Well, I told you that this recipe was coming soon, so you shouldn't be too surprised to see this post. :o) I was so excited to try this sandwich, and let me tell you, it did not disappoint! The hubby and I both thought it was awesome and well worth the effort. So without further adieu.....
1 sweet potato, peeled and sliced 1/4-1/2 inch thick
1 avocado, sliced
1 yellow onion, sliced in rounds
Bread of choice (I used sourdough)
Preheat oven to 350. Place the potatoes and onions on a cookie sheet and brush with olive oil, sprinkle with salt. Bake for 10 minutes, then flip and bake for 10 minutes more. While the veggies are baking, prepare the mayo (you have to believe me when I say this stuff is a-maz-ing). Brush the outsides of the bread with olive oil. I sprinkled the bread with some dried rosemary as well; I love rosemary with sweet potatoes and there's also some rosemary in the mayo so I wanted to mirror that. Spread the garlic mayo on the other sides of the bread, then layer on your sweet potatoes and onions.
Place the other piece of bread with the mayo and olive oil and close her up. Grill until the bread is golden and crispy. Since the veggies are cooked, you only need to grill these until your happy with the color. Take them off and remove the tops. Placed the sliced avocado on then put the tops back on.
You can play around with this: add tomatoes, cheese, bell peppers, whatever you like. I liked it just as is, but I might add some Daiya mozzarella shreds next time, we'll see.
So give this one a try. I hope you love it!!
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