This vibrant vegetarian sandwich layers tender sweet potato rounds, creamy avocado, crisp red onion, and fresh microgreens inside warm toasted rolls. A generous swipe of honey-Dijon poppyseed dressing ties everything together with just the right balance of tangy sweetness. It’s hearty enough for lunch, wholesome enough for dinner, and just the kind of farmers-market–inspired meal that wins everyone over.
INGREDIENTS:
2 large sweet potatoes
1 ripe avocado, sliced
1 red onion, thinly sliced
Sprouts or microgreens
Sliced Jack cheese
4 ciabatta rolls (or preferred sandwich rolls)
Honey Dijon Poppyseed dressing (recipe below)
1 teaspoon salt
Honey Dijon Poppyseed Dressing
1/2 cup mayonnaise
2 tablespoons Dijon mustard (smooth)
2 tablespoon honey
1/2 tablespoon fresh lemon juice or apple cider vinegar
1 teaspoon poppyseeds
METHOD:
Cut each sweet potato into four thick rounds, leaving the skins on.
Bring a saucepan of water to a boil, add 1 teaspoon salt, then carefully lower in the potato rounds. Return to a boil, reduce heat, and simmer until potatoes are just tender. Drain and transfer to an ice bath to cool quickly. Pat dry and remove skins. Slice rounds into 1/2-inch pieces. (Can be prepared up to 1 day ahead.)
Split ciabatta rolls, keeping them hinged. Warm in a 350°F oven for about 5 minutes, just until the exterior is lightly crisp and the interior stays soft.
Generously spread both sides of each warm roll with Honey Dijon Poppyseed Dressing. Layer sweet potato slices onto the bottom half of each roll. Add cheese, red onion, avocado slices, and sprouts or microgreens. Close the sandwiches, cut in half, and serve immediately.
Honey Dijon Poppyseed Dressing
In a blender, combine mayonnaise, Dijon, honey, and lemon juice or vinegar. Blend until smooth. Stir in poppyseeds. Refrigerate until ready to use.
SERVING SUGGESTIONS:
- Pair with a simple green salad or a side of roasted beets with citrus.
- Add sliced roasted turkey or grilled tofu for extra protein.
- Serve with a cup of tomato basil soup for a cozy, café-style meal.
- Swap ciabatta for whole-grain rolls or toasted sourdough for a different texture.
YIELD: Serves 4
SOURCE: Chef Mackenzie Fullmer, Second Street Cafe, Watsonville, CA
