Sweet Potato Sandwich

Sweet Potato Sandwich

Back when I was in nursing school, I had the opportunity to observe surgeries in the Operating Room. On one particular experience, I was sitting in on a spinal surgery. Besides watching from afar in my sexy PPE get-up {also known as personal protective equipment, which is anything but sexy,} I had nothing else to do but engage in small talk with the surgeons, OR Tech and the medical equipment sales guy. I’m sure I was told some vital info about the surgery & the step-by-step synopsis of what was occurring, but I don’t seem to remember that part.

What I do remember is when I was asked what my favorite meal would be. Next comes the part where I felt like a total ding-dong for saying such a lame answer. At this point, I was already feeling a little woozy because I was starving. All I could think about was what I was going to eat for lunch. So what did I answer?? I said it would probably be a sandwich and a salad. LAME!! The guys were kind of surprised and said my answer could tell a lot about what kind of date I would be. I felt like my answer made me sound like one of those girls who ordered just a salad and definitely a girl that would make for a boring date! But as the surgery continued on, I started thinking that not all favorite meals have to be lavish. In fact, I happen to love sandwiches and don’t think I’ve ever had one that left me disappointed. Of course it’s probably not my favorite meal, but who can choose just one favorite meal anyway?

I do like to frequent cafés often & I’m always down for a tasty sandwich. While in LA, my friends and I stopped in at simplethings sandwich & pie shop for a late lunch. I was tempted to try their Portobello Mushroom Pie, but had to pass it up after I found out it had cheese in it. {Since I’m giving up cheese for a while.} So instead, I chose their ½ sandwich-½ salad deal {BIG surprise!} The salad was amazing, but it was their Sweet Potato sandwich {sans the goat cheese} that I found extra appealing. So as soon as I got home I wanted to re-create a version {my own version} of their sandwich. It’s not completely the same, but I loved the idea of sweet potatoes on a sandwich. So here it is!!! XOXO....little j Y

Sweet Potato Sandwich

1 pretzel bun, toasted w/ spray butter

1 ½ Tbsp basil-avocado spread

1 Tbsp caramelized sweet onions {see recipe below}

1 sweet potato, baked

1/3 cup coleslaw {see recipe below}

{optional: cheese of your choice}

Step 1: Follow recipe for making Pretzel Buns or use your favorite roll/bun/bread. Toast in toaster or brown bun over stovetop in pan. {If using cheese, toast bun & quickly melt cheese under broiler.}

Step 2: Spread toasted bun with basil-avocado spread & top with caramelized onions.

Step 3: Layer with baked sweet potatoes.

Step 4: Scoop on the coleslaw.

Final Result: Sweet Potato Sandwich

Caramelized Onions

*Makes 4 sandwich servings

1 sweet onion, sliced

1 Tbsp butter

1 Tbsp extra virgin olive oil

Melt butter and heat oil in saucepan over medium heat. Add onions and cover with lid {to let them “sweat”} for 10 minutes. Remove lid and continue cooking onions over low-medium heat for 45-60 minutes until caramelized.

Baked Sweet Potatoes

*Serving sizes vary with potato sizes

Preheat oven to 350 degrees F. Line baking pan with foil covered with an olive oil or butter spray. Cut sweet potatoes into ½ inch-thick slices. Arrange slices in a single-layer onto foil. Lightly spray potatoes with butter spray. Sprinkle with kosher salt & pepper. Bake for 30 minutes, or until soft when pricked with a fork.

Coleslaw

*Makes about 2 cups

2 cups coleslaw mix {I used 3-Color Deli Cole Slaw Mix}

¼ cup {4 Tbsp} extra virgin olive oil

2 Tbsp vinegar {I used rice vinegar}

2 Tbsp light mayo

3 tsp sugar

kosher salt & pepper, to taste

In a bowl, whisk together olive oil, vinegar, sugar, and mayo. Add coleslaw mix and stir to evenly coat. Season with kosher salt & pepper. 

