Thanksgiving Sandwiches

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

Add apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper to a large bowl and toss to combine.

Heat 1 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, mayo, and a pinch of salt to a small bowl and stir. (4-serving meal: use 2 tbsp vegetable oil) 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 shallot and garlic and cook until softened, 2 to 3 minutes. Add flour and cook, stirring frequently, for 1 minute. Add ½ cup water and bouillon cube 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. (4-serving meal: use 1 cup water)

Halve the ciabatta rolls lengthwise and toast directly on 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. Eat up!