Let’s get one thing straight. Nothing beats a club sandwich. When I think of the classic go-to American meal, it’s not a hamburger or hot dog (although those two might be in my head after that Cubs game last night – woo Cubbies!). It’s a sandwich piled high with turkey, bacon, lettuce, mayo and tomato.

If you were to ask my mom what she made me  growing up on special occasions and for most of my family birthday dinners, her response will be a club sandwich with New England clam chowder on the side. Hands down it was my favorite meal. While I have yet to create my own New England clam chowder, I figured that this November would be the perfect time to create my own club sandwich masterpiece. But of course because Thanksgiving is right around the corner, I had to put a seasonal spin on it.

And besides, you know I can’t resist putting vegetables and/or fruit on everything I eat 😉

I made this sandwich using Simple Mills Artisan Bread Mix and doubled the recipe for larger slices of bread. Because this bread is grain and gluten-free, paleo and dairy-free, without any added yeast, it rises differently than normal bread (usually creating shorter slices). Of course you can make this sandwich uses just one box of the Artisan Bread Mix but just expect tinier slices!

The bread mix is comprised of almond and coconut flour, flax meal, arrowroot, tapioca, baking soda and sea salt. Ingredients that are minimal, identifiable and legit as ever. I often use it to make rolls or flatbreads covered in pesto and nutritional yeast or to just dip in hummus! It is seriously such a versatile product that I can’t live without.

If you were to take a look into my cupboards in my apartment you’d probably find 10+ boxes of Simple Mills products. I adore ’em.

As for the insides of the toast, I stuck to the classic turkey and bacon combo but switched things up with opting for butternut squash instead of mayo and cranberry sauce instead of tomatoes. The sweetness from the homemade cranberry sauce really gives the sandwich that extra oomph! As for the mayo being gone? I swear ya won’t even miss it. Who needs silly mayo anyway!?

Seasonal Squash and Cranberry Club

 

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Prep time

20 mins

Cook time

2 hours 15 mins

Total time

2 hours 35 mins

 

A twist between a classic club sandwich and a post-Thanksgiving meal, just in time for #nationalsandwichday!

Author: Addie Martanovic

Recipe type: Lunch, Dinner

Serves: 3-4

Ingredients

• 6 eggs
• ½ cup water
• ¼ cup apple cider vinegar
• ¼ cup olive or grapeseed oil
• 1 tsp garlic
• 1 tsp basil
• 1 tbsp nutritional yeast, optional (for a bit of cheesy flavor)
• 2 boxes of Simple Mills Artisan Bread Mix
• Olive oil spray
• ½ cup roasted butternut squash or puree
• 12 oz. fresh cranberries
• 1 cup beet juice
• 2 tbsp maple syrup
• 1 cup romaine lettuce
• ½-1 lb shaved organic turkey
• 4-8 slices of organic, nitrate-free bacon

Instructions

1. Preheat your oven to 350º.
2. Combine eggs, water, acv, oil, garlic, basil, and nutritional yeast in a large bowl. Add in both boxes of mix and combine thoroughly.
3. Spray a loaf pan with olive oil spray and pour bread mixture into it. Pop into oven for 2 hours.
4. Remove from oven, let cool for 10 minutes and slice to check the inside. If additional cooking is required (depending on your oven), pop back in the oven for 15 minutes.
5. Let the loaf set for 15-20 minutes and slice into 8-10 slices. For two sandwiches, you will need 6 slices.
6. While loaf is cooling, make cranberry sauce by combining cranberries, beet juice and maple syrup in a small saucepan over medium heat. Stir every so often for about 15 minutes until cranberries pop and thicken. Remove from heat and cool.
7. While the sauce is cooking, cook your bacon according to package instructions and desired crispiness.
8. To make sandwiches:
9. Spread butternut squash on one side of bread, followed by sauce, romaine, turkey and bacon. Place another slice of bread and repeat. Top with the third slice of bread.
10. Once your sandwiches are stacked high, it's time to devour 'em! Whole recipe should make about 3 to 4 sandwiches.

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The flavors of this sandwich remind me of curling up on the couch after Thanksgiving dinner and watching Christmas movies with my family. We all know there is nothing better than that post-Thanksgiving sandwich feast where you put all of your sides onto slices of bread with your leftover turkey. It might even be better than the Thanksgiving meal itself.

I can’t wait to make this for my family after our holiday festivities this year and show them how you can still have a super hearty sandwich with all of the fixings while still keeping things on the healthier side – whether that be gluten-free or paleo. This sandwich is all about balance in more ways than one. Not only is it tricky to keep it all together (when is a club sandwich not?) due to t’s extreme height but it’s got a little bit of everything.

Now it’s time to enjoy #NationalSandwichDay by taking a bite out of this bad boy.

Enjoy!

This post was sponsored by Simple Mills, however all thoughts, opinions and ideas are my own and honest. I love and fully support this company and others I work with! Thank you for making Chickpea in The City possible.