Butternut Squash, Apple & Cranberry Sandwich Recipe

Stunningly scrumptious vegetarian sandwiches start with thick-sliced Sara Lee Artesano Bread.

30+ Minutes


  • 8 slices Sara Lee® Artesano™ Bakery Bread
  • 1 butternut squash, thinly sliced into rounds
  • Extra virgin olive oil
  • ½ teaspoon rosemary, minced
  • Sea salt
  • Ground black pepper
  • 2 cups red cabbage, shredded
  • ½ teaspoon maple syrup
  • Dijon mustard
  • 8 slices White Cheddar
  • 1 apple, thinly sliced
  • 2 tablespoons dried cranberries
  • Arugula
  • Mayo


  1. Preheat the oven to 425°F, and line a baking sheet with parchment paper. Place squash rounds in a large bowl. Drizzle with olive oil, and sprinkle with rosemary, salt and pepper. Toss to coat. Transfer to prepared baking sheet and roast for 17-20 minutes, or until the edges are golden brown.
  2. In a medium bowl, combine cabbage, apple cider vinegar, maple syrup and a pinch each salt and pepper. Stir to thoroughly combine.
  3. Spread mustard on 4 slices of bread. Top each with 2 slices of cheese, a few apple slices, 2 butternut squash rounds, cabbage mixture, dried cranberries and arugula. Spread mayo on remaining 4 slices of bread and place, mayo side down, atop each sandwich.