On the hunt for a delicious fall treat? Look no further than this panino from A Brown Table’s Nik Sharma. Filled with sweet potato and topped with sriracha mayonnaise and fried eggs, this hearty dish will keep you warm and fill you up! Prepare for lunch or serve as an easy entree for fall dinners. Bon appétit!
Sweet Potato Panini with Sriracha Mayo
Yields 4 servings
2 large sweet potatoes
1 teaspoon Maldon sea salt flakes
½ teaspoon ancho chili powder
½ teaspoon sweet paprika powder
½ teaspoon garam masala
½ teaspoon black pepper, freshly ground
¼ cup extra virgin olive oil + a little extra to brush the bread slices
1 teaspoon Sriracha sauce*
1 cup mayonnaise
8 thick slices of sourdough/ciabatta bread
8 large dinosaur kale leaves, torn and midrib removed
8 slices of fresh mozzarella cheese
4 thick slices of crispy cooked bacon
4 large fried eggs
extra salt and pepper for seasoning
1. Peel the sweet potato and cut it across it’s length into 8 thick slices (around 1cm in thickness). Keep aside until ready to use.
2. Place all the ingredients from the salt flakes to the black pepper in a medium-sized mixing bowl, pour in the ¼ cup of olive oil and stir to combine. Fold in the sweet potatoes, coat each slice with the seasoning mix and allow to sit for 5 to 8 minutes.
3. Cook the sweet potato slices on a grill on each side for around 4 to 5 minutes until each side gets well marked. The slices will be cooked when tender yet firm enough to hold their structure.Remove and keep aside until ready to assemble the sandwich.
4. In a small bowl, mix the Sriracha and mayonnaise until combined. Keep aside until ready to use.
5. Heat up your panini press or grill, brush the grates with a little vegetable oil if needed. In the meantime, start to assemble your panini. Brush the outer side of each bread slice with a little olive oil, then spread a generous teaspoon of the sriracha mayonnaise on the inner surface of the bread. Layer one slice of bread with a couple of the torn kale leaves, followed by two grilled sweet potato slices, two slices of mozzarella, a slice of bacon and another layer of kale leaves. Place the second slice of bread over the assembled panini, brushed oil surface facing upwards. Prepare the remaining three sandwiches. Grill each panini for about 3 minutes on each side until the bread gets well marked. **
6. Place a freshly cooked fried egg, sunny side up over each sandwich and season with a little salt and pepper. Serve hot with extra Sriracha mayonnaise on the side.
Note: * You can vary the amount of Sriracha depending on how hot you want it to be.
**If you’re not using a panini press, place a heat proof, heavy weight on each sandwich which will help to press the sandwich down as it cooks on the grill.