Thanksgiving Sandwiches

Preheat the oven to 425°F. Trim and slice the Brussels sprouts, and transfer to a baking sheet. Add 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper, and toss. Roast until the Brussels sprouts begin to brown and crisp, 12 to 15 minutes.

Thinly slice the green apple(s). Add sliced green apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper to a large bowl. Toss the apple slaw to combine. Peel and mince the shallot(s). Mince the garlic.

Heat 1 tbsp (2 tbsp) vegetable oil in a small saucepan over medium-high heat. Add sage leaves and cook until fragrant, 1 to 2 minutes. Remove toasted sage with a slotted spoon, transfer to a cutting board, and roughly chop. Add chopped sage, Vegenaise, and a pinch of salt to a small bowl, and stir the sage mayo.

Return the saucepan with sage oil to medium-high heat. Add minced shallot and minced garlic and cook until softened, 2 to 3 minutes. Add all-purpose flour and cook, stirring frequently, for 1 minute. Add ½ cup (1 cup) water and the bouillon cube(s), and whisk until bouillon cube dissolves. Reduce heat to low and simmer until gravy thickens, 5 to 7 minutes. Taste, and add salt and pepper as necessary.

Halve the ancient grain rolls lengthwise, place directly on the oven rack, and toast until warmed, 3 to 4 minutes. Spread sage mayo on the bottom half of each toasted roll. Add roasted Brussels sprouts and just half the apple slaw. Spread cranberry sauce on the other half of each toasted roll, and place atop the apple slaw to close the sandwiches. Cut Thanksgiving sandwiches in half crosswise.

Serve the Thanksgiving sandwiches with roasted Brussels with classic gravy for dipping, along with any remaining apple slaw and sage mayo on the side. Dig in!