Ham and Sweet Potato Sandwich

By • January 16, 2010 • 7 Comments

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Author Notes: I can emotional about sandwiches. I love them. I am always dreaming up my next favorite. This is the one that has been on my favorite list for quite a while. The salty meat with the sour dough bread, then throw sweetness of the potatoes and the peppery crisp of the arugula... OMG, then the creaminess of the brie cheese. This is heaven. I like it either warmed up like a panini or cold. It actually depends on how hunger I am. The ham I use is a delicious spiral organic one that I get from a woman that smokes her all her own hams for her small restaurant in Indiana. (Only an hours drive away.) - MyCommunalTableMyCommunalTable

Food52 Review: I was skeptical of a ham sandwich that shared the spotlight with sweet potatoes. Would it be mushy? Would the flavors actually meld? All my fears were set aside as I stacked the sandwich high, and took my first bite. The combination is nutty, crispy, sweet and salty. All in perfect balance. Be careful with the dijon mustard, as it can quickly overpower this unique combination. And the sweet potato fries aren't out of place between the bread. Think of them like a sweeter version of sauteed onions. Quite delicious. - CatherineJagers
A&M

Serves as many as you want.

  • 2 slices sour dough bread, toasted
  • 2 slices spiral ham, crisp slightly in butter
  • 2 slices brie cheese
  • handful of arugula
  • sweet potato fries, see note.
  • dijon mustard
  1. Assemble sandwich as you would normally any sandwich.
  2. Note: Sweet Potato fries: potatoes cut into french frie style. Skins and all. Lightly cover with olive oil, salt and pepper. Put on baking sheet and bake at 400F, tossing a few times, until crisp. Approx. 30 minutes. I always make extra, so I can make this sandwich the next day.
Jump to Comments (7)

Tags: bread, ham, Sandwiches, sweet potato

Comments (7) Questions (0)

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about 4 years ago tanyaperez

Do you want to make it even more yummy? For this recipe I prefer Iberico ham, you might find it also as jamon iberico. I know it is expensive but the trick is to buy the foreleg called shoulder or paleta rather than the ham (backleg). Paleta or shoulder is much cheaper and for sandwiches, pittas, rolls and “hand food” a wonderful alternative.
I buy my iberico ham at Buyjamon.com

BuyJamon.com the market place for iberico ham.

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over 4 years ago Loves Food Loves to Eat

I love this idea, can't wait to try it!

Kay_at_lake

over 4 years ago Kayb

M'mmmm. Even though I don't particularly care for arugula.

Hib_kitchen

over 4 years ago MyCommunalTable

I also thought that some finely chopped cabbage would also be good, if you do not like the arugula. Baby arugula is also a little milder. Oh, daikon sprouts would also be great. Still gives you the peppery taste but in a gentler way. I get them at my local asian grocery.

Newliztoqueicon-2

over 4 years ago Lizthechef

I keep promising myself I will make sweet potato fries - now I will for certain! Tasty...

Hib_kitchen

over 4 years ago MyCommunalTable

Sweet potato fries are the best. My sons are insane for them. Some type of spicy aioli tastes so good with them. My six yr old does ketchup, of course. I will put them in my son's lunch box the next day and he still eats them up.

New_years_kitchen_hlc_only

almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Gorgeous! Love the counterpoint of the sharp arugula against the sweet potato . . . with some good, vinegary mustard to bring it all together. I roast sweet potatoes often, usually when a loaf of bread is baking. I'm sure that a slice or two would work just as well as the fries. I'll have to get the panini maker out and put one of these together for Mr. T!! Love the photo, too. ;o)