YIELD: 1 sandwich
For the sandwich:
3 oz. turkey
2 slices sweet potato (recipe follows)
2 tsps. jalapeno pesto (recipe follows)
2 Tbsps. cilantro mayo (recipe follows)
1. Cut baguette not quite all the way in half. Drizzle pesto over both sides of bread. Place turkey on bottom half and top with sweet potatoes. Toast in a combi oven until heated through and finish with cilantro mayo on the top half.
For the Cumin and Brown Sugar Roasted Potatoes (makes enough for more sandwiches, or to save for another use):
½ cup brown sugar
2 tsps. kosher salt
1 tsp. ground cumin
1 tsp. ground black pepper
6 lbs. sweet potatoes, scrubbed
½ cup oil
1. Heat oven to 400°F. In small bowl, combine the brown sugar, salt, cumin and pepper.
2. Cut potatoes into ½” thick bias cuts and transfer to an oiled sheet pan.
3. Drizzle with oil, sprinkle with brown sugar mixture and, using your hands, toss to coat. Arrange in single layer without overlapping and roast until the potatoes are tender, 25 to 30 minutes.
For the Jalapeno Pesto (makes enough for more sandwiches, or to save for another use):
1 cup scallions, firmly packed
1 cup parsley, stems removed, firmly packed
2/3 cup Parmesan cheese
1 tsp. lime zest
2 Tbsps. lime juice
10 jalapeno peppers
3 garlic cloves
2 cups oil
salt, as needed
1. Process all ingredients in a blender or food processor until finely chopped.
2. With blade running, slowly pour in oil and continue processing until blended in, scraping down the sides as needed. Season with salt as needed.
For the Cilantro Mayo (makes enough for more sandwiches, or to save for another use):
4 bunches of cilantro
¼ cup salt
8 cloves of garlic
1 tsp. cayenne
4 pouches mayo
1. Pulse cilantro in food processor until finely chopped. Add garlic, salt and cayenne.
2. In large mixing bowl, whip mayo and fold in cilantro until well mixed. Taste and adjust seasoning as necessary.
Photo and Recipe: Chris Mejia, chef manager, SUNY Geneseo