For a few nights in a row now I’ve made cold food that I thought was “springy” for dinner, only to end up cranky and not really feeling like eating it because it’s been freeeeeezing. I can’t complain about the residual winter weather (I like it), but consistency would be nice. Its just not that fun dining on cold salads when you’re still trying to cozy up to the fireplace. There’s cold weather food, hot weather food, and then there’s this sandwich. I did mention that I wasn’t quite ready to give up sweet potatoes for the season just yet, and here’s a prime example of my clinging. In a way though, this sandwich is the perfect cold weather food-hot weather food. On the one hand, it’s got big juicy slabs of sweet potatoes that you can eat while they’re still hot from the oven. Cold weather food. On the other hand, it’s a club sandwich. Take it on a picnic so they cool down when it’s warm out. The sweet potatoes will have cooled by then. Perfect. I call this a club, and originally I did intend for it to be a bit more clubby, with some type of tempeh or coconut bacon or the like. That turned out to be totally unnecessary. Also, those stacked sandwich halves in the photos toppled over about a half dozen times. Toppling usually means there’s plenty of stuff in your sandwich, as there was here. In the end I decided to combine the fake bacon and the sweet potatoes by adding a bit of liquid smoke, which is totally optional, as is the hot sauce. On that note, I’ll also so that this is a highly customizable sandwich. I really like the smoky thing with the cilantro lime mayo I’ve got going on, but with a combination as good as roasted sweet potatoes and cashew cream, it’d probably be pretty hard to go wrong. Have fun!
