Tuesday, October 4, 2016

Sweet Potato Sandwiches with Feta and Salsa Verde


2 medium sweet potatoes (about 1 1/2 lbs. total), peeled and sliced into 1/2-in.-thick rounds
2 tablespoons plus 1/4 cup extra-virgin olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon kosher salt
1/4 teaspoon red chile flakes
1 garlic clove, minced
1 tablespoon brined capers, minced
2 cups loosely packed flat-leaf parsley leaves, finely chopped
1/2 teaspoon lemon zest
1 seeded baguette, cut crosswise into 4 equal pieces, each piece cut in half horizontally
4 ounces feta cheese, crumbled


1. Preheat oven to 450°. In a large bowl, combine sweet potato rounds, 2 tbsp. oil, the fennel seeds, salt, and chile flakes. Toss to coat. Transfer sweet potatoes to a parchment paper-lined rimmed baking sheet and spread out in a single layer. Bake, turning once, until soft and golden, about 20 minutes.
2. Meanwhile, make salsa verde: Mix garlic, capers, parsley, zest, and remaining 1/4 cup oil.
3. Heat baguette pieces in the oven until just warmed through, about 8 minutes; then make 4 sandwiches with sweet potato rounds, salsa verde, and feta.

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