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 cucchiaino di polvere di peperoncino ancho

• 1/2 cucchiaini di cumino macinato

• 45ml di olio extravergine d'oliva, più altro per condire

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

• 1/2 piccola cipolla rossa, affettata sottilmente

• 45ml aceto di riso condito

• 120ml di maionese

• 1 large garlic clove, finely grated

• 1 tablespoon plus 1 teaspoon fresh lemon juice

• 2 sesame kaiser rolls, split

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

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

• Sale kosher, pepe macinato fresco

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.