Chorizo Patty Melts
with sweet potato wedges & slaw
This savoury sandwich is spicy, cheesy and bursting with flavour! But don't forget the sides! Oven-roasted, applewood-spiced sweet potato wedges and creamy dill-garlic slaw are delicious on their own, and together it's a taste explosion!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)
½ tasse(s)
Cheddar, râpé
(Contient Lait)
2 pièce(s)
Patate douce
56 g
Chou vert, émincé
1 cc
Mélange d'épices à l'ail et à l'aneth
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
1 cs
Épices fumées au bois de pommier
(Contient Moutarde Peut contenir Sulfites, Blé, Oeuf, Poisson, Lait, Sésame, Soya)
2 cs
Mélange d’épices ail-chapelure
(Contient Lait, Blé Peut contenir Sulfites, Oeuf, Poisson, Moutarde, Sésame, Soya)
1 cs
Vinaigre de vin rouge
(Peut contenir Soya, Sulfites, Blé, Oeuf, Poisson, Moutarde, Sésame)
Pas inclus dans votre livraison
½ cc
Sucre*
0.13 cc
Poivre*
2 cs
Huile*
0.38 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Cut sweet potatoes into 1/2-inch-thick wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with half the Applewood Smoke Spice, salt and pepper, then toss to coat.
- Roast on the middle rack for 22-28 min, flipping halfway through, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks, switching baking sheet positions halfway through.)
- Meanwhile, halve buns.
- To a large bowl, add half the mayo, Dill-Garlic Spice Blend, half the vinegar (use all for 4 portions), 2 tsp (4 tsp) oil and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine.
- Add cabbage, then toss to combine.
- In a small bowl, combine remaining mayo and chipotle sauce.
- To a medium bowl, add chorizo, Garlic-Breadcrumb Spice Blend, remaining Applewood Smoke Spice and 1/4 tsp (1/2 tsp) salt.
- Season with pepper, then combine.
- Form mixture into two 4-inch-wide patties (4 patties for 4 portions).
- Lightly press a thumbprint halfway into each patty. (NOTE: Don't push all the way through!)
- In a large non-stick pan, heat 1 tsp (2 tsp) oil over medium-high heat.*
- When the pan is hot, add patties. Cook for 4-5 min per side, until cooked through.**
- Remove the pan from heat, then top patties with cheese. Cover the pan loosely with foil to melt cheese.
- Meanwhile, directly on the top rack of the oven, arrange buns, cut-side up.
- Toast for 3-4 min, until golden-brown. (TIP: Keep your eye on buns so they don't burn!)
- Spread chipotle mayo over buns.
- Stack patties and some slaw on bottom buns. Close with top buns.
- Divide sweet potato wedges, remaining slaw and patty melts between plates.
- Enjoy!