Friday, April 9, 2010

Turkey Apple BLT's and Sweet Potato Fries

I love to make sandwiches when I don't really feel like cooking and want something easy and delicious for dinner. My favorite sandwiches incorporate both sweet and salty ingredients; you know, that magical combination that brings out the best in all the ingredients. (Prosciutto/Melon, Gorgonzola/Apple, Feta/Pear, Bacon/Grapes, Honey/Mustard you get it!) BLT's are a favorite, but I'm never quite satisfied with only three ingredients, so I always throw on extra meat and something special. This time, it was braeburn apple slices. The sweet-tart flavor of the apples contrasted beautifully with the smokey bacon, and the fresh and juicy crispness really elevated the texture. Alongside I made delicious oven-baked sweet potato fries. I always try to serve something warm on the side when I have a cold main course, and these fries were perfect! They are another example of sweet and salty, with a light cinnamon coating perfectly complementing the kosher salt and ketchup.

Turkey Apple BLT's with Honey Mustard
A delicious sweet and salty sandwich. 
Makes 2 sandwiches

2 small Ciabatta bread loaves, halved, or four slices of your favorite sandwich bread
8 slices smoked turkey
1/2 apple, thinly sliced
2 Roma tomatoes
1/4 c. thinly sliced red onion
4 slices bacon, cooked
Romaine lettuce
Swiss cheese, optional
Avocado, optional

Honey Mustard:
3 T. light mayo
1 T. dijon mustard
1 tsp. honey

Arrange the sandwich ingredients on the bread. Mix the honey mustard and spread on the top slice. Enjoy!

Sweet Potato Fries
Healthy and delicious with just about anything!
Serves 2

1 large sweet potato (or 2 small)
Extra virgin olive oil
1 tsp. Kosher salt
1/2 tsp. ground cinnamon

Preheat oven to 450 degrees.

Peel sweet potatoes and slice into wedges. Soak in a bowl of cool water for 10-20 minutes. Drain and dry thoroughly. (This helps them cook through and crisp more quickly.)

Arrange on baking sheet. Drizzle with EVOO and sprinkle salt and cinnamon to coat. Cook for 20-25 minutes, turning once, until slightly crisp and beginning to blister. Serve with ketchup.

Recipes by Sarah Saubert

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