A twist between a classic club sandwich and a post-Thanksgiving meal, just in time for #nationalsandwichday!
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
Preheat your oven to 350ยบ.
Combine eggs, water, acv, oil, garlic, basil, and nutritional yeast in a large bowl. Add in both boxes of mix and combine thoroughly.
Spray a loaf pan with olive oil spray and pour bread mixture into it. Pop into oven for 2 hours.
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.
Let the loaf set for 15-20 minutes and slice into 8-10 slices. For two sandwiches, you will need 6 slices.
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.
While the sauce is cooking, cook your bacon according to package instructions and desired crispiness.
To make sandwiches:
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.
Once your sandwiches are stacked high, it's time to devour 'em! Whole recipe should make about 3 to 4 sandwiches.
Recipe by Chickpea in the City at https://chickpeascity.com/seasonal-squash-cranberry-club/