Sandwich de patate douce épicée avec feta

Ingredients for Spiced Sweet Potato Sandwich with Feta

• 1 large sweet potato (about 350g ), peeled, sliced lengthwise into 1/4"–1/2"-thick planks

• 1 teaspoon ancho chilli powder

• 1/2 cuillères à café de cumin moulu

• 45ml extra-virgin olive oil, plus more for drizzling

• 1 medium beet, peeled, cut into thin matchsticks or grated on the large holes of a box grater

• 1/2 petit oignon rouge, finement tranché

• 45ml de vinaigre de riz assaisonné

• 120ml de mayonnaise

• 1 grande gousse d'ail, finement râpée

• 1 cuillère à soupe plus 1 cuillère à café de jus de citron frais

• 2 sesame kaiser rolls, split

• 1 1/2 cups parsley, mint, and/or coriander leaves

• 140g block feta, thinly sliced into planks, divided

• Sel kasher, poivre fraîchement moulu

How to make Spiced Sweet Potato Sandwich with Feta

Preheat oven to 204°C. Combine sweet potato, ancho chilli powder, cumin, and 3 tablespoons oil in a medium bowl; season generously with salt and pepper and toss until sweet potato is evenly coated. Heat a dry large skillet, preferably cast iron, over medium. Arrange sweet potato in a single layer without overlapping (you will most likely be able to fit them all at once, but work in 2 batches if needed). Cook, undisturbed, until blackened in spots, about 4 minutes. Turn slices over and transfer skillet to oven. Roast until tender, 10–15 minutes. Remove from oven.

Meanwhile, combine beet, onion, and vinegar in a medium bowl; season generously with salt and pepper and toss well. Let sit to allow beet to soften. Mix mayonnaise, garlic, and 1 tablespoon lemon juice in a small bowl; season generously with salt and pepper.

Heat grill. Toast rolls, cut side up, on a rimmed baking sheet until golden brown, 30–60 seconds. Remove rolls from oven.

Toss herbs with remaining 1 teaspoon lemon juice in a medium bowl to coat. Drizzle with oil, season with salt and pepper, and toss again to combine.

To build sandwiches, pour off any accumulated liquid from beet mixture. Spread seasoned mayonnaise over cut sides of reserved rolls, dividing evenly (yes, it’s a lot, but you don’t want to skimp here). Arrange feta slices over bottom halves of rolls. Top with sweet potato slices and pile some beet mixture on top. Mound herbs over beets; close up sandwiches with top halves of rolls and cut in half.

Sweet potato, beet mixture, and seasoned mayonnaise can all be made 2 hours ahead. Store sweet potato and beet mixture separately, tightly covered, at room temperature. Cover and chill mayonnaise.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.