we’re eating more grains with our meals – hearty sandwiches like this with thick crusty bread, grain bowls with farro, and curries with quinoa.

Butternut Cranberry Apple Sandwiches

You’ll want to find a large thick-necked butternut squash to be able to get these sandwich-sized planks. I saved the bottom part of my squash for soup because, if you haven’t noticed, I’ve been on a bit of a butternut kick this week.

Butternut Cranberry Apple Sandwiches

And while I didn’t set out to make this a make-ahead sandwich, these components all kept well for lunches for two days in a row. 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!

Butternut Cranberry Apple Sandwiches

5.0 from 6 reviews

Butternut Apple Cranberry Sandwich

Serves: 4
For the squash
  • 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
For the cabbage
  • 2 cups shredded red cabbage
  • ⅓ cup apple cider vinegar
  • ½ teaspoon maple syrup
  • Sea salt and freshly ground black pepper
For the sandwiches
  • 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
  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.
  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.



Leave a comment:

Your email address will not be published.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

Rate this recipe (after making it):  

  1. Mairin

    This is so so good! So much flavor, so satisfying – made it 3 days in a row – husband approved too!

    • Jeanine Donofrio

      I’m so glad you both loved it so much!

  2. Rebecca Seaman

    This is amazing. I have made it 3x and just loved it. Added a little pickle to it. So good. Making it again this weekend. Thank you for sharing.

  3. Jolia from medicationdiabetes.com

    Making your own salad dressing seems so intimidating sometimes! I feel like I’m just getting the hang of it!

  4. Becky

    Would be lovely with a nice gorgonzola or goat cheese! And crispy fried sage leaves!

    • Jeanine Donofrio

      Ooh yes, that sounds delicious!

  5. Ralf

    Great recipe! Will tr at the weekend an’s Rate later. Thanks!

  6. Gaby Dalkin

    This sandwich has me SO pumped for Thanksgiving leftovers!

  7. Maggie

    This is the “Thanksgiving leftover” sandwich I’ve been yearning for ever since I stopped eating meat (12 years ago.)

    Can’t wait to give this one a shot!

    • Jeanine Donofrio

      I’ve always drooled over those leftover sandwiches! It took me so long to realize I could make a fun veggie version 🙂

  8. Emily from carvingajourney.com

    Ugh that bread looks so amazing! I wish I could find a gluten free bread that pretty! I will definitely have to try making a gluten free sandwich with this wonderful fillings you have!!! You make it look so yummy!

  9. Susanna

    Veggie sandwhich are the best ever!! I love roasted vegetables between two slices of any good quality bread. I’m so lucky to have astisanal bakeries in my hometown and sandwhiches make the perfect Firday night dinner most of the times!
    I tried putting roasted sweet potatos with fresh mozzarella, baby spinach with olive oil and balsamic and it was delicious!
    I like using fruits on sandwhiches too but never came up with the idea of apple! will definitely give it a try. I bet it tastes great with mustard! thanks for the idea!

  10. Natalie from lilcookie.com

    This looks AMAZING! I’m literally drooling ♥

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.