Open-Faced Sweet Potato-Mushroom Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you have leftover sweet potatoes, then add them to this tasty sandwich recipe. Top each Open-Faced Sweet Potato-Mushroom Sandwich with fresh thyme sprigs for the ultimate lunchtime treat. Ingredients:
1 cup mashed sweet potatoes |
3 ounces crumbled goat cheese |
1/2 teaspoon ground chipotle chile pepper |
12 (3-inch) square, toasted rye bread slices |
3 thick bacon slices |
1/2 cup sliced sweet onion |
5 ounces sliced shiitake mushrooms |
1/2 teaspoon chopped fresh thyme |
fresh thyme sprigs |
Directions:
1. Stir together mashed sweet potatoes, goat cheese, and ground chipotle chile pepper. Spread mixture on toasted rye bread slices. Cook bacon in a skillet over medium heat 4 to 5 minutes or until crisp; remove bacon. Drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon. Sauté onion in hot drippings until caramelized. Add mushrooms and chopped fresh thyme; sauté 2 minutes. Stir in bacon; spoon over sweet potato mixture. Place sandwiches on a baking sheet. Bake at 425° for 8 minutes. Top with fresh thyme sprigs.
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