A Claire Saffitz recipe.

• 1 large sweet potato (about 12 oz.), peeled, sliced lengthwise into ¼“–½”-thick planks
• 1 tsp. ancho chile powder
• ½ tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• Kosher salt, freshly ground pepper
• 1 medium beet, peeled, cut into thin matchsticks or grated on the large holes of a box grater
• ½ small red onion, thinly sliced
• 3 Tbsp. seasoned rice vinegar (4 parts rice vin., 2 parts sugar, .5 part salt according to ATK)
• ½ cup mayonnaise
• 1 large garlic clove, finely grated
• 1 Tbsp. plus 1 tsp. fresh lemon juice
• 2 sesame kaiser rolls, split (great on sliced crusty bread too)
• 1½ cups parsley, mint, and/or cilantro leaves
• 5 oz. block feta, thinly sliced into planks, divided

1. Heat oven to 400F. Toss sweet potato in oil, chile powder, and cumin (+salt&pepper). Sear/char in a skillet over medium heat for a few minutes, then flip and roast in oven until tender, 10-15 minutes.
2. Combine beet, onion, and vinegar (+salt&pepper) in a bowl and let soak.
3. Combine mayo, garlic, and 1T lemon juice in a bowl (+salt&pepper).
4. Toast the bread. Toss the herbs with 1t lemon juice.
5. Assemble sandwiches by spreading mayo, stacking feta and potatoes, topping with beet mix and herbs.

originally submitted by jes_p on Feb 15, 2023