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 apple(s). Add sliced 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. TIP: Leave the sage oil in the saucepan, as it will be used to make the gravy.

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 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 ciabatta rolls lengthwise and toast directly on the oven rack for 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 close the sandwiches. Cut Thanksgiving sandwiches in half crosswise. TIP: Add as much cranberry sauce as you’d like, and serve the rest on the side.

Serve the Thanksgiving sandwiches with classic gravy for dipping. Add remaining apple slaw, any remaining cranberry sauce, and sage mayo on the side. Dig in!