Roasted Sweet Potato Sandwich
| Serves | 1 |
|---|---|
| Ingredients | Potatoes, Vegetables, Bread |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
This unique sandwich is full of endless flavors and colors, wiith a sweet potato base and balsamic dressing for the topping.
Ingredients
½ oz. Roasted Sweet Potato Slices
(recipe follows)
1 square (5-in.) herb focaccia bread
1½ oz. fig confit
1½ oz. fresh mozzarella, sliced
3 slices tomato
½ oz. baby arugula
1½ oz. balsamic marinated fennel
½ oz. balsamic dressing
Roasted Sweet Potato Slices
¼ cup olive oil
½ tsp. salt
¼ tsp. ground black pepper
2½ lb. fresh sweet potatoes, sliced
Steps
- Prepare Roasted Sweet Potato Slices; reserve.
- Split focaccia horizontally in half. Spread fig mixture on bottom half of focaccia. Cover with layer of sweet potatoes, topped by layer of cheese and layer of tomato. Evenly cover with arugula and top with fennel.
- Drizzle with balsamic dressing and place remaining focaccia half on top. Slice in half to serve.
Roasted Sweet Potato Slices
- Preheat oven to 350°F. In bowl, combine oil, salt and pepper; mix well. Add sweet potato slices; toss to coat evenly. Arrange slices on lined baking sheets; roast in oven for 25 min. or until slightly brown and soft to the touch. Let cool; cover and refrigerate until ready to use.
Yield: Makes enough for 16 sandwiches