Sweet Potato and Avocado Panini with Honey Mustard Spread
Take Home Chef Probkevitz
ingredients
- 1 sweet potato cut into 1-inch-thick slices on a bias
- 1 tbsp plus 2 tsp honey mustard
- 1 tbsp light mayonnaise
- 4 slices whole wheat bread or challah
- 1 T butter or margarine (I use Smart Balance)
- 4 red onion slices, cut 1/8-inch thick
- 1/2 small avocado, peeled, pitted and cut into 1/4-inch-thick slices
- 4 tomato slices, cut 1/4-inch thick
- sliced fresh mozzarella cheese
- 1/2 cup fresh basil leaves
directions
- 1
Roast sweet potato slices in 450 oven with a drizzle of olive oil until tender and slightly brown, about 20 minutes. Whisk together honey mustard and mayonnaise in a small bowl.
- 2
To construct the sandwiches, first lightly butter one side of 2 pieces of bread and place on grill pan (or regular frying pan if you don’t have one). Spread the other side with half the mustard mixture, then place half of the onion, avocado, and tomato slices on top of each slice; sprinkle lightly with salt and pepper. Add a layer of sweet potato slices, cheese and lettuce. Top with remaining bread and butter the outer side. Turn burner on to medium heat and grill until nice and brown. Turn over and grill on other side until cheese is melted.
- 3
Slice each sandwich in half, securing each half with a toothpick. Serve with sliced dill pickles and a handful of baked chips.
Source: EP
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