It’s probably very obvious that I am a food person. I live for my next meal or snack, I mark special occasions with food and often my most vivid memories are those revolving around food. Case in point: I have very little recollection of a childhood trip to Yellowstone when I was 5, but I do remember (and can practically still taste) the creamy oatmeal served in the lodge we stayed in. I am sure my parents are thrilled that all I remember was the oatmeal.
This sandwich is one of those memory foods, as humble as it is. It transports me back to my senior year in college when I became obsessed with the sweet potato sandwich at a new cafe near campus. To this day, I crave this sandwich, and it is one of my favorite lunches to throw together during the week. One bite, and I am reminded of carefree college days. While it may not have this transportive power for you, it’s a delicious sandwich nonetheless, and great to have in your lunchtime rotation.
The ingredients are simple: multigrain sandwich bread (I used a multigrain sourdough), honey mustard, hummus (store-bought or homemade), sharp cheddar (I used a very sharp, raw grass-fed cheddar, but any will do), sliced apple, roasted sweet potato and greens. That’s it! The result is a healthy, affordable and vegetarian sandwich that is sure to satisfy. Feel free to put your own spin on it, too. I love mixing curry powder with the honey mustard to add a little spice or adding pickles for a little salty bite. I’ve also made it with cashew cheese instead of cheddar for a vegan option.
To cut down on prep time at lunch, I recommend prepping the sweet potato slices in advance — either on Sunday or the night before. I’ll often double the sweet potatoes and use them throughout the week in this sandwich or in salads or grain bowls.
Have a great day!
- 1 large sweet potato, scrubbed clean and dried
- 1 tbsp avocado or extra virgin olive oil
- Salt and pepper
- 1/8 tsp allspice
- 4 slices multigrain sandwich bread
- 2 tbsp mustard
- 1 tbsp honey
- 3 tbsp hummus
- 1 apple, thinly sliced (ideally a crisp and slightly tart variety like pink lady or honeycrisp)
- 2–4 thick slices sharp cheddar cheese
- A handful of greens, such as arugula, spring mix or micro-greens
- Preheat oven to 375°
- Prepare the sweet potatoes: Slice the ends off of the sweet potato. Standing the sweet potato vertically on the cutting board, carefully slice the sweet potato lengthwise into 1/4 inch thick slices. Place slices on baking sheet, drizzle with oil and a sprinkle of salt and pepper and the allspice and toss until evenly coated. Spread slices evenly apart on baking sheet and roast until nicely browned and tender, about 20 minutes. Set aside to cool.
- Make honey mustard: mix together mustard and honey until combined. I also sometimes like to add a teaspoon of curry powder here for a spicy twist.
- Assemble the sandwiches: spread two slices of the bread with honey mustard. Spread the other two slices with hummus. Layer on a few sweet potato slices and a few slices of of apple. Top with greens and cheddar. Cut in half, serve with extra honey mustard and enjoy!