claire freehafer

ingredients

• 4 slices sourdough bread
• 1 sweet potato, sliced into ¼-inch-thick rounds
• 1 tbsp fry seasoning
• 1 red onion, thinly sliced
• ¼ oz cilantro, roughly chopped
• 1 mini cucumber, halved lengthwised, sliced into ¼-inch-thick half-moons
• 5 tsp white wine Vinegar
• 5 oz baby spinach
• ½ oz sliced almonds
• 2 tbsp chipotle mayonnaise
• 4 tbsp guacamole
• 1 tsp sugar

instructions

1. adjust rack to top position and preheat oven to 425 degrees. toss sweet potato on a baking sheet with a drizzle of oil, half the fry seasoning, salt, and pepper. roast on top rack until browned and tender, 18-20 minutes. • Meanwhile, halve, peel, and thinly slice onion. Roughly chop cilantro. Halve cucumber lengthwise; slice into ¼-inch-thick half-moons.

2. heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. add 1 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. season with salt and pepper. in a large bowl, combine vinegar, cilantro, cucumber, ½ tsp sugar, 2 tbsp olive oil, salt, and pepper. set aside.

3. heat 1 tbsp olive oil in a large pan over medium heat. add sourdough slices; toast until golden brown, 2-3 minutes per side. transfer to a cutting board. add ¾ of the spinach and almonds to bowl with cucumber mixture; toss to combine. season with salt and pepper to taste.

4. spread half the sourdough slices with chipotle mayo. spread remaining sourdough slices with guacamole. fill with even layers of sweet potato, onion, and as much remaining spinach as you like. close sandwiches and cut in half crosswise. divide sandwiches and salad between plates and serve.