Stone-ground mustard and slices of roasted sweet potato, seasoned with smoked paprika and fresh thyme, transform a classic turkey sandwich into a rich and piquant savory. Pictured with our Spinach, Kale, Caramelized Onion & Brie Tea Sandwiches and Curried Ham Salad Tea Sandwiches.
Sweet Potato & Smoked Turkey Tea Sandwiches
Makes 6
Ingredients
- 15 (¼-inch-thick) slices peeled sweet potato
- 4 teaspoons olive oil
- 1 teaspoon chopped fresh thyme
- ½ teaspoon fine sea salt
- ½ teaspoon smoked paprika
- 6 slices seeded wheat bread, frozen
- 4 tablespoons mayonnaise
- 6 slices smoked turkey
- 2 tablespoons stone-ground mustard
- Garnish: fresh thyme
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together sweet potato, olive oil, thyme, salt, and paprika. Arrange sweet potato slices in an even layer on prepared baking sheet.
- Bake until sweet potatoes are golden brown and tender, approximately 15 minutes. Let cool.
- Using a 2¼-inch round cutter, cut 2 rounds from each frozen bread slice.
- Spread 6 bread rounds with an even layer of mayonnaise.
- On a cutting board or clean work surface, shingle sweet potato slices, and top with turkey slices. Using the same cutter, cut 6 rounds from layered sweet potatoes and turkey. Place a sweet potato–turkey round on mayonnaise side of each prepared bread round.
- On remaining 6 bread rounds, spread an even layer of mustard. Place each on top of turkey layer, mustard side down, to create 6 sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
- Just before serving, garnish with fresh thyme, if desired.
Notes
MAKE-AHEAD TIPS: Bread rounds can be cut out and placed in a resealable plastic bag. Use within a day, or freeze for up to 3 months. Sweet potato slices can be baked up to a day in advance, cooled, placed in an airtight container, and refrigerated until needed. Let come to room temperature before using.
