Ham and Sweet Potato Sandwich

January 16, 2010
3 Ratings
  • Serves as many as you want.
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.) - MyCommunalTable —MyCommunalTable

Test Kitchen Notes

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
—The Editors

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • Kayb
  • Lizthechef
  • AntoniaJames
  • MyCommunalTable

6 Reviews

Loves F. June 2, 2010
I love this idea, can't wait to try it!
Kayb June 2, 2010
M'mmmm. Even though I don't particularly care for arugula.
MyCommunalTable June 2, 2010
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.
Lizthechef June 1, 2010
I keep promising myself I will make sweet potato fries - now I will for certain! Tasty...
MyCommunalTable June 2, 2010
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.
AntoniaJames January 17, 2010
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)