Thanksgiving Sandwiches

Preheat oven to 425°F. Trim and slice the Brussels sprouts. Transfer to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the sprouts begin to brown and crisp, about 12 to 15 minutes.

Thinly slice the apple. In a large bowl, combine the sliced apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper. Toss the apple slaw well. Peel and mince the shallot. Mince the garlic.

Roughly chop the sage. Place a small saucepan over medium-high heat with 4 tsp vegetable oil. Once hot, add the chopped sage and a pinch of salt. Cook until fragrant, about 1 to 2 minutes. Transfer the sage (leaving the oil behind), to a cutting board and roughly chop. Add the chopped sage and Vegenaise to a small bowl and stir.

Return the saucepan with the sage oil to medium-high heat and add the minced shallot and garlic. Cook until softened, about 2 to 3 minutes. Add the flour and cook, stirring frequently, for 1 minute. Whisk in the bouillon and ½ cup water. Reduce heat to low and simmer until thickened, about 5 to 7 minutes. Taste the gravy and season with salt and pepper.

Cut the ancient grain roll in half and pop in the oven to warm for 3 to 4 minutes. Slice the rolls. Spread the bottom halves with 2 tbsp sage mayo. Top with roasted Brussels sprouts and half of the apple slaw. Spread cranberry sauce on the top halves and close the sandwiches.

Serve the Thanksgiving sandwiches with gravy (for optimal flavor, we recommend dipping every bite), remaining apple slaw, and sage mayo on the side. Bon appétit!