Sweet Potato Sandwich
December 12, 2012 § 1 Comment
Working from home is pretty awesome. Not because I can wear the same pants two days in a row (okay, three), or because I get to wear slippers all day. Or because I fill my agenda with kitten play time (yeah, that’s pretty awesome). Having a home office rocks because it lets me get creative with lunch.
-Salads piled high with pickled beets, bulgar, homemade awesome croutons and whatever else I have on hand.
-Lasagna filled with chard-nutmeg ricotta.
-Pizza topped with shrimp and salad.
My latest lunch: Sandwiches stuffed with sweet potatoes. Most definitely NOT my invention, of course. I’ve had the delicious honor of having sweet potato sandwiches from Ula Cafe in Jamaica Plain. Delicious. Really delicious, with sprouts, avocado, tahini spread, red onions … Yum. So, this sweet potato sammie has its roots there. But it also gets some big flavor input from the Henry’s Dinner pizza I had several months ago at Veggie Planet in Cambridge. That flavor profile would be the addition of rosemary, sage and goat cheese.
And for no other reason than to clean out the fridge, I threw in a section of Granny Smith apple. Sweet. And tart. Genius pairing, if I do say so myself.
Here’s how the sandwich-work and actual work-work happen, all at the same time:
1. Organize, outline and begin my weekly e-newsletter, all the while thinking about that on-the-edge sweet potato lurking in the fridge drawer.
2. While making my mid-morning tea, pre-heat the oven to 425F and have at that sweet potato, saving what’s left of it, and cutting it into small cubes. Catch that quarter of a Granny Smith sitting on top of the carton of eggs. Rescue what I can of that and cube that, too. Throw it all in a cast iron pan and toss it with, olive oil, two sage leaves, minced, and about a 1/3 a sprig of rosemary, minced, and add salt and freshly ground pepper. Roast it for … I dunno … 15-20 minutes? Long enough for me to finish writing the second section in my enewsletter, and long enough for the cubed potatoes to be roasted through but still firm.
3. Remove from oven and toss. Let cool for about a half hour. Write the third section of the enewsletter.
4. All that’s left is sandwich assembly: Slice two thick pieces of sourdough. One one, spread some goat cheese and top with some baby salad greens that are lightly dressed with whatever vinaigrette you have lying around (in my case I have a Greek dressing, but whatever). Oh, and some thinly sliced red onions. On the other side, pile high the sweet potato mixture. Holding a chef’s knife tightly over the salad, flip that side on top of the sweet potatoes and gently pull the knife through.
5. Eat in about 53 seconds because it’s that delicious. Head back to the computer, fully nourished and ready to finish the newsletter’s fourth section. The writing will be even better with that in my stomach. I love my job.
Tomorrow’s version will have sliced sweet potatoes and sliced avocados. And I’ll lightly toast the bread. Yum.