Sweet Potato Sandwiches with Feta and Salsa Verde

Ingredients

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

Preparation

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.