INGREDIENTS:
2 large sweet potatoes
1 ripe avocado
1 red onion, sliced
Sprouts or micro greens
Sliced jack cheese
4 Ciabatta rolls (or favorite sandwich roll)
Honey Dijon Poppyseed dressing (recipe below)
METHOD:
Cut sweet potatoes four times each so that you have four large rounds, leaving the skin on. Bring a saucepan of water to a boil, add 1 teaspoon salt, then add potato rounds. Bring water back to a boil, reduce heat and cook until potatoes are tender. Drain water from potatoes, then place directly into an ice bath for a few minutes to cool rapidly. Remove rounds from the cold water bath and set them on a paper towel to dry. (This be done 1 day ahead and kept in the fridge).
Cut sweet potato rounds into 1/2 thick pieces and remove the skin. Cut avocado into slices. Cut rolls, but keep them together and place in a warmed oven of 350°F for about 5 minutes. You want the outside to get warm and a bit toasty while keeping the inside soft.
Once the bread is warmed, open the roll and spread each side generously with the honey mustard dressing (recipe below). Top the bottom roll with enough cut sweet potato to cover the bread. Follow with cheese, onion, avocado, and sprouts. Place the top roll on the sandwich, cut it in half, and serve.
Serves 4.
Honey Dijon Poppyseed Dressing
INGREDIENTS:
1/2 cup mayonnaise
2 tablespoon Dijon mustard (smooth, not stone ground)
2 tablespoon honey
1/2 tablespoon fresh lemon juice or apple cider vinegar
1 teaspoon poppyseed
METHOD:
Place all ingredients except poppyseed in a blender and process until smooth. Stir in poppyseed. Store dressing in the refrigerator.
SOURCE: Chef Mackenzie Fullmer, Second Street Cafe, Watsonville, CA
