Grilled Sourdough Sandwich with Sweet Potato and Dijon
This deliciously grilled sourdough sandwich is perfect for breakfast, brunch, or any time of the day! A vegan-friendly option with a unique combination of creamy, tangy, and savory flavors.
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.