What happens to most of us after Super Bowl is no mystery. Chances are we passed out consuming copious amounts of beer, meat, nachos and buffalo sauce, and the aftermath of all that eating your body undergoes is quite the drastic types. So in order to help the innards recuperate and give them good nutrition as well as the hangover grub it is craving, I made the not so subtly named Touchdown Veggie Sandwich. Let this pile up, take your body into the end zone of good eating and health. I'll make sure that pun was the last one I subjugate you to. Promise :)
SPOILER ALERT: This recipe does use leftover Mexican rice and black beans and is an important part of the recipe. However you can also just substitute that for pre-soaked/canned black beans.
Sweet potato: ✔️.
Chipotle rice & black beans: ✔️.
A delicious Chipotle Lime Mayo dressing: ✔️
Crusty mop-bread: ✔️.
This sandwich was just what I needed the day after super bowl, and the best part is, chances are you've got most of these ingredients at home after your party. So let's skip the pig skin, and kick off some seriously good eatin'! :-/
The sandwich goes down pretty easy and quick. For the patty, just roughly mix up the rice and beans, the sweet potatoes, and the spices+herbs, and form into patties.
Make thick round patties, dunk in some panko and pan fry on medium for 5 min per side.
Crispy, crunch, smokey, and delicious! The hardest part of this job is done. Just the dressing and stacking this bad boy up! And once you do that you have this:
TOUCHDOWN VEGGIE SANDWICH: SWEET POTATO & BLACK BEAN CHIPOTLE
Makes 4 large sandwiches
Leftover mexican rice & beans (or a can of black beans)
7 oz. can Chipotle peppers (available at any grocery store)
2 large sweet potatoes (or 3 small ones)
1/2 tbsp garlic powder
1 tbsp Mexican dried Oregano
1/2 cup Cilantro
1 tsp Salt
1 small cucumber (peeled and thinkly sliced into 3-4" tall shreds)
1 Carrot (peeled and thinly sliced into 3-4" tall shreds)
1 Avocado (cut into thin half slices)
Lettuce leaves/Greens, like spinach, kale. (optional)
1/4 cup Mayonnaise
Juice of 1 1/2 limes
1 cup Panko bread crumbs
4 slices of bakery-style boule bread of your choice (I used sourdough)
Peel the sweet potatoes and cut them into 1/2" thick disks. Transfer them into a pot of boiling water and boil them for approximately 10 minutes, or till they're fork tender. Strain water and let them stand for a few minutes till they cool down completely.
In a large bowl, transfer the rice and beans (or just beans if you're using that instead. Discard canned liquid) and the sweet potatoes. Add the salt, oregano, garlic powder, chopped cilantro and 2 to 3 finely chopped up Chipotle peppers and lime juice. Mix with a potato masher, making sure to not over mix into a pulp. Let it sit in the fridge for 20 to 30 minutes.
(Add 1/4 cup bread crumbs if the mix is too wet)
In the meantime, in a food processor (or a small blender) transfer the mayo, 2 to 3 chipotle peppers + 2 tbsp juice from the can, dash of lime juice, and 1/4 tsp salt. Puree. Chipotle mayo dressing is done.
Bring out the sweet potato and beans mix. Form 1/2" thick patties (around 4" diameter). Start a pan on medium high heat, and add 1 tbsp of oil. Dredge the patties in some Panko breadcrumbs on both sides, and fry them. 5 minutes per side or until they're golden brown. Remove from pan and wipe down pan carefully.
Slice up the bread into 4 thick slices. Rub with a bit of oil, and toast the bread on both sides till you see some nice char.
Layer the veggies (carrots, cucumbers and greens) at the bottom on one slice of bread, spoon in some mayo dressing and layer in the patty. Break it up if you have to spread it evenly across the width of the sandwich. Spoon in some more mayo, layer the avocado and cap it off with another slice of toasted bread.
Slice in half and enjoy.