- ½ pound Brussels sprouts
- 2 tart apples, McIntosh or Greenings
- ½ red onion
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ cup olive oil
- salt and black pepper
- 1 baguette
- 1 cup squash purée
Shave Brussels sprouts, apple and onion thinly and combine. Whisk (or shake in a Mason jar) the vinegar, mustard and olive oil until blended together. Toss the apple mixture with the dressing and several pinches of salt and grinds of black pepper.
Cut baguette across the equator to make one great big sandwich.
Schmear the squash purée liberally all over, top with the salad and replace the bread lid. Cut into appropriate-sized sandwiches.