5 from 15 votes
Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese
This Roasted Sweet Potato Sandwich layers tender, oven-roasted sweet potato rounds with crisp apple slices, chopped kale, fragrant basil pesto, and crumbly blue cheese between slices of hearty bread. The combination offers a balance of sweet, savory, and tangy flavors with varied textures, making it a substantial vegetarian sandwich option.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
2
sandwiches
Course:
Main Course, Lunch
Cuisine:
American, Vegetarian, gluten-free
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!
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