This hearty Grilled Sourdough Sandwich with Sweet Potato and Dijon is ideal for breakfast, brunch, or whenever you’re in the mood for something warm and satisfying. With its layers of creamy plant-based cream cheese, savory Dijon cabbage salad, and tender roasted sweet potato, this sandwich is packed with flavor and texture in every bite. It’s vegan-friendly and easy to customize, making it a delightful option for all.
Why You’ll Love This Sandwich
The combination of roasted sweet potato and creamy Dijon slaw in between slices of sourdough bread creates a delightful mix of flavors that’s comforting and unique. The ingredients complement each other beautifully, with the slight sweetness of the potato balancing the tangy mustard and creamy textures. Plus, grilling the sandwich adds a deliciously crisp exterior, enhancing the overall experience.
Ingredients
This recipe makes 4 servings.
- 1 medium sweet potato
- 100 g cream cheese (use plant-based for a vegan option)
- 1 small red onion
- 3 handfuls fresh white cabbage, shredded
- 2 tbsp vegan mayonnaise
- 1-2 tsp Dijon mustard
- 8 slices sourdough bread
- Olive oil or butter for grilling
- Salt to taste
- Optional garnish: fresh dill
Ingredient Tips
- Cream Cheese: For a vegan version, choose a plant-based cream cheese with a mild, tangy flavor to complement the Dijon.
- Sweet Potato: Aim for thin, evenly sliced rounds for faster roasting and even texture.
- Dijon Mustard: Adjust the Dijon according to taste; a teaspoon provides a mild tang, while more brings an extra kick.
Instructions for the Perfect Sandwich
Step 1: Prepare the Sweet Potato
- Preheat the oven to 200°C (about 400°F).
- Slice the sweet potato into thin rounds, about 1/2 cm thick. Arrange the rounds on a baking sheet, brushing lightly with olive oil.
- Roast in the preheated oven for about 10 minutes, or until the sweet potato is tender.
Step 2: Prepare the Cabbage Slaw
- Shred the cabbage into thin strips and transfer to a mixing bowl.
- Add vegan mayonnaise, Dijon mustard, and a pinch of salt. Stir until well-combined and adjust seasoning if necessary for balance.
Step 3: Assemble the Sandwiches
- Spread cream cheese on one side of each slice of sourdough.
- On 4 of the slices, layer the roasted sweet potato, a generous amount of cabbage slaw, and a few rings of sliced red onion.
- Top each with a second slice of sourdough, cream cheese side down, to create a sandwich.
Step 4: Grill the Sandwiches
- Heat a little olive oil or butter in a skillet over medium heat.
- Place each sandwich in the skillet and grill for 2-3 minutes on each side, or until golden brown and crispy. Use a spatula to gently press down on each sandwich for even grilling and to help the fillings meld together.
Step 5: Garnish and Serve
- Once grilled, slice each sandwich in half.
- Garnish with fresh dill if desired, and serve immediately.
Serving Suggestions
These sandwiches pair wonderfully with simple sides like:
- Green Salad: A light side salad with arugula or spinach adds a refreshing contrast.
- Sweet Potato Fries: For extra sweet potato goodness, pair with crispy baked or air-fried sweet potato fries.
- Soup: A warm bowl of tomato basil or creamy pumpkin soup complements the rich flavors in the sandwich.
Tips for Success
- Consistent Slicing: Slice the sweet potatoes thinly and evenly so they cook at the same rate. This keeps them tender and soft for easier biting.
- Balance the Dijon: Start with a small amount of Dijon in the cabbage slaw, then taste and adjust. Too much can overpower the other flavors.
- Press While Grilling: Gently pressing down with a spatula while grilling helps meld the fillings and gives the sandwich a delightful crisp.
Storage and Reheating
This sandwich is best enjoyed fresh, as sourdough tends to lose its crispiness upon storage. However, if you have leftovers:
- Refrigerate: Store in an airtight container in the refrigerator for up to 2 days.
- Reheat: Warm up in a skillet over low heat or in a toaster oven for a few minutes until the bread crisps up and the filling is heated through.
Variations and Customizations
- Add Avocado: For a creamy addition, layer thinly sliced avocado into the sandwich before grilling.
- Switch the Bread: If sourdough isn’t available, try multigrain, rye, or another hearty bread.
- Make it Spicy: Add a hint of heat by sprinkling in crushed red pepper flakes or a dash of hot sauce to the cabbage slaw.
Frequently Asked Questions
1. Can I use regular mayonnaise instead of vegan?
Yes, if you’re not following a vegan diet, regular mayonnaise works perfectly in the slaw.
2. What’s the best way to make these sandwiches gluten-free?
Opt for gluten-free sourdough bread or any gluten-free sandwich bread that toasts well.
3. Can I use a different cheese?
Certainly! If you’re not vegan, options like feta or gouda could add an interesting twist. Vegan cheese shreds could work too, although cream cheese is recommended for its spreadability.
4. Can I prepare this in advance?
Yes, you can prepare the roasted sweet potatoes and cabbage slaw up to 1 day in advance. Store them separately in airtight containers in the refrigerator, and assemble the sandwiches just before grilling.
Grilled Sourdough Sandwich with Sweet Potato and Dijon
Ingredients
For the Sandwich
- 1 medium sweet potato sliced into thin rounds, about 1/2 cm thick
- 100 g cream cheese plant-based for vegan option
- 1 small red onion peeled and sliced into thin rounds
- 3 handfuls fresh white cabbage shredded
- 2 tbsp vegan mayonnaise
- 1-2 tsp Dijon mustard
- 8 slices sourdough bread
- olive oil or butter for grilling
- dill for garnish, optional
- salt to taste
Instructions
Roasting Sweet Potatoes
- Preheat the oven to 200°C (about 400°F). Place the sliced sweet potatoes on a baking sheet, brush lightly with olive oil, and roast for about 10 minutes until soft.
Making the Cabbage Salad
- Shred the cabbage and combine with vegan mayo, Dijon mustard, and a pinch of salt to taste.
Assembling the Sandwiches
- Spread cream cheese on each slice of sourdough. On 4 of the slices, layer the roasted sweet potato, cabbage salad, and a few onion rings. Top with a second slice of sourdough to form sandwiches.
Grilling the Sandwiches
- Heat olive oil or butter in a skillet over medium heat. Grill each sandwich until golden brown on both sides, pressing occasionally with a spatula to help the fillings meld.
Serving
- Slice each sandwich in half, garnish with dill if desired, and serve immediately.
Notes
- Use plant-based cream cheese and vegan mayonnaise to make this sandwich vegan-friendly.
- Try substituting sweet potato with butternut squash or carrots for a different flavor.
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