Fall Sandwiches


One of my colleagues, Becky, united all things fall for this autumnal lunchtime spectacular. If you don’t have a baguette, sourdough or any other crusty bread will work very well.

  • 1 baguette
  • ½ lb Brussels sprouts
  • 2 tart apples, Macintosh or greenings
  • ½ red onion
  • ¼ C apple cider vinegar
  • 1 T Dijon
  • ¼ C olive oil
  • 1 C squash puree
  1. Shave the onion, apple and Brussels sprouts thinly and combine
  2. Whisk (or shake in a mason jar) the vinegar, mustard and olive oil
  3. Toss the apple mixture with the dressing and several pinches of salt and grinds of black pepper
  4. Cut the baguette across the equator to make one great big sandwich
  5. Shmear the squash pureé liberally all over, top with the salad and replace the bread lid
  6. Cut into appropriate sized sandwiches


This recipe is featured in the post:

winter squash