Sweet Potato and Smoked Gouda Sandwiches with Butterhead
2 medium sweet potatoes, about 8 oz, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt and black pepper
1/2 small red onion, thinly sliced
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/3 cup mayonnaise
1 clove garlic, grated
8 slices multi-grain bread
1 4.5 oz container Bowery Butterhead
8 oz smoked gouda, thinly sliced
Preheat oven to 425F.
Toss sweet potato slices with oil on sheet pan and season with salt and pepper. Arrange in single layer and roast until tender and golden brown on both sides, 20 minutes.
Meanwhile, combine red onion with vinegar, sugar, and 1/2 teaspoon salt in small bowl. Set aside. Stir together mayonnaise and grated garlic in separate bowl to combine.
To make sandwiches, spread garlic mayonnaise on 8 slices bread. Divide evenly, Bowery Butterhead, roasted sweet potato, pickled onions, and gouda amongst 4 slices bread. Serve immediately.
Recipe developed by Sue Li for Bowery Farming.