Pretzel Buns

Pretzel Buns!!

This post is in continuation to the Basil-Avocado Spread. It may be no big surprise that my newest inspired recipe is indeed a sandwich! The spread & pretzel buns are just two pieces to this quite complicated puzzle. I’m pretty sure that once I finally post the end result, few will venture out to make it. Who else has time to spend 5 hours in the kitchen cooking, besides me?

If you don’t have time to make these delish buns for my sandwich, at least break this recipe out when you’re in an savory mood for some pretzel buns. These pretzels do not even compare to the crap they sell at the movies. Believe me. I have fallen victim to purchasing one in the past & immediately regretted it. Munch on these little bad boys next time you pop in a movie & you’ll be in pretzel heaven. Dip them in a little honey-mustard, nacho cheese, or even sprinkle with cinnamon-sugar & you’ll be good to go. XOXO....little j Y

Pretzel Buns

Recipe from: STRESSCAKE

*Makes 10-15 depending on size

Dough:

1 ½ cups warm water {110-115 degrees F—use a thermometer!}

1 packet of Active Dry Yeast

2 tsp sugar

4 ½ cups all-purpose flour

2 tsp kosher salt

4 Tbsp unsalted butter, melted

Poaching H20:

2 quarts water {8 cups}

¼  cup baking soda

Toppings:

1 egg, lightly beaten

kosher or pretzel salt

To make the dough, combine warm water & yeast packet in mixer bowl. Let rest for 5 minutes. Add sugar, flour, salt and melted butter and mix {using the dough hook} until thoroughly combined. The consistency should be more smooth than sticky. Cover mixing bowl with a towel & let the dough rise in a warm place {like the oven} for 1 hour.

After an hour, the dough should have doubled in size. Punch it down and turn it out onto a floured surface. Cut dough into size/shape of your preference. Keep in mind that the final result will be larger. To shape the dough into a bun-like form, stretch the dough into a round ball by pulling the sides to the bottom and seal it by pinching the dough together. You’ll want the base of your bun to be just as smooth as the top. To get a visual on how this is done, check out the tips on how to shape dough to perfection at Fine Cooking. Arrange dough balls 1 inch apart on baking sheets lined with parchment paper or baking mats. Cover lightly with a towel and let dough rise {back in the oven} for an additional 30 minutes.

The pretzel buns will need to be poached prior to baking. To do this, bring water to a boil in a large saucepan. Add baking soda and lower heat to a simmer. Carefully slip rolls {a few at a time} into the simmering water. Poach on each side for 30 seconds. Remove and return to same baking sheets, ensuring that the seam side is down.

Glaze poached dough with egg wash. Sprinkle with kosher salt {or pretzel salt if your prefer that} and cut a slash or X at the top of each bun.

Bake buns at 425 degrees F for 15-20 minutes. Rotate pans for even browning. Let cool on wire racks. Eat warm with a dab of butter or use buns for a sandwich.

How 'bout a pretzel baguette?!

Looking for more pretzel ideas? 

Check out STRESSCAKE's blog for more yummy recipes! I want to try the pretzel dogs!! :D

Basil-Avocado Spread

Basil-Avocado Spread

I found inspiration for creating a new recipe after enjoying a late lunch at a new hot spot café in LA, while visiting friends there this past weekend. There are several elements to this new recipe idea, so I will post bits & pieces as I make them & then eventually it will all come together in the final result!

I must say…this avocado spread turned out phenomenal. I love it so much I just might have to throw my jar of mayo out & give that junk up for good. It’s best used as a spread on your favorite sammy or as a dip for freshly baked fries. Stay tuned….more to follow! 

XOXO....little j Y

Basil-Avocado Spread

*Makes ¾ cup

1 medium ripe avocado

1/3 cup light sour cream

3 large basil leaves

1 medium garlic clove

2 tsp lemon juice

½ tsp kosher salt

¼ tsp pepper

Combine all ingredients in food processor and blend until smooth. Season to taste with additional salt/pepper if necessary.