Roasted Sweet Potato Panini | Inspired by the West

by Melissa on June 13, 2011

Ever since our trip out West in January, I haven’t been able to get this roasted sweet potato sandwich out of my mind. We were in Sedona, AZ for a few days and we went to a Wildflower Bread Co location for lunch. Wildflower is very, very similar to Panera Bread in look, branding and food served. However, I will say… I adore Wildflower Bread Co.

Really, I do.

A closer look at their , and you can immediately see what sets them apart. Aside from the home style breakfast and the fresh pastas for dinner, their sandwiches just blew me away. But for now, I’m going to focus on that amazing Roasted Sweet Potato sandwich.

We’re not so lucky as to have a Wildflower Bread location over here on the East Coast, so I made my own version. I just loved how pretty the sweet potato looked after slicing.

Both Paul and I love avocado, so I just had to test it paired with the sweet potato. I’ve never tried this pairing before, but we love sweet potatoes and we love avocados. Plus, the avocado is in such a lovely color, don’t you think?

The sandwich pre-panini press. The colors make for a very pretty late spring/early summer sandwich.

This turned out to be one of those eyes-rolling-into-the-back-of-the-head meals. It was that good. For me at least. Paul did enjoy it too, and said that he’d like for me to make this meal again.

(makes 4 paninis):

Roasted Sweet Potatoes:
1 medium sized sweet potato, peeled and sliced into quarter inch thick pieces
1/2 tablespoon olive oil
1/2 tablespoon brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon paprika

Rest of the Panini:
Italian sandwich bread
1 avocado, sliced into thin slices
mozzarella cheese, thinly sliced
dijon mustard
1 cup baby spinach and arugula mixed, or any other lettuce mix that you prefer

Let’s Cook!
1. Preheat oven to 325°F. In a small bowl, combine all of the ingredients for the roasted sweet potatoes: sweet potato, olive oil, brown sugar, salt, cinnamon and paprika. Mix well so that both sides of the sweet potato slices are well covered.
2. Place the sweet potato slices on a baking sheet and bake in the oven for 18-20 minutes until the potatoes are soft. You can check by piercing with a fork or toothpick.
3. Turn on the panini press and coat with a light layer of vegetable cooking spray.
4. Construct your panini! Spread about 1 teaspoon dijon mustard on one slice of bread. Then layer mozzarella cheese, sweet potato, avocado and lettuce mix on the other slice of bread.
5. Place the slice of bread coated with dijon mustard on top of the lettuce mix, then stick the sandwich in the panini press.
6. When the press is complete, cut the panini in half and serve with a bed of greens. Enjoy!


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{ 4 comments… read them below or add one }

Averie @ Love Veggies and Yoga
June 13, 2011 at 3:14 pm

Those grill marks are perfect!

And love the Avocado + wood cutting board shot. Beautiful!


Melissa Crane
June 13, 2011 at 3:52 pm

Thanks Averie! The panini press makes beautiful grill marks that make me look like a pro – hehe!

The avocado shot is my favorite of this series. I was so happy to see a beautiful inside of the avocado when I cut it open :)


Lauren @ Healthy Food For Living
June 14, 2011 at 9:07 am

Came over via foodgawker… this sandwich looks amazing! I love sweet potatoes and adore avocado – and everything is better with cheese :) . I need to make this!


Melissa Crane
June 14, 2011 at 9:21 am

Thanks Lauren! If you make the panini, let me know how you like it! I love sweet potatoes and avocado too and the combo was so, so good.


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