And so I made one epic sandwich.
Some may scoff at the idea of a sandwich containing no meat. While vegetarian sandwiches are not the norm, they are incredibly delicious especially when they encompass lots of different textural and flavor elements. The key to a good sandwich is juxtaposition - something crunchy with something soft. Something spicy with something sweet. If you can get that balance right the sandwich possibilities are endless.
This particular sandwich has it all - crispy, crunchy homemade sweet potato chips. Creamy avocado and a particularly addicting spicy special sauce. It's not neat and it's not pretty but it's good and satisfying and absurdly delicious.
Spicy Sweet Potato Chip and Avocado Sandwich
Recipe adapted from Dolly and Oatmeal
Makes 2 Sandwiches
1 large sweet potato, sliced lengthwise to about 1/8-inch thickness
1 1/2 tablespoons olive oil
Large grain sea salt + fresh ground pepper
1 teaspoon smoked Spanish paprika
1 ripe avocado, sliced
Micro greens, sprouts, small lettuce, etc.
2 ounces of goat cheese
4 slices bread (or 2 rolls), toasted
Spicy Special Sauce (see below for recipe)
Pre-heat oven to 375° and line a baking sheet with parchment paper. Set aside.
Mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated. Spread potatoes in a single layer, do not overlap or overcrowd.
Bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes. At this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate. Continue this process until potatoes are lightly browned and crisp. Let potatoes cool in a single layer. (Placing them on top of one another while still hot will result in a soggy chip.)
Remove spicy sauce from fridge and spread a good amount on both sides of the bread. Add avocado, chips, micro greens, and goat cheese, and top with remaining slice of bread
Spicy Special Sauce
1 teaspoon good dijon mustard
2 1/2 tablespoons mayonaise or vegenaise
2 tablespoons ketchup
1 teaspoon sriracha
1/4 teaspoon maple syrup
Whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week