Are you stuck in a deli slices or PB&J rut when it comes to lunchtime sandwiches? Let’s shake it up a bit. After all, it is Friday.
I recently stumbled upon an interesting sandwich recipe on Epicurious.com that uses sweet potato as the main filling. I was intrigued.
After making a few alterations to veganize, I found myself with a healthy and easy-to-prepare lunch. But I was curious—where did this sandwich come from? Sweet potatoes on bread is a combo I’ve never heard of, and I was curious if this is a common meal. I was raised in a family where sweet potatoes were either candied or whipped—that’s it.
After a few minutes of Internet research, I found only the recipe below and one for a sweet potato and pineapple sandwich, but I’m convinced there must be more. Does anyone out there have more info on the use of sweet potatoes in a sandwich? Anyone?
Sweet Potato and Avocado Sandwich
1 small sweet potato, peeled and cut into 3 slices about 2 inches thick
1 Tbsp. plus 2 tsp. mustard
1 Tbsp. soy mayonnaise (try Vegenaise)
4 slices whole wheat bread
4 red onion slices
1/2 small avocado, peeled, pitted, and sliced
4 tomato slices
Salt and pepper, to taste
1/4 cup shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
1/2 cup finely shredded lettuce
Cook the sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices.
Whisk together the mustard and soy mayonnaise in a small bowl.
Spread the mustard mixture on two of the bread slices. Top each with half of the onion slices, avocado slices, and tomato slices. Sprinkle lightly with the salt and pepper.
Add a layer of sweet potato slices and half of the “cheese” and lettuce to each sandwich. Top with the remaining slices of bread.
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