Vegetarian Sweet Potato & Avocado Sandwich
Sweet Potato and Avocado Panini Sandwich
This recipe mesmerized me. It’s such an interesting flavor combination and so out of the ordinary and yummy-looking. I bookmarked it and kept going back to look at it for days. With an impending snowstorm coming to our area my roommate (on her way to the store for milk and bread) asked if I needed anything. I told her “One avocado please.”
This sandwich is everything I thought it would be- sweet and savory, hearty and different. It will certainly make the cut into my regular rotation. I put it in the panini maker for about 3 minutes after brushing it with olive oil, but it would be just as good as a regular sandwich.
Yum!
Ingredients
1 sweet potato, peeled and cut into 1/2-inch-thick slices
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
1/4 tsp poppy seeds
4 slices whole wheat bread
4 red onion slices, cut 1/8-inch thick
1/2 avocado cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
1/4 cup shredded Monterey Jack cheese (optional)
1/2 cup baby lettuce or herb salad mix
Directions
Toss sweet potato slices in a few tablespoons each of olive oil and honey. Season with salt and pepper to taste. Cook slices in oven until tender, about 15 minutes, flipping slices half way through.
Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl.
To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.
This recipe mesmerized me. It’s such an interesting flavor combination and so out of the ordinary and yummy-looking. I bookmarked it and kept going back to look at it for days. With an impending snowstorm coming to our area my roommate (on her way to the store for milk and bread) asked if I needed anything. I told her “One avocado please.”
This sandwich is everything I thought it would be- sweet and savory, hearty and different. It will certainly make the cut into my regular rotation. I put it in the panini maker for about 3 minutes after brushing it with olive oil, but it would be just as good as a regular sandwich.
Yum!
Ingredients
1 sweet potato, peeled and cut into 1/2-inch-thick slices
1 tbsp plus 2 tsp honey mustard
1 tbsp light mayonnaise
1/4 tsp poppy seeds
4 slices whole wheat bread
4 red onion slices, cut 1/8-inch thick
1/2 avocado cut into 1/4-inch-thick slices
4 tomato slices, cut 1/4-inch thick
1/4 cup shredded Monterey Jack cheese (optional)
1/2 cup baby lettuce or herb salad mix
Directions
Toss sweet potato slices in a few tablespoons each of olive oil and honey. Season with salt and pepper to taste. Cook slices in oven until tender, about 15 minutes, flipping slices half way through.
Whisk together honey mustard, mayonnaise, and poppy seeds in a small bowl.
To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.
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