Sandwiched: Roasted Yam and Radicchio


The greatest column since sliced bread.


Vegging out. [Photograph: María del Mar Sacasa]

Meatless Monday. My attention was not-so-nicely drawn to the fact that this was a thing and here I was posting all my steak, bacon, and ground pork sandwiches on Mondays. I had a flashback to a scolding for eating a ham sandwich on a lenten Friday.

Here's the deal. This column is not called "Vegetarian Sandwiches," so there will continue to be animal proteins displayed in full color photographs, however... However, I've been trying to throw in some vegetable options into the lineup.

Recently there was Grilled Chili-Cheese Spread, Grilled Cheese with Sautéed Mushrooms, and Sesame-Crusted Feta with Fig Jam.

In keeping with the frankly omnivorous nature of this column and my personal eating habits, this sandwich is packed with vegetables: filling, flavorful, and with a variety of textures that will satisfy even the most sharp-fanged of carnivores.

Ruddy yams are sliced and roasted with a mixture of smoked paprika, Aleppo pepper, lemon zest, and olive oil until fork-tender—this sweet, smoky, spicy combination anchors the sandwich. Roasted at the same time are sliced radicchio and shallots. These vegetables are layered in between slices of hearty whole wheat bread spread with tahini mayonnaise, along with fresh sprouts, cheese, and toasted walnuts for added crunch.

Go on, veg out.