Chef Jennifer's Open Faced Thanksgiving Sandwich

Chef Jennifer's Open Faced Thanksgiving Sandwich


• 4 slices Turano Rustic Italian Bread
• 1 butternut squash, diced
• 3 Tbsp. extra virgin olive oil
• 1 tsp. fresh rosemary, chopped
• ½ tsp. dried thyme
• 3 sage leaves
• ½ tsp. black pepper
• 1 tsp. kosher salt
• ½ tsp. garlic powder
• ½ cup cranberry sauce
• 2 tsp. Dijon mustard
• 1# sliced roasted turkey breast
• Arugula, for garnish


① Preheat oven to 425˚F.

② Place diced butternut on a parchment-lined baking sheet. Drizzle with EVOO and add rosemary, thyme, sage, black pepper, salt, and garlic powder. Toss to coat and bake for 30 minutes or until fork-tender. Transfer to a bowl and mash with a fork. Set aside.

③ In a small bowl, combine cranberry sauce and Dijon mustard to create a cranberry mustard

④ Grill or toast slices of bread and place on a dish. Start by layering the mashed butternut on top of the bread followed by sliced turkey and top with cranberry mustard spread.

⑤ Garnish with arugula for some color and enjoy!

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