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Sandwiched

Roasted Yam and Radicchio Sandwiches

Roasted Yam and Radicchio Sandwiches

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Roasted Yam and Radicchio Sandwiches

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About This Recipe

Yield:Makes 4 sandwiches
Active time:20 minutes
Total time:45 minutes
Special equipment:2 rimmed baking sheets, 2 cooling racks
This recipe appears in: Sandwiched: Roasted Yam and Radicchio
Rated:

Ingredients

  • For the Roasted Yams and Radicchio:
  • 1 pound yams, scrubbed and sliced crosswise into 1/2-inch-thick rounds
  • 3 tablespoons olive oil
  • 1/2 teaspoon finely grated zest and 1 tablespoon juice from about 1 lemon
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
  • Kosher salt and freshly ground black pepper
  • 1 head radicchio, halved and thinly sliced
  • 2 medium shallots, thinly sliced
  •  
  • For the Assembly
  • 1/4 cup tahini
  • 1/4 cup mayonnaise
  • 1 tablespoon juice from about 1 lemon
  • 1 cup sprouts, such as radish or alfalfa
  • 1/4 cup toasted walnuts, coarsely chopped
  • 8 slices whole wheat bread

Procedures

  1. 1

    For the Roasted Yams and Radicchio: Adjust oven racks to upper- and lower-middle positions and preheat oven to 450°F.

  2. 2

    Arrange yams on rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with lemon zest, smoked paprika, and Aleppo pepper. Season with salt and pepper. Toss to coat, then arrange in single layer on sheet.

  3. 3

    Place radicchio and shallots on second rimmed baking sheet. Drizzle with remaining 1 tablespoon olive oil and lemon juice and season with salt and pepper. Spread out in single layer on sheet

  4. 4

    Place yams on upper-middle rack and radicchio on lower-middle rack. Roast until yams are fork-tender and radicchio is wilted, about 15 minutes. Transfer sheets to cooling racks. Cool to room temperature, 10 to 15 minutes.

  5. 5

    For the Assembly: Whisk tahini, mayonnaise, and lemon juice together in small bowl. Spread 1 side of each slice of bread with tahini mixture.

  6. 6

    Top 4 slices bread with 1/4 of yams, 1/4 of sprouts, 1/4 of walnuts, 1/4 of radicchio, and 1 slice cheese. Top with remaining 4 slices bread, tahini side down. Cut sandwiches in half and serve.

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