Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 sandwiches
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Course
Main Course, Lunch
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Cuisine
American, Vegetarian, gluten-free
Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese
Description
The sandwich begins with sweet potatoes sliced into thin rounds and tossed with olive oil, salt, and pepper, then roasted until browned and tender. These bring a natural sweetness and softness as the main filling component. Chopped kale adds a slight earthiness and a contrasting fresh crunch. A drizzle of aromatic basil pesto helps brighten the overall flavor and adds herbal depth.
Thinly sliced Granny Smith apples provide a crisp, tart element that contrasts nicely with the sweet potatoes and the creamy, pungent blue cheese crumbles. The hearty bread holds all the fillings together and offers a substantial base. Assembling the sandwich involves layering kale, roasted sweet potatoes, pesto, apple slices, and blue cheese, then topping with the second slice of bread and serving immediately.
Ingredients
- 1 sweet potato washed and cut into 1/4-inch thick rounds, large
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 4 lices bread hearty
- 1/3 cup kale chopped
- 2 tablespoons basil pesto
- 1 apple cored and thinly sliced, Granny Smith
- 1/3 cup blue cheese crumbled
Instructions
- Preheat the oven to 400 degrees F. Place the sweet potato rounds in a medium bowl. Drizzle with olive oil and toss to coat. Place the sweet potatoes on a large baking sheet, in a single layer. Season with salt and pepper, to taste. Bake until the rounds are browned and tender, 20 to 25 minutes. Remove from the oven and let cool.
- To assemble the sandwiches, lay two pieces of bread on the counter. First, add the kale. Top with sweet potato rounds. Drizzle the pesto over the sweet potatoes. Next, add the apple slices. Top with blue cheese and the second slice of bread. Cut in half, if desired, and serve!