March 21, 2010

Yam Sandwiches

The cafe around the corner from our house in San Francisco makes some yummy sandwiches. One of my favorites has always been the yam sandwich, which I really missed when we moved. So I grabbed a to-go menu one year when we were back in SF and used their description of the sandwich to recreate a version of my own.

I wanted to check the recipe today and though I knew I had posted it here somewhere once (I think it was in the vegetarian group.) I couldn't find it. I finally turned it up on T's site, but I figured it was high time I had a copy of the recipe on my own site. So here it is. (ps: I used T's picture. It rocks and way outdoes any pics I've taken of the sandwich myself.)

* 1 or 2 large yams (depending on how many sandwiches you'll be making)
* toasted baguette (or any other kind of bread. I often use regular slices of whole wheat bread)
* feta cheese (crumbled)
* cilantro (just the leaves)
* tomato (I leave the tomatoes out if they're not in season.)
* red onion
* garlic olive oil (or a garlic oil spread = butter and olive oil in equal measures, a couple of cloves of raw garlic and a sprinkle of salt, blended till smooth)

Lightly oil a cookie sheet with olive oil. Slice the yams (or sweet potatoes). Lengthwise is best in terms of keeping the slices on the sandwich, but medallions are probably easier to cut. As I put them on the cookie sheet I rub one side in the oil, then flip the piece of yam over. That way both sides get oiled. Each piece should be only about a quarter of an inch thick. Put these in the oven for 10 minutes on each side at 350 degrees or until soft enough to run a fork through easily.

You can set the roasted yams aside for later, or put them directly into a sandwich. They don't have to be warm to make a really tasty sandwich, though. So don't be afraid to roast them in advance and add them to a sandwich later, even if they're cold.

To make the sandwich spread the garlic oil on the bread, add slices of yam, cilantro, red onion, feta and tomatoes to taste.