The beauty of this sandy is that it can be eaten the classic way or open-faced. We’re personally in the classic camp because that means we get to have double the Sara Lee® Artesano™ Potato Bakery Bread. Simply toss together shaved Brussels sprouts and cranberries (or cherries) with mayo, vinegar and dill and add on top of the bread. We highly recommending toasting the bread for some extra crunch.
recipes
Brussels Sprout Slaw Sandwich
Katie Wayne
Ingredients
3 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1 tablespoon finely chopped fresh dill
Kosher salt and freshly ground black pepper
¾ cup shaved Brussels sprouts (about 1 cup whole Brussels sprouts)
2 tablespoons dried cranberries or cherries, chopped
2 slices Sara Lee Artesano Potato Bread, 20oz
Directions
1. In a small bowl, combine the mayonnaise, vinegar and dill. Season with salt and pepper. Add the Brussels sprouts and cranberries, and toss to coat.
2. Serve open-face or sandwiched between two pieces of toasted bread.
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