14 February 2010

Sweet Potato & Avocado Grilled Sandwich

I love sandwiches. Who doesn't, really? Unfortunately, many vegetarian sandwich options tend toward the bland and uninspired - simple cheese, fake meat (that doesn't even try to taste good, like fried vegetable patties) or a house salad served between two slices of bread. It seems that people forget that some vegetarians actually like vegetables. I found myself browsing around for a recipe to kick my depressed tastebuds back into gear, and the minute I found this sandwich, I had to make it. And boy, did it do the trick. The result was tasty, filling and super healthy. For the price of a Big Mac, I got far more flavour and nutrition than any crappy McCoronary could offer.

*Original recipe calls for shredded monterey jack cheese, which is nonexistent in this country (or at least un-discoverable in the city of Liverpool), and tomatoes, which are horribly out-of-season -- so I opted to omit both of these ingredients. Like this blogger and this blogger, I roasted the sweet potato as opposed to boiling, which I thought would leave them bland and too mushy for proper sandwich building materials.

Sweet Potato & Avocado Grilled Sandwich
  • 1 small-ish sweet potato, peeled and cut into 1/4-inch-thick slices
  • 1 tbsp olive oil, plus more for grilling
  • 1 tbsp plus 2 tsp honey
  • 2 tsp mustard
  • 1 tbsp light mayonnaise
  • 4 slices whole wheat bread
  • 4 onion slices, very very thin
  • 1 avocado, pitted and sliced 1/4 inch thick
  • 2 leaves of Round lettuce (similar to Butter or Boston Bibb lettuce)
Toss sweet potato slices with 1 tbsp each olive oil and honey. Season with salt and pepper to taste. Roast in a single layer in oven set at 190C (375F) until tender, about 20 minutes.

Whisk together remaining honey, mustard and mayonnaise. Brush one side of each bread slice lightly with olive oil (to make the sandwich nice and crisp when grilled). Then spread honey-mustard mixture on the other side.

To construct the sandwiches, layer onion and avocado on a slice of bread, season with salt and pepper, then layer on sweet potato and lettuce. Top with remaining bread slice. Fry on stovetop or use a panini press. (I fried in a non-stick skillet set on medium heat, about 3 minutes for each side.) Serve immediately.

Makes 2 sandwiches.

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