Sweet Potato and Avocado Sandwich with Poppy Seed Spread
4.2
(28)
This sandwich's secret ingredient is sweet potato, and the result is delicious, not your worn-out turkey on wheat. The recipe, adapted from the new cookbook Vegetarian Sandwiches by Paulette Mitchell (Chronicle Books), is super easy. (Boiling a potato is the only cooking required.) It's low in fat and loaded with fiber and beta-carotene — definitely a win-win dinner.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Cook 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 honey mustard, mayonnaise, and poppy seeds in a small bowl. To construct the sandwiches, first spread half the poppy seed mixture on 2 of the bread slices, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread. Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.
