Best sandwich ever.Yes! This sandwich is legit AF. I made the first incarnation of this idea when my band, Sun Blood Stories, went on a two week tour through California. The first sammy was good but it was definitely not the "Best Sandwich Ever," but I have since perfected it by focusing on the individual ingredients rather than the sandwich as a whole.
Perfection starts with the salsa; actually, it starts with the tomatoes. I grew all of them myself. It's a mixture of small orange, green , and super purple/red heirlooms. That's some crazy flavors and colors right there.
On to the next most powerful flavor in the sandwich: the poblanos. I got mine from Peaceful Belly Farm right here in Boise. I picked smaller peppers because typically they pack the most punch. I slowly roasted them until they were blackened and blistered all the way around and then peeled them. If you pick smaller poblanos and don't rush them through the blistering process, you'd be surprised at how much extra "wow" they have.
And for the "meat" of your sammy: the yams. I went to the Orient Market in Boise and got one white yam and one purple yam for these sandwiches which really improved the overall flavor from the grocery store yams I had previously used when on tour. I also would like to stress the importance of good quality fresh spices. If you don't use your spice rack that often and you can't remember the last time you had to replace a spice, chances are that shit is flavorless. Replace it, ok? Your tasebuds will thank you.
Earlier I said the first time I made this sandwich I was on tour with my band which is why I skimped on the ingredients. I bought grocery store grape tomatoes for the salsa, bulk yams, and vegan sour cream substitute. Re: sour cream - Don't get me wrong store bought sour cream subs are great when you're in a jam (or a pickle) but if you've got an extra 2 minutes and access to blender or food processor: make your own! Your taste buds will lose their minds on this sandwich and it's way more cost effective.
Lastly, if you really want the best sandwich ever, you can't ever, not never, not even once, skimp on the bread. I mean come on its a freaking sando; I'm pretty sure bread is in the definition. Go to your local bakery and get some fancy shit.
This sandwich hits all the right spots. It's sweet and savory thanks to the yams and roasted reds mingling so hard with the cilantro. It's as spicy as you want it to be - looking at you chili spice and poblanos. The sour cream and rajas salsa bring a bright freshness to the sandwich adding in a cooling effect from that spice. It literally tackles all of my flavor profiles in one sandwich.
1lb yam, peeled and sliced
1 tbsp. olive oil
chili powder, to taste
smoked paprika, to taste
salt and pepper, to taste
* The Salsa
juice from 1 lime
bunch of cilantro, chopped
10-12 small tomatoes
12 oz jar roasted red bells, drained
2 roasted poblano peppers
2 hard rolls
- Preheat to 400.
- Toss potatoes, oil, chili powder, smoked paprika, salt, and pepper together and plop on a baking sheet. Roast, flipping once, until browned on both sides and tender to a fork. Prolly like 20 minutes or so.
- While your potatoes are cooking, mix your lime juice, cilantro, tomatoes, roasted red peppers, salt, and pepper in a bowl; set salsa aside.
- To assemble the sandwiches, layer bottom halves of the hard rolls with potatoes, then salsa, then poblano pepper, then cilantro, then sour cream, and tops of rolls. Good to go!
Tomorrow: Re-create a Restaurant Meal, see y'all there.
ICYMI: Here's Day 4: Tell us about a weird food combo that you love.
Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) Instagram, Twitter, Facebook, & Pinterest. Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.
All the love,
p.s. check out how gorgeous this salsa is: