Ever since Lord Sandwich the Third created his first masterpiece, sandwiches have been the “best thing since sliced bread.” I wasn’t immune to it’s charms – until celiac disease kicked gluten out of my life a year ago.
Sometimes I’ll choke down a gluten-free slice, but I’m still on the hunt for my replacement Wonderbread. Who would have thought it would be a sweet potato? I’ve explored homemade, sweet potato fries before, but it wasn’t until I thought of cutting them into circular slices to use as a bread replacement that my taste buds rocketed to heaven.
Take a moment and picture it: soft and fluffy sweet potato rounds, still warm and crisp from the oven, sandwiching a thick slice of juicy, lemon-baked salmon. A thick cushion of fish and potato, along with avocado and spinach, creating the perfect bite every time. Needless to say, this recipe lands on my meal plan at least once a week!
It’s easy – only two dishes and forty total minutes cooking required. It’s allergy friendly – no gluten, dairy, eggs, or nuts in the picture! And it’s beyond delicious.