The classic turkey club sandwich gets a healthy facelift with sweet potato noodle “bread,” heirloom tomatoes, spinach, low-sodium turkey and caramelized onion hummus.
I have been desperately craving a sandwich the past few days. DESPERATELY. Usually, such cravings are only reserved for chocolate, so this was a big deal.
But in order to make a sandwich, you usually need some bread in the house. Problem: I haven’t baked or purchased any sandwich bread the past few weeks. Undeterred, I scanned the kitchen for the starchiest food I could find. All I came up with was a sweet potato.
I made potato noodle cakes a few months ago with spiralized potatoes and eggs, and I wondered if I could make “bread” with spiralized potatoes. Why, yes you can!
I wasn’t exactly sure how to execute the cooking, so I consulted a recipe for spiralized sandwich buns on Inspiralized. If you haven’t visited the website before, Ali at Inspiralized has created a wealth of recipes, all using the spiralizer. Whenever I have any questions about the spiralizer, I turn to her blog.
Adapting Ali’s recipe, I formed 2 squares of potato noodles on a pan to be used as the bread. Although the “bread” had less structure, it successfully kept everything together while I ate the sandwich!
My initial vision was to makeover the traditional club sandwich, so here are the swaps that I made (in addition to the sweet potato bread):
- Instead of slathering mayo onto the sweet potato bread, I used my caramelized onion hummus.
- I know that the traditional club sandwich includes red tomatoes and lettuce, but I used spinach and heirloom tomatoes instead.
- Most club sandwiches use three slices of bread, but I didn’t want a big sandwich, so I used only 2 slices.
This sandwich, hands down, has been one of the best I’ve had in a long while. And I’m not just saying this because I made it!Print
Sweet Potato Turkey Sandwich
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 1x
- Category: gluten-free, lunch, dinner
- 1 medium sweet potato (~7.5 oz/210g), peeled
- 1 and 1/2 TBS oil, divided
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt, add more to taste
- 1 large egg
- 2 TBS hummus (I used this caramelized onion hummus)
- 2 ounces (~55g) deli sliced turkey
- 2 slices of heirloom tomatoes (or any type of tomato)
- small handful of spinach (about 1/4 cup)
- Create sweet potato noodles with Blade B of the spiralizer. I chopped off the pointy ends of the sweet potato to make it easier to spiralize. Slice up any parts of the sweet potato that did not get spiralized, and add it to the noodles.
- Over medium-high heat, pour the olive oil in a sauté pan. Once the pan is hot, add in the sweet potato noodles and stir. Let the noodles cook for about 4 minutes and season with garlic powder, thyme, and salt. Turn off the heat.
- In a bowl, mix the cooked noodles with the egg until well-incorporated.
- Oil the pan with the rest of the olive oil.
- When the noodles are cool enough to handle, form them into two squares directly on the oiled pan. Make sure that the squares are about the size of sandwich bread.
- Turn the stove on to medium-high heat. Cook each side of the squares for about 2-3 minutes.
- Once the sweet potato bread is cool enough to handle, start making the sandwich. I spread 1 tablespoon of hummus on each slice, and stacked the turkey, tomatoes, and spinach on the bottom slice. Top with the other slice of bread, hummus side down.
- Cut the sandwich in half and enjoy!
Very loosely adapted from Inspiralized.
Hungry for more spiralized dishes?