I admit to a kind of three-ring-circus awe when I look at the colorful layered dragon rolls that some sushi restaurants serve. It might not be the most traditional or elegant form of the food, but it sure is pretty. So I’m always a teensy bit jealous that I can never order it, since it almost invariably involves salmon.
To combat this particular bout of vegetarian envy, I invented a sandwich that’s just as colorful and has a powerful wasabi dragon bite. It’s also a perfect way to use up those leftover sweet potatoes from Thanksgiving. If they’re already roasted, just warm ‘em up with some of the glaze on top.
Dragon Sandwich
- 1 sweet potato, sliced thin
- 8 oz. block of tofu, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 inch piece of ginger, minced
- 1 baguette
- 2 tablespoons mayonnaise
- Wasabi paste to taste
- ½ avocado, sliced
- A handful of Asian greens, like tatsoi, cut very thin
Place the sweet potato slices and tofu on two oiled baking sheets. Combine the next 4 ingredients to make a glaze and pour it on top of the sweet potatoes and tofu. Bake in a 400 degree oven until the sweet potatoes are tender and the tofu is starting to crisp, about 25 minutes or so.
Meanwhile, cut the baguette into two sandwich-sized pieces and slice open. Toast them slightly. Combine mayonnaise and wasabi paste.
When the tofu and sweet potatoes are roasted, spread the wasabi mayo on the baguette and layer the bread with tofu, sweet potato, avocado, and greens. Make a dragon noise and go watch an episode of Game of Thrones while you eat it.